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Rosa 'Royal Highness' is a light pink hybrid tea rose cultivar. Bred by Herbert Swim and Weeks Rose Growers in 1961, the rose was named an All-America Rose Selections winner in 1963. The rose was introduced into the United States by Star Roses in 1962. The stock parents are the hybrid tea roses, 'Virgo' and 'Mme A. Meilland' ('Peace'). [1]
The Peace rose, formally Rosa 'Peace', synonym Mme A. Meilland, is a well-known and successful garden rose. By 1992, over one hundred million plants of this hybrid tea had been sold. The cultivar has large flowers of a light yellow to cream color, slightly flushed at the petal edges with crimson-pink. It is hardy and vigorous and relatively ...
The elegantly tapered buds open into high-centered blossoms with a diameter of about 11–13 cm (4.5–5 in) and can have up to 45–50 petals (which is a high number for a hybrid tea rose) with a rich, deep, velvety red color. The cultivar flushes in a chronological blooming pattern throughout its local season, starting in late spring until fall.
Rosa 'Olympiad', (aka MACauck ), is a hybrid tea rose cultivar, developed by Sam McGredy IV, and introduced into New Zealand by McGredy Roses International in 1974. The cultivar was named an All-America Rose Selections winner in 1984, and the recipient of the Portland Gold Medal in 1995.
'Charlotte Armstrong' is a vigorous, upright hybrid tea rose, 4.9 ft (1.5 m) in height with a 3.3 ft (1.0 m) spread. Blooms are large, with an average diameter of 5.9 in (150 mm), and a full bloom form (26–40 petals). Long, pointed red buds open to medium-pink flowers with darker pink backs.
"Ingrid Bergman" variety of hybrid tea rose. Hybrid tea is an informal horticultural classification for a group of garden roses. The first hybrid tea roses were created in France in the mid-1800s, by cross-breeding the large, floriferous hybrid perpetuals with the tall, elegant tea roses. The hybrid tea is the oldest class of modern garden roses.
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Rose water is a flavoured water made by steeping rose petals in water. [1] It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Eurasia.