Edible Roses

Description of some roses cultivars suitable for food purposes. The description is based on personal taste, but since few days is available on the subject this can help other researchers.

Most of them have been chosen with the help of radiesthesia to be good for health too.

Comments with other roses for food are welcome.

Frances Dubreuil : fine texture, delicate taste and strong fragrance, small flowers and petals. Gets burnt a little bit by the sum.

Marcel Pagnol: strong and sweet fragrance, aromatic taste but woody texture

Princes Alexandra of Kent: fine texture, delicate taste and fragrance, big flowers and petals

Duftwolke (Fragrant Cloud): Good texture, strong smell, but no so pleasent taste. Maybe good when mixed with other roses or cooked.

Mr Lincoln: under evaluation

Acapella: good edible, fine texture and smell

Crimson glory: under evaluation

Theo Clevers ™: under evaluation

Renée van Wegberg ™: good texture, but the taste is slightly under expectation.

Eveline Wild ™: good texture, medium smell, sweet taste.

Marie van Houtte: fine texture, delicate taste but almost no fragrance

Général Schablikine:  fine texture, delicate taste but almost no fragrance