What are the common varieties of edible roses? This article explains it all

Roses have always been a symbol of beauty and love in people's eyes, but in fact, besides being ornamental, roses can also be eaten, and they can also play multiple roles such as nourishing the blood, boosting qi, and beautifying the skin. However, it should be noted that not all roses are edible, so which roses can be eaten? Which edible rose varieties are there? Let's find out together.

1. Damask rose

The main cultivated variety in Bulgaria, native to Syria. The Damask rose is a deciduous upright clumping shrub, with a thick main trunk and upright clumping branches, generally about 150 cm tall. Its floral fragrance is pure and delicate, belonging to the international light fragrance type, with a relatively concentrated flowering period, giving off a fresh, sweet scent when in bloom. It is the best variety for extracting rose essential oil and processing rose water, so the Damask rose is widely planted for extracting rose oil.

2. Pingyin rose

Pingyin rose is a representative variety of Pingyin, Shandong, with a very long cultivation history dating back more than 1,300 years. The Pingyin rose plant is compact, with strong short-branching, few and short prickles, and flowers borne singly or several together, mostly clustered. The flowers are extremely double, of the thousand-petal type. The edible value of the Pingyin rose is also very prominent. As early as the Ming Dynasty, the people of Pingyin already used rose flowers to brew rose wine, make rose jam, and produce rose-flavored pastries.

3. Kushui rose

The Kushui rose is mainly produced in the Kushui area of Gansu. It is a variety naturally crossed between Rosa multiflora and the double red rose (not an artificially hybridized and selected variety), with a long cultivation history, and is one of China's four major roses. The Kushui rose has a high oil yield and is mainly used for extracting essential oil and making rose flower tea.

4. Dianhong rose

Yunnan is currently one of the world's three major production areas for fresh-cut roses, and Yunnan's edible roses are also quite famous, such as the Dianhong rose. Compared with other edible rose varieties in China, the Dianhong rose makes up in taste for the astringency of the Kushui rose and Pingyin rose, having a fresher, sweeter flavor. Its flowering period is in April and May each year. Local rural areas generally use the Dianhong rose to make rose flower tea, rose wine, rose flower cakes, and stir-fried rose dishes and other culinary ingredients.

5. Mohong rose

The Mohong rose is called "vermilion and ink shining together" in the north and is an important edible rose variety. The Mohong is actually a Chinese rose, produced by crossing a hybrid tea rose with a hybrid pernetiana rose, and was initially a cut flower variety. The Mohong has large flower diameter, many petals, deep red with blackish-red coloring, high pigment content, a long flowering period, and a velvety texture. It is one of the most fragrant Chinese roses, a raw material for making fragrances, and is also used to make tea and jam.

Generally, edible roses refer to some specially designated edible varieties. The commonly seen rose jam, rose paste, rose sugar, and so on are made from the fresh petals of edible roses. But as mentioned above, not all roses are edible, and some may even contain toxic components, so do not eat them blindly.

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Agricultural products you may be interested in: National high-quality rose supply