Rose (Rosa damascena Miller)

Damask rose (unknown variant) www.botanikus.de

Damask rose Gloire de Guilan

Gallica rose Président de Sèze

Damask rose flower (unknown type)

Damask Rose York and Lancaster with two-coloured flower

pharm	Flores Rosae
Albanian	Trëndafil qeni (Rosa canina)
Amharic	ፅጌሬዳ
	Tsigereda
Arabic	ورد, ورد الاحم
	وَرْدَة
	Warda, Ward alaham
Armenian	Վարդ
	Vart, Vard
Azeri	Qızılgül
	Гызылҝүл
Basque	Arrosa
Bengali	Golap
Bulgarian	Роза
	Roza
Burmese	Nhin su bin, Hninsi
Catalan	Roser
Chinese (Cantonese)	大馬士革玫瑰 [daaih máh sih gaak mùih gwai], 月季花 [yuht gwai fāa]
	Daaih mah sih gaak muih gwai; Yuht gwai faa (Rosa chinensis)
Chinese (Mandarin)	大馬士革玫瑰 [dà mǎ shì gé méi guī], 月季花 [yuè jì huā]
	Damashi ge mei gui; Yue ji hua (Rosa chinensis)
Croatian	Šipurak, Ulje ruže; Divlja ruža (Rosa canina)
Czech	Růže, Pravá růže bulharská, Růže damascénská,
Dhivehi	ފިނިފެންމާ
	Finifenma
Danish	Rose
Dutch	Roos
English	Bussora rose, Damask rose
Esperanto	Rozo
Estonian	Roos, Kibuvits, Damaskuse roos
Farsi	گل محمدی, گلسرخ, گل ورد
	Gol Mohammadi, Golesorkh, Gol Ward
Finnish	Ruusu
French	Rose de Damas
Georgian	ვარდი
	Vardi
German	Rose
Greek	Τριαντάφυλλο δαμασκηνάτο
	Triantafillo damaskinato, Triantafyllo damaskinato
Hebrew	ורד
	Vered
Hindi	Gulab, Sudburg
Hungarian	Hónaposrózsa, Rózsa, Damaszkuszi rózsa
Icelandic	Rós
Indonesian	Mawar
Italian	Rosa
Japanese	浜梨
	ダマスクローズ, ハマナス
	Damasuku-rozu; Hamanasu (Rosa rugosa)
Kannada	ಗುಲಾಬಿ, ರೋಜಾ; ಪನ್ನೀರು
	Gulabi, Roja, Tarana; Panniru (rose water)
Kazakh	Әтіргүл
	Ätirgül
Korean	다마스크 로즈, 장미, 로즈
	Damaseukeu rojeu, Tamasuku roju, Jangmi, Changmi, Roju
Latvian	Rozes
Lithuanian	Rožės, Damaskinė rožė; Paprastasis erškėtis (Rosa canina)
Malayalam	Penimirpushpam
Maltese	Ward
Marathi	गुलाब
	Gulab
Nepali	गुलफ
	Gulaf
Norwegian	Rose
Oriya	(Bosora) golabo
Polish	Bulgarska róża, Damasceńska róża, Róża otto, Turecka róża
Portuguese	Rosa-chá, Rosa-pálida
Punjabi	ਗੁਲਾਬ
	Gulab, Gulisurkh
Romanian	Trandafir, Trandafir bulgăresc, Măcieș damascen (Măcieş damascen); Trandafir de dulceață (Trandafir de dulceaţă) (Rosa centifolia)
Russian	Роза дамасская
	Roza damasskaya
Sanskrit	Shatadalaa, Vrittapushpa, Shatapattra
Slovak	Ruža šípová (Rosa canina)
Slovenian	Damaščanska vrtnica, Stolistna vrtnica (Rosa centifolia)
Spanish	Rosa
Sranan	Rowsu
Swahili	Waridi
Swedish	Ros, Damascenerros
Tamil	குலாபு, ரோஜ
	Gulabu, Roja
Telugu	రోజాపువ్వు, రోజా, సీమవన్నీరుపువ్వు
	Gulabi, Rojapuvvu, Roja, Simannirupuvvu
Thai	กุหลาบมอญ
	Kulaap-on
Turkish	Yağı gülü; Şam gülü; İt burnu, Yabanî gül, Kuşburnu, Şillan, Gülburnu, Gülelmasıl (Rosa canina)
Urdu	Gulab
Vietnamese	Hvong, Quế hoa
	Hvong, Que hoa
Yiddish	Royz

Damask Rose Celsiana

Damask rose Quatre Saisons Continue

Damask Rose Quatre Saisons Continue

Damask rose Rose de Resht

Fruits of Damask Rose

Petals. Normally, alcoholic extracts or aqueous distillates (rose water, obtained as a by-product when distilling oil of rose) are used in the kitchen.

Rosaceae (rose family), subfamily Rosoidae.

Flowery, perfume-like, sweet and very pleasant.

The content of essential oil in the petals is poor and far below 1%. Because of the volatility of rose oil, the content is highest on the first morning when the flower opens; therefore, rose flowers used for distillation are picked manually, day by day, before or at sunrise.

Characteristic components of rose oil are acyclic monoterpene alcohols, geraniol (up to 75%), citronellol (20%) and nerol (20%), and long-chain hydrocarbons like nonadecane or heneicosane (up to 10%).

An important trace component of rose oil is β-damascenone: Despite its low concentration (0.01%), that C13-norisoprenoid has notable influence on the quality of the oil; together with the structurally related compounds β-damascone and β-ionone, it is enzymatically generated from carotenoids. Similarly, in both saffron and pandanus leaves, the dominant aroma molecules derive from enzymatic degradation of carotenoids.

Characteristic of the fresh flower's odour is 2-phenyl ethanol, which is, though, lost during steam distillation and accumulates in the rose water. Thus, rose oil and rose water do not equal each other exactly.

Even in the best case, only 10 g of the essential oil are distilled from as much as 100 kg fresh rose flowers (0.01%). Redistillation of the by-product rose water triples the yield, so that approximately 3000 to 5000 kg fresh rose flowers are needed for 1 kg rose oil.

Alternatively, extraction by solvents, typically hexane, can be used to obtain a semisolid, greenish mass (concrete). The yield is about ten times as high as with distillation, and moreover, the natural content of 2-phenyl ethanol is preserved (ca. 60% of total volatiles).

Several plants of genus Rosa grow wild in from Western Europe to East Asia, with a center of diversity in Central Asia. Due to centuries of breeding, the original botanical relations between wild rose species are far from clear.

Most European rose varieties stem at least in part from Rosa gallica, which grows wild in the Caucasus Mountains. It appears that almost all roses grown in Europe, Western or Central Asia and North Africa, from antiquity to the 18.th century, either belong to Rosa gallica or are gallica-derived varieties. Possible exceptions to that rule are the “musk rose” (Rosa moschata, India) or the “Holy rose of Abessinia” (Rosa richardii).

Damask rose is a fertile hybrid of Rosa gallica with either Rosa phoenicia or Rosa moschata, and it is known since antiquity (see also Silphion); it is suspected that the hybrid first arose in Anatolia several millennia ago. Damask rose (or, in any case, roses very similar to today's Damask rose) were known in Western Asia since the Bronze Age, and its cultivation later spread to Greece and Rome.

Damask rose is the dominant source of rose oil (also known as rose otto), although in the European middle ages, rose oil was obtained from R. gallica flowers. In France and North Africa, rose oil is still obtained from R. centifolia and centifolia-gallica hybrids. The rose mentioned in the Capitulare de villis of Charlemagne is probably dog's rose, R. canina (see lovage). In China, native rose species (e.g., R. rugosa) have of old been used as source for floral scents in perfumery and for producing rose-flavoured black tea.

For the essential oil business, highly scented rose varieties (“oil roses”) are grown in large scale. Main production countries are France and Bulgaria in Europe, but far more oil is produced in Turkey and Iran, rose oil and rose water are called for in religious ceremonies. Famous production sites are Shiraz and Meshed (Iran), Isparta (Turkey) and the Kazanluk valley (also spelt Kazanlik [Казанлък]) in Bulgaria.

Many more rose varieties are known, e.g., alba roses, which are probably hybrids of Rosa damascena with the central European wild species Rosa canina. Furthermore, there are “hundred-leaved” roses (Rosa centifolia), most popular in Provence, which derived from Rosa gallica by hybridization with another type, probably alba. They are named for the large number of petals in their densely stuffed flowers.

Tea hybrid Climbing Mme Caroline Testout

Damask Rose York and Lancaster with pink and white flowers

All these roses flower only on one-year old branches, which is why they have only a short flowering period followed by development of new branches for next year's flowers (some Damask roses, though, show a second short bloom in fall). The China rose Rosa chinensis is different in bearing flowers of fresh branches, and can therefore flower and grow all year round. With the genes of Chinese rose available, European breeders created an amazing variety of new roses in the 18.th century. Examples include “Bourbon roses”, “Portland roses”, “Noisette roses” and later developments like “Remontant roses” and “Tea roses” with large, solitary flowers. Inclusion of Rosa multiflora into the genetic pool produces many-flowered roses, often referred to as polyantha and floribunda types.

“Old garden roses” is a term used for all roses bred before the introduction of the first tea rose hybrid (La France) in 1867, and is usually meant to include all varieties bread after 1867 that belong to types known before 1867. All Damask roses are “old”.

There is a number of different Damask rose cultivars, which now become more and more available as interest in “old roses” increases in Western countries. Some of these, mainly from the East, are chiefly valued as sources of essential oil, like the Ispahan rose from Iran or the Bulgarian rose (Bulgarska roza [Българска роза]), which is also known as trigintipetala “thirty-petaled” for its semi-filled flowers. Others, however, serve mainly ornamental purpose; most of these were developed during the 17.th and 18.th centuries by European breeders. Examples include Celsiana, Léda, Duc de Cambridge, Quatre Saisons, Ville de Bruxelles and Gloire de Guilan. A somewhat problematic case is the Rose de Resht, an unusually hardy variety, which is sometimes thought to be a gallica, although it was apparently imported from Iran.

The Damask rose cultivar York and Lancaster is named in reference of the so-called “rose war” between the House of York and the House of Lancaster (1455–1485). The two houses were represented by emblems showing the “White Rose of York” (Rosa alba “Maxima”) and the “Red Rose of Lancaster” (Rosa gallica “Officinalis”); as a sign of reconciliation, the victorious House of Tudor chose a new rose with inner white and outer red petals as its heraldic symbol. No breeder has ever succeeded to create a rose of that two-coloured kind, but Rosa damascena versicolor “York and Lancaster” (a 16.th century achievement) comes close in having reddish-pink and white flowers on the same plant; occasionally, one finds even flowers combining both colours in one.

The name rose can be traced back, via Latin rosa, only to Greek rhodon [ῥόδον] (cf. the name of the common ornamental rhododendron [ῥοδοδένδρον] “rose tree”), but not further; the plant must have been known in bronze-age Greece as it appears in the Odysseia [Ὀδυσσεῖα] (see poppy on the Homeric epics). We do not know, however, which rose variety inspired the poet to his famous comparison of the goddess of dawn and rose flowers: rhododaktylos Eos [ῥοδοδάκτυλος Ἠῶς] “rosy-fingered Eos”.

Damask Rose York and Lancaster with two flower colours

The source of Greek rhodon is probably a tongue of Western Asia now lost. There are, however, related words that are no Greek loans, but derived from the unknown predecessor language by an independent route: Armenian vart “rose” [վարդ], Georgian vardi [ვარდი], Arabic ward [ورد] and Hebrew vered [ורד]. From Arabic, the word spread to a number of languages in Islâmic countries of Africa and Asia. Compare also Slovenian vrtnica “rose” (besides rož) and the female name Warda popular in the Eastern Mediterranean.

The Latin name rosa, itself derived from Greek, is essentially the source of almost all names of rose in modern European tongues, mostly with at most only slight variation: The name rose is not only valid in English, but also in German, Danish and French; other Germanic names are Icelandic rós, Swedish ros and Dutch roos. The Romance languages Italian, Spanish and Portuguese have another common name, rosa. In Baltic and Slavonic tongues, the S sound got voiced throughout, and sometimes also palatalized: Latvian rozes, Lithuanian rožės, Czech růže, Polish róża and Russian roza [роза]. Basque has an initial vowel, arrosa. Examples of loans to non-European tongues are Kannada roja [ರೋಜಾ] and Japanese rozu [ローズ].

R. rugosa, originally from China and Japan

Yet we find a paradoxical situation also encountered with some other spice names (parsley, ginger): Although the Old Greek name survives in the majority of recent European languages, it has vanished from Modern Greek, which has an unrelated name, triandafillo [τριαντάφυλλο]. That name properly refers to the specific “thirty-petal” cultivar grown for rose oil in South East Europe (Old Greek triakonta [τριάκοντα] “thirty” and phyllon [φύλλον] “leaf”), but is now used as generic term for “rose”; it also lies behind Albanian trëndafil “rose”.

The botanic epitheton damascena refers to Damascus, today capital of Syria, whence the fragrant rose allegedly was brought to Europe during the crusades.

Sanskrit shatapattra [शतपत्त्र] means “hundred leaves” (referring to filled flowers) and vrittapushpa [वृत्तपुष्प] “round flower”.

The term attar for rose oil (also spelt otto) goes back to Farsi atar [عطر] “perfume” derived from Arabic itr [عطر] “perfume”.

San Marcos Growers: Rose Nature One Health: Roses The Rose FAQ High Country Roses Kinds of Roses Roses with Ancient Roots B and B Nursery: Rose Classes Rose Classification Geschichte der Rose (Kim Ai) (via web.archive.org) Aroma from Carotenoids: Rose chemikalienlexikon.de: Phenylethanol Pflanzen des Capitulare de Villis: Hundsrose (biozac.de) Crop and Food Research: Rose (crop.cri.nz) Old Garden Roses and Beyond: Damask Roses Rezept: Machboos al Laham [مجبوس اللحم] – Reis mit Lammfleisch (mitglied.lycos.de) Recipe: Majboos Laham [مجبوس لحم] – Lamb with rice (epicurious.com via archive.org) Recipe: Machboos Dijaj [مجبوس دجاج] – Chicken with Rice (www.netcooks.com) Recipe: Ras Gulla (dinnercoop.cs.cmo.edu) Recipe: Rasgulla (tripod.com) Recipe: Ras Malai (recipecottage.com) Recipe: Gulab Jamun (yumindia.com) Recipe: Gulab Jamun (recipecottage.com) Recipe: Rose Lassi (indialife.com) Cooking with Kurma: A Bed of Roses (kurma.net)