Rosa rugosa is the original form of the species that founded the Rugosa Class (1796). It is one of the highest rated roses by the American Rose Society. It was eagerly used by hybridisers in the late 19th Century and is again being used by serious hybridisers again today. With sweetly-scented, dark pink to white flowers, the plants are disease resistant, winter hardy, and set large hips.
This select stock of Rosa rugosa is recommended by many garden journalists and magazines. Not to be confused with common briars, it is a pedigree proven rose that grows thicker and better each year. From early spring the lush green foliage will encourage further growth from below ground level that, unlike ordinary roses, come true to the parent plant. Through the summer it is covered in richly perfumed large red flowers with sun gold centres. In autumn lovely golden foliage is complimented by large red hips from which you can make rose hip syrup or jelly or leave on the plants to excellent autumn bird food.
This species hybridises readily with many other roses, and is valued by rose breeders for its considerable resistance to the diseases rose rust and rose black spot. It is also extremely tolerant of seaside salt spray and storms, commonly being the first shrub in from the coast. It is widely used in landscaping, being relatively tough and trouble-free. Needing little maintenance, it is suitable for planting in large numbers.
The sweet summer fragrance makes it especially nice near windows or walkways. The sweetly scented flowers are used to make pot-pourri in Japan and China, where it has been cultivated for about a thousand years.
Sowing: Late winter/late spring and late summer/autumn.
Pour warm water over seeds, let them soak for 24 hours until swelling is noticeable.
Seeds can be left to go through the seasons naturally or germination hastened by “Stratifying” (imitating the seasons)
The “Natural” method:
Sow 6mm deep in pots or trays of John Innes seed compost, cover the surface with fine grit and stand in water until compost is completely moistened. Label the containers. Place the containers outside in a cold frame or plunge them up to the rims in a shady part of the garden border.
Some of the seeds may germinate during the spring and summer and these should be transplanted when large enough to handle.
“Hastening Germination” by stratification:
Soak the seeds as above. Take a piece of moistened kitchen towel and fold it into four, place the seeds inside and place the whole lot into a small ziplock bag. Place this inside the fridge. Fridge’s are usually set at 4°C (39°F), this is a perfect temperature to simulate “winter” Check the bag occasionally; plant out any seeds that may have germinated. Leave for 12 week, then to simulate “spring” simply bring the bag out of the fridge, place in an area that is around 10°C (50°F)
Rose seeds sometimes need to go through two winters – so don’t throw away the tray too soon, simply place it in a shady part of the garden, check it occasionally - I have had many “surprise successes” this way, with seed that I have given up on!
When seedlings have their first pair of true leaves and are large enough to handle, transplant into 7.5cm (3in) pots. Pot on seedlings as required and grow on indoors before planting outside permanently.
Pruning: Late autumn to early spring
Maintenance: In the first two years, cut out only dead, diseased or damaged wood.
Renewal: Cut back one or two of the oldest stems to 30 to 45cm (12 to 18in) above ground and repeat every one to three years. This rose blooms on old wood so take care when pruning.
Wildflower, Hedges, Wildlife, Culinary Purposes. Suitable for planting in a woodland. Tolerant of shade and of poor soils.
Looking like clusters of ripe cherry tomatoes, the red rose hips are oval and glossy, lasting until late autumn. The hips are large, 2 to 3cm (1in) diameter, and often shorter than their diameter, not elongated like most other rose hips; in late summer and early autumn the plants often bear fruit and flowers at the same time. They bloom will continue sporadically until frost.
Rose hips are the cherry-sized red fruits of the rose bush left behind after the bloom has died. Although nearly all rose bushes produce rose hips, the tastiest for eating purposes come from the Rosa rugosa variety. The flavour is described as fruity and spicy, much like the cranberry. Harvest the fruits after the first frost when they become fully-coloured, but not overripe. They should yield to gentle pressure but not be soft or wrinkly.
Most recipes advise removing the irritating hairy seeds before processing the fruit. When cooking with rose hips. Do not use any metal pans or utensils other than stainless steel or risk discoloration of the fruit and loss of its precious vitamin C stores.
There are many uses, from a simple Rose hip tea, or delicious syrup to use on pancakes, ice cream, and desserts. Roses and Lavender, with a little mint and some lemon juice to activate the alkaloids can make both a brilliant pink dye and a very tasty pink lemonade.
Rose hips give a fruity hint of floral flavour to lightly spiced hot tea. If you are so inclined, spike it with a bit of Grand Marnier for a delicious hot toddy.
Just after a frost is the best time to gather rose hips. Snap off the tails as you pick, or later when you reach home. Spread the hips out on a clean surface and allow to dry partially. When the skins begin to feel dried and shrivelled, split the hips and take out the large seeds -- all of them. If you let the hips dry too much, it will be difficult to remove the seeds. If not dry enough, the inside pulp will be sticky and cling to the seeds. After the seeds are removed, allow the hips to dry completely before storing or they will not keep well. Store in small, sealed plastic bags. These will keep indefinitely in the freezer or for several months in the refrigerator. They are packed with vitamin C and are good to munch on anytime you need extra energy...or a moderately sweet nutlike "candy."
Rosa rugosa is a species of rose native to eastern Asia, in northeastern China, Japan, Korea and southeastern Siberia, where it grows on the coast, often on sand dunes.
Although the Rosa rugosa is often grown as a domesticated rose, the irregular shape separates it from the domesticated varieties. Its perfume, however, doesn't takes second place to any variety.
The English word Rose comes from Latin and Old French. Latin rosa may be an Etruscan form of Greek Rhodia, with 'Rhodian', meaning 'originating from Rhodes'.
The species name rugosa is from the Latin meaning 'wrinkled'.
It is commonly called the Rugosa Rose, Japanese Rose, or Ramanas Rose.
The Japanese name, Hamanasu, meaning 'shore pear' is for its native habitat in Japan where it can be found on the coast, often on sand dunes.
In China, it is known as Mei Gui Hua and is more than just the carrier of romance and love, Rosa rugosa has been used for medicinal uses for hundreds of years.
- Additional Information
Packet Size 1 gram Average Seed Count 130 seeds Family Rosaceae Genus Rosa Species rugosa Common Name Japanese Rose Other Common Names Ramanas Rose, Rugosa Rose Other Language Names IR. Rós rúscach. JP: Hamanasu. CH:Mei Gui Hua Hardiness Shrub Flowers Sweetly-scented, dark pink to white flowers Fruit Red rose-hips in autumn Foliage Deep glossy green Height 150 to 180cm (5 to 6ft) Spread 120 to 150cm (4 to 5ft) Position Prefers Full Sun Aspect All aspects, exposed or sheltered