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rotomgender-moved · 3 years

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Runs in Our Family, Part two

Warnings: Ask To Tag, Injuries

Word Count: 2.3K

Part Two

The first thing N noticed was the sheer noise that we're coming from this group of children. Second, was the child on child violence going on-

Where are their parents? It made them confused and concerned for a moment, did they not have a chaperone? Who would trust children with pokemon on their own?

It was when he saw someone cowering in the corner that he realized, yes, they did have a chaperone. They've just dethroned the poor guy.

"Pl-ease calm yourselves!" The man squawked, "We can't have anyone getting hurt! Especially Wally, the poor boy is sickly enough!" As soon as the man's gaze met N's, he got up and quickly struttsd over with the grace of a swana. "Oh thank Arceus- can you please help out? Entertain them for a bit so I can set up lunch? The triplets and Mallow asked me to distract them, but they're treating me as a joke-"

"I'll help. My name is N."

"Thank you, oh thank you so much! My name is Wallace, I was a gym leader back in Hoenn." Wallace greeted with a relieved sigh. "Just give me a moment, I'm sure you can handle it for a few minutes. I just need to grab a change of clothes so these ones dont get dirtied, they're a bitch to handwash." He chuckled a little, patting N's shoulder and slipping by.

"... language." N muttered quietly.

He felt eyes bearing into him as the room suddenly fell silent, Ruby spoke up.

"This is the guy with the white dragon Nate was talking about! All the cool pokemon that he can talk to!" The boy grinned, throwing his hands up.

"Uhm… Hello-?"

"He looks like a twig." A voice spoke up, one with that accent he couldn't place who paralyzed him. The little brats.

"Yeah… He- He looked like a mess-"

"Okay! Okay that's enough!" As Rosa and Nate approached, tugging Hugh behind them like a ragdoll, N snapped his head to them.

"Why did you tell them about the white dragon?" N hissed, giving the twins and their friend a glare. "You aren't meant to just-"

"Shut up, N, anyways!" Rosa continued. "He's sensitive, so don't touch him or be too loud. Or pull his hair, I got bit for that once."

"He bit you?" A gasp came from a blond girl playing with her tall, blue frog pokemon.

"No, Ex, his Unphezant did. Wh- Why would he bite me?"

"Isn't he that guy that Bede nearly killed in the woods?" Ex said, and a gasp came from one of those kids, as though he had been personally offended. From how he looked, N assumed Bede was one of the kids on the boat in a fight.

"It was not me! It was Gloria and you all know it!" He spat.

"It wasn't me, it was Victor!" Gloria hissed back.

"It was me- stop fighting you aggressive dunces." Victor smacked the back of Gloria's head. "Sorry about that again, Mint-Boy."

N starred in awe at how fast all these kids started antagonizing each other. It was almost impressive how tense the energy in the room is. He looked down to Hugh.

"Is this how it always is?"

"Yeeeaaaah, just about."

"Oh my…" N took in a sharp intake of breath as Wallace returned, immediately sighing in defeat. Wallce had this elegant energy tacked on him that was absolutely torn due to the rowdiness of all the kids.

"Did they give you too much trouble?"

"No, they were distracted tearing each other apart."

"I see, well. How about you show off your pokemon, or battle one of them? I'm sure they'd appreciate the form of stimulation that isn't… Whatever Silver, Gold and Crystal do." He motioned his hand to a group of three. That foulmouthed redhead getting put in a headlock by a brunette boy. Who seemed to be playfully insulting him while a young girl kept score on a piece of paper.

"Yeah… I'll do that." N nodded, stepping towards the group while Wallace went to break up the rough housing between the three mineral-named children. He immediately was met by a small, frail green haired boy, who had a nervous smile and a cheerful wave.

"Hello, sir! I was told you could speak with pokemon. I wanted to ask if you could hear what my pokemon can say?"

"Oh, uh." N wasn't sure what to do, ever since he had left Team Plasma he had never been around so many people. He thought back on Zoroark's words. That talking to people would do him some good. "Yes, I can do that for you and… Whoever else wants me to." He promised, sitting down.

"I'm Wally, it's a pleasure to meet you."

"Call me N."

He met many faces so quickly! Barry, the energetic boy with a Staraptor who seemed to have nearly the exact same spunk. Wally and his elegantly worded Gallade, who worked tirelessly to defend the boy. The endlessly smiling Hop and his gruff, aloof Dubwool, as well as learning that the four accented children are from a place called Galar. Ex and Wy, two twins with teams that seemed to completely mirror one another. The hot headed Silver and his Magnasium, who N believes that Zororak would get along wonderfully with.

Seeing all these trainers and pokemon with such diverse personalities couldn't help but make him smile. Especially the grins that they got being able to know exactly what they're pokemon thought of them. Silver's reaction made him the most joyful, seeing the boy try to hide that toothy little grin and begin to ride on his grass types back, whispering to her and thanking her. It made N's heart swell, so much so that he had to return the favor and do as he promised Ruby.

He released nearly all of his team except one; Zoroark, Vanilluxe, Archen, Unphezant and Klinklang. Leaving the white dragon out of this. Some seemed unimpressed, having seen all of these pokemon before. But quick as a bolt of multicolored lightning, some of them rushed over to examine them.

"What is it?" chimed Crystal, running her fingers through Archens feathers.

"Oh you're really tough-looking!" Barry grinned, Klinklang allowing the blond to feel its many gears.

"This is that Zoroak you were talking about, right?" Sapphire questioned, examining the illusionist's paws.

Question after question was thrown his way, as N chuckled and tried to keep up.

"This is Klinklang, he's an electric-steel type pokemon. This is Archen, a flying-rock type. Be careful, it's shy! Zoroark is a dark type, Vanilluxe is an Ice type, and Unphezant. A flying-normal type." N explained, smiling a little as Zoroark nodded in approval. He began to ramble on about the pokemon, answering any questions and quieting down to listen to any of the kids' connections, stories and such. It seemed to calm down… Almost all of them. Except for one, who he had found left the room at some point… Wallace was gone as well. Maybe he had gone off with one of them for one reason or another? It caused confusion and worry to boil deep down inside his belly as he quickly realized which of the kids was missing.

Where had Sapphire slipped off all the sudden?

/// Sapphire ///

"Wallace, come on!" Sapphire called over her shoulder, dashing through the forest. In front of her ran her Blaziken, slapping away vines and thick brush so that the others behind it wouldn't trip and fall. Above them, the call of a Skarmory alerted them that Steven Stone was keeping up well and various other cries of pokemon meant that the entire group was keeping up.

Sapphire was in the lead as Wallace, Steven, Red, Iris and Cheren kept up. There was a disturbance, they knew that was true. It was something that they could just tell deep inside them, something Sapphire knew all too well. A tight ball in her guts that her pokemon seemed to feel as well.

"Over here!" Cheren called out over his shoulder, the cry of his serperior confirming his claim. "I saw the flash of a pokemon being returned! Tuxedo, short hair from the silhouette I saw!"

"Got it, Skarmory that way!" Steven called from above, leading the group away.

"I'll check over there in case they run!" Sapphire yelled to the group, hearing a grunt of approval from Blue as she ran off with Sceptile. Her running steps crunched the leaves as the leaves thickened above. Blotting out the sky and leaving the light being emitted from glowing flowers, vines and mushrooms.

The deeper she ran, the more the air thickened with the smell of heavy, damp leaf mold and sickly sweet tree sap. The deeper she ran… The more she realized how lost she got herself in the heat of the moment.

Sapphire was lost in an unrecognizable part of the forest, lit merely by glowing plants and fungus and silence broken by the movement of distant pokemon and whistling wind. As she walked, she felt the ground disappear from her feet. Before she knew it, she was tumbling down into a small ditch. Sapphire yelped as she fell, feeling a pain in her arm as she hit the ground.

"Ow- ow." She groaned, slowly getting up as Sceptile slid down to follow its owner. When she got up, her Sceptile put a claw on her shoulder, grunting and looking around in preparation to attack at any moment. That moment came soon then she thought, two pairs of eyes suddenly lighting up the darkness, the movement of something stalking and something else dragging itself.

She backed into the Sceptile out of fear, looking up at the narrow-eyed pokemons threatening glare. As the pokemon revealed themselves, Sceptile growled. A large, fiery maned pokemon with a dark brown pelt beside a tall, haunting pokemon made of wood and leaves. A lion and a tree, slowly stalking towards her. As she shut her eyes and slowly pointed, ready to command an attack, a voice spoke from behind the two pokemon.

"Are you lost, little one?" A smooth and low voice with a kalosant accent, worry panging their voice. As she cracked open her eyes, she was met by a tall and regal man with long, red hair. His face was aged, but only ever so slightly. Maybe in his thirties or forties. "Are you okay?"

"I'm… I ran off trying to find someone that did some bad stuff." Sapphire explained. "Got seperated from my friends."

"Oh my," The man began, approaching a bit and opening a pocket. "You're hurt, let me help you. Show me your arm." The brunette looked, noticing her arm had a bleeding cut. She hadn't even noticed the cut itself when she initially fell, too struck with shock and fear to notice anything but momentary pain. She held out her arm, which the man carefully took in dark-gloved hands. As though he would shatter her in a moment.

"Thank you." She quietly nodded as he began to clean the wound with some disinfectant pads he had in his pocket. Soon following it uo with two or three bandaids.

"No need, petit ami. Is your Sceptile alright? I'm sorry if Treevanant and Pyroar caused you any trouble."

"No! No- they just scared us. Sceptile's okay."

"That's good to hear, a relief." He nodded. "My name is Lysander, I was invited here from Kalos. I missed the main boat so I came on a different one." Lysander explained, taking his hands away.

"Sapphire, Grass Type gym leader in Hoenn." She introduced herself, sticking her injury-free hand out. Which he took and gave a gentle shake."

"Pleasure to male your acquaintance." Lysander nodded. "Allow me to take you to the home of some friends and I, you can rest up for the night and be on your way. It's quite late."

"Is it?" She asked.

"Yes, nearing the faery's hour." He explained, patting Pyroar's back. "Come and sit on him, I'll guide you back. I promise he doesn't bite." Lysander offered, slowly backing away.

Sapphire thought for a moment, this wasn't the first time in her journeys she's accepted such offers, as well as Sceptile being right beside her, she decided her best interest would be to accept.

"Alright! Thank you again."

"No need." He smiled warmly, directing his pokemon to bend at the knees and allow her to climb on. As they began on the path, he clicked the button of a PokeBall to the Treevanant, returning it. "I'd hate to see someone with an injury rot away into something hideous."

Sapphire nodded, stroking Pyroar's mane with a hum. The pokemon was quite warm and each swish of its tail caused embers to float in the air for a moment. Leaving small wisps of light only to die out, the silence broke as Lysander joined in the humming with a tune. His warm smile has turned softer, more relaxed.

"What are you humming?" Sapphire tilted her head.

"Oh? An old song from Kalos." He shrugged, only making her curiosity rise.

"Can you sing it? I wanna hear it." She grinned as he knitted his brows in thought.

"If you wish," He chuckled a little as he cleared his throat. "Forgive if I'm rusty."

"Comme les ténèbres obscurcissent la lumière,

L'or du soleil étouffé par la nuit d'argent

Oh, petit, ne te laisse pas faire confiance

Les sauvages qui font des bonbons avec de la rouille

Ils arpentent les chemins, les forêts de fae,

Et avec la lune ils font ce qu'ils peuvent

La nuit hantée par les fantômes et les Gengar

Ils portent des malédictions de près et de loin

Toutes les personnes de Kanto à Galar

Sachez que les pierres pointues et les roses

Cachez-vous parmi les étoiles."

#rangers writing #runs in our family fanfiction

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scngstcss · 5 years

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"Some things you lose, and some things you just give away." from rosamaria !

@awakenfate

Rosamaria was a woman of beauty and intelligence, the songstress understood that the moment she had set her eyes on her. She was like a proud hawk that refused to be caged and refused to be embraced by the golden chains that would make her seem like the most beautiful artifact. The way her eyes gleamed in the dim light, the way her long black hair seemed to shine even in this place, the way her voice sounded just as melodic as Dorothea’s own voice. They were too beautiful, too beautiful or others to handle. Even this conversation would’ve made others lose their minds from the pure elegance that surrounded them. Arnault appreciated such moments more than anyone could understand.

“It’s true,” Dorothea replies with a small smile. She sighs the moment her mind leads her towards the door to the past where her innocence and naivety were tossed away. She was young, all too young for anything to be taken away or given away. And yet, she gave away all that made her a kid: her sweetness, her innocence, her childhood. The way it all turned out made her who she was today. The actress that no one could best. At least, in her field. The manipulation of human emotions and the game of pretend were her core, her master class. “You look like you lost more things than you gave away, Rosamaria.”

The songstress only says what she thinks while drinking he tea. It’s sweet, sweeter than she expected. The sugar she put in before made it almost impossible to drink yet she still did a sip. It felt like these feelings inside her chest resonated with the woman’s who was sitting in front of her. They were of the same age, they had some similarities, but they were still different at their core and their experience. Both roses covered in thorns, grace was their mask to hide those daggers under their skirts.

“Loss of control over one’s life is the worst thing that can happen,” she speaks up once again as she settled down the cup with a calmer smile. The way her bracelets shined in the sunlight made the woman glance at them: fake, an image she had created. A diva. The accessories on her hands were an underlying attempt of her to create an image she could control. So far, it was controlled quite well. However, what about Rosa? Did she control her life as skillfully as she seemed to be?

#rosamaria can step on me and i'd thank her tbh #awakenfate #♫ IN CHARACTER. 」 ❛ ✎ SONGSTRESS ，she is lonely on her stage of lies and pretend.#「 v. GARREG MACH DAYS 」 ╰ memories of pure light，smiles of sunlight. ╮

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dienhoathanglong · 5 years

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While every flower has a wonderful story to tell, the rose stands alone in its abundant history and color meaning. So much so that we couldn’t resist giving it a little preferential treatment and dedicating a separate space to its rich symbolism. Used for hundreds of years to convey messages without words, rose have long been a symbol of confidentiality - the Latin expression sub rosa (literally "under the rose") means something told in secret. Regardless of color, their unique beauty and subtle fragrance convey a message guaranteed to elicit delight from the recipient and envy from others. If you’re looking for a way to add a little extra sentiment to your silent message of affection, we’ve put together a list of the meanings associated with the different colors of roses. Roses are red, and pink, and many other colors. We know that giving roses as a gift shows a deep appreciation for the recipient and your feelings towards them. We are providing this traditional rose color guide to offer some assistance in your purchasing decision, but we also believe that giving roses means giving your loved ones (or even yourself) the colors that make them truly happy.

1. Red roses A red rose is an unmistakable expression of love. Red roses convey deep emotions - be it love, longing or desire. Red Roses can also be used to convey respect, admiration or devotion. A deep red rose can be used to convey heartfelt regret and sorrow. The number of red roses has special romantic meanings associated with them. 12 red roses is the most popular of all which conveys "Be mine" and "I love you". 2. White roses It might be best to save these beauties for a more somber moment. White is the color of purity, chastity and innocence. White flowers are generally associated with new beginnings and make an ideal accompaniment to a first-time bride walking down the aisle. White flowers can be used to convey sympathy or humility. They also are indicative of spirituality. Hence, white roses also follow suit. 3. Yellow roses Yellow roses are an expression of exuberance. Yellow roses evoke sunny feelings of joy, warmth and welcome. They are symbols of friendship and caring. The yellow rose, like the other roses, does not carry an undertone of romance. It indicates purely platonic emotions. 4. Pink roses There are a lot of variations of the pink rose. Over all, pink roses are used to convey gentle emotions such as admiration, joy and gratitude. Light pink rose blooms are indicative of sweetness and innocence. Deep pink rose blooms convey deep gratitude and appreciation. Pink roses also connote elegance and grace. 5. Lavender roses A Lavender rose like its color conveys enchantment. It also expresses "love at first sight". Darker shades of lavender roses (close to purple) convey a sense of regal majesty and splendor. These roses are used to express fascination and adoration. 6. Blue roses A perfectly blue rose is still elusive like the perfectly black rose. Blue roses cannot be achieved naturally so they represent the unattainable or the mysterious. Blue roses therefore embody the desire for the unattainable. They say "I can't have you but I can't stop thinking about you" 7. Rainbow roses While the Victorians probably wouldn't know what to say about these modern creations, maybe take cue from Shakespeare instead: "To paint the lily ... is a wasteful and ridiculous excess." 8. Orange roses While a yellow rose reminds us of the sun, an orange rose reminds us of a fiery blaze. These fiery blooms signify passion and energy. Orange roses can be used to express intense desire, pride and fervor. They also convey a sense of fascination. These flowers rival only the red roses as messengers of passion in romance. 9. Cream roses Don't be fooled — an off-white rose takes on a different definition than its starker cousin. Ivory indicates both charm and thoughtfulness, according to Passion Growers. 10. Purple roses This unique hue symbolizes pride and enchantment. Even better, they're tied to royalty, which is perfect for your friend who's obsessed with Meghan Markle and Prince Harry's whirlwind romance. 11. Green roses Green is the color of harmony, of opulence, of fertility. It is also a color indicative of peace and tranquility. Green roses (these are off-white roses with shades of green) can symbolize best wishes for a prosperous new life or wishes for recovery of good health 12. Black roses The black rose suggests the death of old habits and rebirth of the new. It could be the beginning of new things, a journey into new territory, the birth of hope and joy. 13. Mixed roses By mixing rose blooms of different colors purposefully, you can create a bouquet of emotions. For example, a bouquet of red and white roses would mean I love you intensely and my intentions are honorable. A random mix of roses would convey mixed feelings or send a message: "I don't know what my feelings are yet but I sure do like you enough to send you roses." Learn about the different meanings rose colors have and what type of roses to help you pick the perfect bouquet for every occasion.

#rose color #rose meaning #flower

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fabulousflowers-sa · 7 years

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Edible Flowers Chart

Edible flowers are the new rage in haute cuisine

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival. Please use this Edible Flowers Chart before eating any flowers.

One very important thing that you need to remember is that not every flower is edible.

In fact, sampling some flowers can make you very, very sick.

You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.

Never harvest flowers growing by the roadside.

Identify the flower exactly and eat only edible flowers and edible parts of those flowers.

Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that’s similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new.

How To Choose Edible Flowers – Edible Flower Chart:

Begonia – Tuberous begonias and Waxed begonias –

Tuberous Begonias (Begonia X tuberosa) – The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked. They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.

Calendula (Calendula officinalis) – Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Mans Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs. Only the petals are edible.

Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Clover (Trifolium species) – Sweet, anise-like, licorice. White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea. It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea. Native Americans used whole clover plants in salads, and made a white clover leaf tea for coughs and colds. Avoid bitter flowers that are turning brown, and choose those with the brightest color, which are tastiest. Raw flower heads can be difficult to digest.

Cornflower (Centaurea cynaus) – Also called Bachelors button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dame’s Rocket (Hesperis matronalis) – Also called Sweet Rocket or Dame’s Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame’s Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

Dandelions (Taraxacum officinalis) – Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

Day Lilies (Hemerocallis species) – Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.

English Daisy (Bellis perennis) – The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.

Fuchsia (Fuchsia X hybrida) – Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Garden Sorrel (Rumex acetosa) – Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Gladiolus (Gladiolus spp) – Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.

Hibiscus (Hibiscus rosa-sinensis) – Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

Hollyhock (Alcea rosea) – Very bland tasting flavor.

Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous – Do not eat them!

Impatiens (Impatiens wallerana) – The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.

Johnny-Jump-Ups (Viola tricolor) – Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilla spp.) – Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.

Nasturtiums (Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet,spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pansy (Viola X wittrockiana) – Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Peony (Paeonia lactiflora) – In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Phlox, Perrennial Phlox (Phlox paniculata) – It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.

Pineapple Guave (Feijoa sellowians) – The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) – Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Queen Anne’s Lace (Daucus carota) – Also known as Wild Carrot and Bishop’s Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne’s Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

Roses (Rosa rugosa or R. gallica officinalis) – Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.

Scented Geraniums (Pelargonium species) – The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Snap Dragon (Antirrhinum majus) – Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.

Sunflower (Helianthus annus) – The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

Sweet Woodruff (Galium odoratum) – Also known as Wild Baby’s Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts

Tulip Petals (Tulipa) – Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower.

Violets (Viola species) – Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Heart-shaped leaves are edible, and tasty when cooked like spinach.

Yucca Petals (Yucca species) – The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). In the spring, they can be used in salads and as a garnish.

Fruit Flowers:

Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the petals, not the pistils or stamen.

Apple Blossoms (Malus species) – Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.

Banana Blossoms (Musa paradisiaca) – Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn’t bitter. Most of the Southeast Asian varieties are not bitter.

Citrus Blossoms (orange, lemon, lime, grapefruit, kumquat) – Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages.Citrus flavor and lemony.

Elderberry Blossoms (Sambucus spp) – The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.

Herb Flowers:

Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.

Alliums (leeks, chives, garlic, garlic chives) – Known as the “Flowering Onions.” There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of theplants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Chive Blossoms (Allium schoenoprasum) – Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

Garlic Blossoms (Allium sativum) – The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.

Angelica (Angelica archangelica) – Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.

Anise Hyssop (Agastache foeniculum) -Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.

Basil (Ocimum basilicum) – Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color thatgives any dish a fresh, festive look.

Bee Balm (Monarda didyma) – Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl GrayTea and can be used as a substitute.

Borage (Borago officinalis) – Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Burnet (Sanquisorba minor) – The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

Chervil (Anthriscus cerefolium) – Chervil flowers are delicate white flowers with an anise flavor. Chervil’s flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads. Chicory (Cichorium intybus) – Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled.

Cilantro/Coriander (Coriander sativum) – Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Fennel (Foeniculum vulgare) – It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.

Ginger (Zingiber officinale) – The white variety of ginger is very fragrant and has a gingery taste on the tongue. Petals may be eaten raw or you can cook the tender young shoots.

Jasmine (jasmine officinale) – The flowers are intensely fragrant and are traditionally used for scenting tea. True Jasmine has oval, shiny leaves and tubular, waxy-white flowers. NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpet flower, gelsemium, and woodbine.

Lavender (Lavandula angustifolia) – Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.

Lemon Verbena (Aloysia triphylla) – Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans.

Marjoram (Origanum majorana) – Flowers are a milder version of plant’s leaf. Use as you would the herb.

Mint (Mentha spp) – The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Oregano (Origanum vulgare) – Milder version of plant’s leaf. Use as you would the herb.

Rosemary – Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings.

Safflower (Carthamus tinctorius) – The dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage (Salvia officinalis) – The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory (Satureja hortensis) – The flavor of the flowers is somewhat hot and peppery and similar to thyme.

Thyme (Thymus spp.) – Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.

Vegetable Flowers:

Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers and asparagus.

Arugula (Eruca vesicaria) – Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.

Artichoke (Cynara scolymus) – The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.

Broccoli Florets (Brassica oleracea) – The top portion of broccoli is actually flower buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

Corn Shoots (Zea mays) – Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavor, which could be used as a garnish for a corn chowder. The whole baby corn in husk may also be eaten, silk and all.

Mustard (Brassica species) – Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches

Okra (Abelmoschus esculentus) – Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.

Pac Choy (Brassica chinensis) – A sister of the Broccoli plant.

Pea Blossoms (Pisum species) – Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous – do not eat.

Radish Flowers (Raphanus sativus) – Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sauted or in salads.

Scarlet Runner Beans (Phaseolus vulgaris) – Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads. Bean pods toughen as they age, so makeuse of young pods as well as flowers.

Squash Blossoms (Curcubita pepo) – Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.

IMPORTANT – Some dos and don’ts!

Following are some simple guidelines to keep in mind before you eat any type of flower: DO’S:

Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

If pesticides are necessary, use only those products labeled for use on edible crops. No flowers is safe to eat unless it was grown organically.

Wash all flowers thoroughly before you eat them.

Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.

Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum.

Eat only the flower petals for most flowers except pansies violas, and Johnny-jump-ups (in which they add flavor).

If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.

DON’TS:

Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.

Just because flowers are served with food served at a restaurant does not mean they are edible. Know your edible flowers – as some chefs do not. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

Picking Edible Flowers:

Pick your flowers in the morning when their water content is at its highest. Following information from the book, Edible Flowers – From Garden To Palate, by Cathy Wilkinson Barash:

Remove the stamens and styles from the flowers before eating. The pollen can detract from the flavor of the flower. In addition, the pollen may cause an allergic reaction in some individuals. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies.

Only the petals of some flowers such as rose, calendula, tulip, chrysanthemum, yucca, and lavender are edible. When using just the petals, separate them from the rest of the flower just prior to use to keep wilting to a minimum. Others, including Johnny-jump-up, violet, runner bean, honeysuckle, and clover can be eaten in their entirety.

Roses, dianthus, English daisies, marigolds and chrysanthemums have a bitter white portion at the base of the petal where it was attached to the flower. Cut off the bitter part off the petal before using.

Cleaning Edible Flowers:

Shake each flower to dislodge insects hidden in the petal folds.

After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water. Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.

Preserving Edible Flowers:

To preserve flowers, put them on moist paper and place together in a hermetically-sealed container or in plastic wrapping. This way, certain species can be preserved in the refrigerator for some 10 days.

If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don’t leave too long or else they will lose some of their flavor. You can also store the whole flower in a glass of water in the refrigerator overnight.

Source - What's Cooking America

from https://www.fabulousflowers.co.za/blogs/blog/edible-flowers-chart by https://www.fabulousflowers.co.za

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christinaepilzauthor-blog · 7 years

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Gertrude Jekyll and the Old Rose

Tessa Arlen is my guest today to celebrate the release of her latest Lady Montfort historical mystery, A Death by Any Other Name. Today, she transports us to an idyllic English garden, just like the ones we will spend time in when reading Tessa's novels.

Welcome, Tessa!

~ Samantha

Guest Post by Tessa Arlen

I grew up in England where the natives have a deep reverence for their gardens. My mother and both my grandmothers were dedicated gardeners and when I moved with my family to the rainy American Northwest twenty five years ago it seemed it was my destiny to take advantage of this wonderfully temperate climate to create a garden. And a very English cottage garden it is too!

Creating a garden is like a visual form of writing a novel in that you dream up an idea and set about putting it into tangible form. You plan a garden design (plot) and populate it with a variety of colorful and interesting characters. Weeding, pruning, and transplanting are very like editing a novel. My passion for gardening has crept into my historical mystery series featuring amateur sleuths Clementine Talbot the Countess of Montfort and her housekeeper, Mrs. Jackson, in the England of the early 1900s. So it is not surprising that if I am a keen gardener then my main character, Lady Montfort, is too!

'Serious interests' filled the empty hours of the leisured classes in the early 20th century, and in Clementine and Jackson's latest adventure together they become involved with an eccentric group of very gossipy amateur rosarians. So I thought it would be fun to introduce Gertrude Jekyll, the real-life garden designer, to judge a rose competition at the Hyde Rose Society. It is rather cheeky of me to put Miss Jekyll on the spot as in reality I don't think she would be caught dead judging a rose competition –especially of hybrid roses.

Miss Jekyll designed some of the most beautiful gardens in England, Europe and America. She bred a number of herbaceous specimens that we grow in our gardens today, and she was also a writer, and talented water colorist –most notably of her beautiful gardens at Munstead Wood in Surrey. But she was chiefly known as a garden architect and her designs still influence garden landscapes across the world today.

So what's so wrong with hybrid roses you might ask that Gertrude Jekyll's name should not be linked to them even in a piece of light-hearted fiction? Nothing at all –these are the roses you buy in your local supermarket and florist. They come in an acceptable red, pink, white or yellow, their stems are long, straight, and thornless. Sadly they have no scent whatsoever, but they are uniformly identical, affordable and long lived, cultivated in rows by the mile for mass consumption.

Imagine you are walking in a beautiful garden on a warm summer evening, there is a delicious scent in the air reminiscent of jasmine, honeysuckle or is it sweet-peas? You round a yew hedge and there in the fading light of a summer evening is a garden of roses.

Their colors are subtle: pure reds, carmine and blush pink; pale golds and deep yellows, and the purest white. Their petals are layered and delicate. Some look like great double peonies; others are simple saucers surrounding yellow tasseled stamens. Many of them date back to the time of the Roman Empire when they were revered for their beauty and fragrance and still live on today in other strains and varieties. These are the old roses of poetry and love songs: Alba, Bourbon, China, Damask, Gallica, Moss, and Noisette. Just the names alone are wonderfully romantic. Here are some of my favorite varieties.

Alba Roses are tree roses that often reach six feet in height from a family that date back to the Middle Ages. Flowers are usually pink, blush and white and are set off by their gray-green foliage, creating a delicate beauty that is unequaled. Here is Rosa: (below) a delicate pink and white rose with a delicious fragrance reminiscent of ripe apples.

Bourbon Roses have a unique heritage. The French developed this rose to be a perfect blend of strength and beauty, with stout branches and magnificent clusters of translucent blooms, ranging in color from deep red to delicate pink and a truly pure white, this is a stately rose with noble elegance. Here is Louise Odier (below), one of the most beautiful of the great Bourbon roses with an exquisitely rich lavender-like perfume.

China Roses were developed before the 10th century and are by far the most exotic of the old roses. Their silky flowers are in rich hues of red, pink and yellow. Here is one of the most beautiful of China roses: Old Blush (below) a historically important rose because it is the ancestor of many of our modern day roses, I love it because of its sweet pea fragrance.

Damask Roses have graced the world since ancient times and gave birth to thousands of new varieties while maintaining their own unique heritage. Damask blooms are held on open airy branches and are almost always clear pink in color. World renowned for its fine fragrance it is often grown for perfume production. Here is Celsiana (below) an outstanding rose with magnificent perfume. I love the tassel of stamens in its center.

Gallicas are the oldest of the garden roses, and date back to the ancient Greeks and Romans. Later, they were bred by the Dutch and French, as many of the names indicate. Gallicas are fine varieties with great color range for old roses. They offer shades of pink, reds, purples and even crimson-red with stripes. They are heavy bloomers and are very fragrant. Here is Rosa Mundi: 'Fair Rosamund' (below) named after the mistress of King Henry II one of the most famous of all old garden roses.

And here are the roses of Victorian England! Moss Roses are actually Centifolia Roses and Damasks that have developed a distinctive fragrant moss-like growth on the sepals, adding elegance to the flowers. They come in almost all colors and some varieties are repeat blooming. Here is Alfred de Dalmas a ballerina of a rose with semi-double blooms and the most delightful jasmine-like fragrance!

Noisette Roses can be grown as climbers –they flower in abundance and have a delicate spicy fragrance. Colors range from white, crimson, and purple. In the opening chapter of A Death By Any Other Name, Clementine is sitting under a bower of white Madame Alfred Carriere roses, one of the most fragrant of the Noisettes.

Miss Jekyll only used old garden roses in her designs and in her own garden, so now you see why it is rather unfair of me to have put her in the position of judging roses that were becoming very fashionable in English gardens, simply because they bloomed all year and in a range of exciting new colors, or as Gertrude Jekyll cautions the Hyde rosarians "Colors never seen before in nature!"

Connect with the Author

Tessa Arlen is the author of the Lady Montfort historical mystery series set in England in the early 1900s. Her latest book in the series A Death by Any Other Name was released March 14, 2017.

You can find out more about Tessa's books and her blog Redoubtable Edwardians on her website: http://www.tessaarlen.com/

Source: Samantha Wilcoxson

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