Heirloom Roses - An early morning walk ... AT MY ROSE GARDEN

A cup of tea in hand (rosehip of course), stepping half awake around the garden to see what the night has brought, is one of the daily pleasures of having a garden.  

In our typically dry Spring on the Sunshine Coast hinterland it has been unseasonably hot, so an early morning inspection is necessary to see how the roses are coping, and which ones may need a little extra attention.  

Yet even in the midst of this routine walk, there are gorgeous surprises waiting to be discovered in the morning light.  

Altissimo, Delbart-Chabert,France,1966 - Modern Climber 

For many years I longed to have room to grow the modern climber, Altissimo, with her brilliantly red, single roses and had wistfully designed a country garden for a friend featuring this rose.   Now that I finally have two Altissimo roses growing on either side of a large arch, I find myself sometimes taking their hardiness and on-going rose display for granted ... until this morning when the vibrancy of their brilliant, unfading red blooms took my breath away.

Mrs Reynolds Hole, Nabonnand, France, 1900 - Tea

Sending out long arms to tangle with Altissimo’s spiky branches, Mrs Reynolds Hole has very double, dark pink blooms that have a surprisingly strong, real rose fragrance, unusual for a Tea rose.  She is one of the later Tea roses, named for the wife of the famous English clergyman, Dean Samuel Reynolds Hole.   Many rose books suggest this rose be planted with the long branches pegged to form a large rosette.  I prefer to allow this rose to grow freely, forming  a  very large bush. 

Gloire de Ducher, Ducher, France, 1853 - Hybrid Perpetual

Further along in a separate bed, Gloire de Ducher grows on a rustic pillar.  I believe this gorgeous rose deserves to be grown more often in Australian gardens.  In less than ideal conditions with minimal water, Gloire de Ducher offers a stunning display of quilled and buttoned crimson/purple blooms.  Exquisitely perfumed, the Spring display of this tough rose is worthy of any garden. 



Wife of Bath, Austin, UK, 1969 - English Roses 
Another tough rose in our garden is the gorgeous Wife of Bath.  One of David Austin’s earlier English roses, she is almost always covered in full, clear pink blooms, spiked with a strong myrrh fragrance.  The most exquisitely fat pink buds surround each of the cupped blooms.  Because of the enduring nature of this rose through drought and flood, she has become a firm favourite.  

Buff Beauty, Bentall, UK, 1839 - Hybrid Musk

Next is the lovely Buff Beauty, a favourite Hybrid Musk covered in sweetly perfumed, full blooms of soft apricot.  Always in bloom throughout the warmer months, this is one of the oldest roses in our garden, with lichens covering the grey trunk.  A deceptively tough rose that also survives our dry Springs with vigour and beauty. 

Each morning is a little journey into the unknown, wondering what lovely alchemy has brewed overnight ...  a gentle way to ease into the new day.  

  

Tea Rooms - Preserved Rose Petals ... AT MY ROSE GARDEN

Preserving the bounty from your garden is a time-honoured skill.  And preserving the fragrance, colour and flavour of rose petals will add an extra dimension to your favourite recipes... 

Sweet little morsels of dark red and pink Preserved Rose Petals are easy to make and keep indefinitely.  Because of our humidity I like to keep these refrigerated. (Unlike some recipes for rose petal preserve, this is not a paste but a delicious concoction of candied rose petals.)

These sweet preserves can be used to add a lovely dash of rose flavour and colour to lots of well loved deserts, or you may like to invent additional uses for these little jewels.

Here are a few suggestions ...  

Sprinkle your Preserved Rose Petals over home-made vanilla ice-cream; fold through whipped cream with strawberries, swirl through a luscious egg custard.   Top an iced cup cake with a few bright pink rose petals, or add them to a baked rhubarb tart.  They also add a special touch to chocolate mousse and can be used as a special ingredient in rich, gooey chocolate brownies.   

As in all recipes using rose petals – use only pesticide free roses, rinse under cool running water and snip off the bitter white base of the rose petals before use. 

Preserved Rose Petals

Ingredients:

Rose petals drained from the Rose Petal Syrup (If you have not made Rose Petal Syrup you will need to follow the recipe posted previously).

To make:
Take your drained rose petals (that have been soaking in the sugar syrup - Do NOT skip this step) and place in a small heavy based saucepan.  Do not add extra liquid.  Place the saucepan over a low to moderate heat.   

Using a wooden spoon, stir the rose petals briskly.  As you stir, press the rose petals against the base and sides of the pan with the wooden spoon.    The heat will aid the breaking down process but prevent the petals forming a paste. (Your kitchen will be filled with the most amazing rosie aroma.)  

As the rose petals shrivel and darken they will start to clump loosely.  This will take from 5 to 7 minutes, depending on the rose petals you used (some rose petals are thicker than others and will take longer).  It is at this stage that you can take the pan off the heat and allow to cool.  Do not add a lid  as this will form droplets of water as the petals cool and will spoil the preserving process.

Once the petals are cool, store them in a sterilised glass jar.  Your rose petals will keep their bright colour and fragrance with a sweet, rosie flavour.  

Serve in a pretty china dish as an exotic sprinkle for your favourite desert.

For a touch of luxury for the health conscious, add Preserved Rose Petals to a ‘healthy’ desert of chia seed soaked in chilled almond milk.

Delicious ...

Tea Rooms - Rose Petal Syrup ... AT MY ROSE GARDEN

Rose Petal Syrup captures the fragrance and colour of red roses.  

This simple sugar syrup is used cold to flavour numerous recipes; in whipped cream for cakes and deserts; frozen as a delicious sorbet;  to make home-made lemonade pink, or as a simple cordial with chilled sparkling water. 

The basic ingredients are raw, granulated sugar, water and fresh rose petals.  As for any recipes using rose petals make sure your roses have NOT been sprayed with any pesticides or anti-fungal solutions. 

Rose Petal Syrup

Ingredients:  

4 cups of fresh rose petals; 200 grams of raw granulated sugar, 175 millilitres of tap water.

To make: 

First, pick six red, fragrant just-opened roses.  

For this recipe I chose a mixture of highly perfumed, dark pink Tea roses, Mrs Reynolds Hole, Mrs B R Cant and Francis Dubrieul; the very fragrant, deep pink Bourbon rose, Mme Isaac Periere and the bright red modern climber, Red Pierre.

To prepare the roses, shake them upside down to remove insects and dust.  Rinse quickly under cool running water.  Shake dry.   Now pull the rose petals away from the green base of the rose and snip off the bitter white bases of the petals.  This can be done in one snip as you hold the rose petals together after you have pulled them away from the base.  

Measure the rose petals.  You will need approx 4 loose cups or around 60 grams of rose petals (measurements do not need to be exact).  Place the petals in a heat-proof glass bowl.  The volume of rose petals should be loose and not pressed down at this stage. 

To make the simple sugar syrup measure 200 grams of granulated raw sugar and place in a heavy based saucepan.  Add 175 millilitres of tap water.  Bring the sugar and water mixture to a light boil and stir with a wooden spoon until sugar is dissolved. Take the syrup off the heat and pour over the rose petals taking care not to splash the very hot liquid onto your skin.  The syrup will wither the rose petals and reduce their volume by at least two thirds.   Push all of the rose petals into the syrup with a wooden spoon.

Cover the bowl with cling film (this will preserve the volatile oils released by the rose petals) and allow to steep until cool.  

Strain the rose petals off but do not discard (save the rose petals for my 'rose petal preserve' recipe coming soon).  Now pour the cool liquid into a clean, sterile glass jar with a screw top lid.  You should have a  pink and lusciously fragrant syrup.  Store in the refrigerator for up to two weeks.  

Your Rose Petal Syrup is now ready to use.  (Recipe adapted from Geraldine Holt’s ‘Complete Book of Herbs’.)

Heirloom Roses - A Class of Hybrid Musks ... AT MY ROSE GARDEN

Hybrid Musks are a unique class of roses developed by Reverend Joseph Pemberton of England in the early 1900s.   Old enough to fit into the category of old-fashioned or 'heirloom', Hybrid Musks repeat well with sweetly fragrant blooms from Spring through to Autumn.  

After his death, Pemberton’s assistant, Ann Bentall, along with her husband John, continued on the work of breeding Hybrid Musks.   How fortunate we are to enjoy the fruits of their labour, almost a century later.

We grow a number of the early Hybrid Musks developed by Pemberton and Bentall here AT MY ROSE GARDEN.  Here are a few favourites:

Autumn Delight, with semi-double blooms of pale yellow fading to white, has a soft musk-like perfume.   Autumn Delight was released in 1933 and bred by Ann Bentall.  We grow a group of these shrub roses as part of a larger Hybrid Musk hedge.  

Ballerina, another of the Hybrid Musks bred by Ann Bentall in 1937, was reputed to be a seedling found by her in her garden.  Exquisite clusters of single, pink blooms with a white centre are slightly fragrant and loved by bees.

Buff Beauty (accompanied by yellow buttons of the herb, Tansy) is a perennial favourite, with deliciously fragrant double blooms of soft apricot.  Bred and released by Bentall in 1939, it forms a substantial shrub that continuously blooms. 

Pax, one of the earliest Hybrid Musks bred by Pemberton in 1918, has lemon, double blooms fading to creamy white as well as a soft, musk-like fragrance.  We have included a group of these as part of the Hybrid Musk hedge. 

Nur Mahal, named by Pemberton (1923) for an Indian Empress reputed to have discovered attar of roses after observing an oil slick floating on the surface of water strewn with fragrant rose petals.   This is one of the more exotically beautiful early Hybrid Musks, with brilliantly crimson blooms and a spicy, musk perfume.  


The Hybrid Musks represent all that is delightful of Spring, their open blossoms sending honey and native bees into a frenzy ... so much so that we have to warn visitors to take care when sniffing the blossoms!

...     A class of roses worth collecting!

Tea Rooms - A Perfect Morning Tea ... AT MY ROSE GARDEN

Now that Spring is here with soft, warm days, a morning tea in the garden is perfect...

Choose a lush green lawn under a shady tree and set a vintage, lace iron-work table beneath.  Chipped paintwork adds charm!

Cover the table with an heirloom, embroidered supper cloth (my mother hand-embroidered linen for my sister and me – priceless treasures!).  Around the table, place comfy garden chairs, covered with freshly laundered covers (faded cotton covers are lovely!).  Make room for an inquisitive pet as you set up!  

Add a small vase filled with the first roses and sweet-peas of Spring.

Assemble your prettiest porcelain and china.  Serve a favourite cake or slice (from your local bakery if you like) and a bowl of fresh strawberries (for that guilt-free treat).  Brew the best tea and coffee you can. 

Now, all is set to gather a friend or two (include a friend who perhaps needs a little extra care).  Add a large dose of laughter and friendship, for a perfect Morning Tea.  

Heirloom Roses - First Roses of Spring ... AT MY ROSE GARDEN

The first roses to bloom in Spring AT MY ROSE GARDEN ...

Gruss An Aachen, an early Floribunda from 1909 with clusters of full, cream roses tinged with a soft apricot and pink.  She also has a lovely perfume and is rarely without blooms from Spring to Autumn.  Delicious.

Paper Gontier,  a Tea rose from 1883, bred in France by Nabonnand.  He has beautiful pointed deep pink buds that open into charmingly untidy blooms of a softer pink, sometimes streaked white.  A light, dry fragrance typical of Tea roses.

Svnr de St Anne’s, the beautiful 1950 sport of the well known Bourbon rose, Svnr de la Malmaison.  A favourite as her pale pink, semi-double blooms never spoil in heavy rain, unlike her parent.  She has a lovely rose fragrance, sometimes with the faintest hint of cinnamon.  A treasure in our garden and never disappoints.

Crepuscule, a Noisette  bred by Dubreuil of France in 1904.  The warm apricot glow of this climber’s semi double blossoms are delightful.   She has a soft fragrance and covers herself in cheerful buds throughout the warm weather.  

G. Nabbonand, a Tea rose from 1888, also known as Jean Ducher in Australia.  Her soft apricot, pink blooms appear as delicate and lovely as silk with a soft, dry fragrance.  Absolutely delicious and constantly in bloom with a short respite over winter. 

Gloire de Dijon, a climbing Tea rose bred by Jacotot, France in 1853.  Said to be hardier for cold climates than most Teas, she is well named with her glorious blossom.  With a soft, buff cream, she displays an exquisite button eye centred amid multiple quills.  Her delicious perfume is delightfully complex.  Another treasure in the garden.  

Each of these early rose blooms herald in the delights to come ... 

Tea Rooms - A Rosie Cup of Tea ... AT MY ROSE GARDEN

To make a Rosie Cup of Tea ...

Take your dried rose petals from your store cupboard (See Rose Craft – Rose Petals for Tea?).  Choose a loose leaf tea that will enhance but not overpower the subtle fragrance and flavour of your dried rose petals.  My first choice is for Australian grown black tea leaves with a mild flavour and aroma.

Now combine the dried rose petals with the loose tea leaves to taste.    Use a ratio of one-third rose petals to two-third tea leaves as a guide, using a tea cup as a measure.  For a more strongly flavoured rose tea add a larger quantity of dried petals; alternatively reduce the amount of rose petals for a subtler rose flavour and aroma.  The depth of fragrance in the rose petals will also dictate the ratio of rose petals to tea leaves. 

Once you have combined your dried rose petals with the loose tea leaves, you should be able to see pretty pink petals mixed with the loose tea leaves.   You may prefer to crumble your rose petals to make them finer, but I prefer to see large pieces of rose petals amongst the tea leaves.

Store this mixture as for loose leaf tea in an air-tight container (not plastic) away from light.  If you have one, a vintage tea caddy is perfect (or use this as an excuse to find one on your next antiques shopping trip!).  I also enjoy seeing this pretty mixture in a glass jar, which also makes it easy to find in the store cupboard. 

Now, to brew your rose petal tea ... Choose your favourite vintage tea pot.  As for loose leaf tea, take one spoonful of your rose petal tea mixture per person, plus one for the pot.  Pour on freshly boiled water and leave to brew for 3 to 4 minutes, or longer if you prefer strong tea.  

To complete the rose inspired theme, serve in your prettiest rose china. I have used my treasured Royal Albert ‘Lavender Rose’ sugar bowl and creamer, and ‘Rosie’ china tea cup and saucer.   Of course, rose petal tea tastes delicious whatever vessel you serve it in, but a rosie cup of tea is just a little more special if you use lovely china. 

Depending on the colour of your rose petals, your rose tea will have a slightly pink hue, along with a subtle rosie aroma and flavour.  Serve with milk and honey if you prefer, but above all take the time to relax and enjoy your Rosie Cup of Tea.