Rosa centifolia

Rosa centifolia

The Provence Rose (Rosa × centifolia L.) is a shrub species belonging to the Rosaceae family.

Systematics –
From a systematic point of view it belongs to:
Eukaryota Domain,
Kingdom Plantae,
Magnoliophyta Division,
Magnoliopsida class,
Rosales Order,
Rosaceae family,
Genus Rosa,
R. centifolia species.
The terms are synonymous:
– Burgundian rose Ehrh .;
– Rosa burgundiaca Pers .;
– Burgundian rose Rössig;
– Rosa burgundica Steud .;
– Rosa centifolia var. centifolia L .;
– Rosa centifolia var. cristata Prev .;
– Rosa centifolia var. parvifolia (Ehrh.) Rehder;
– Rosa gallica var. centifolia (L.) Sm., 1815;
– Rosa gallica var. centifolia Regel;
– Rosa × burgundica Ehrh .;
– Rosa × centifolia var. semi-duplex (Andrews) P.V. Heath;
– Rosa × dijoniensis Rössig;
– Rosa × muscosa Mill .;
– Rosa × parvifolia Ehrh .;
– Rosa × pulchella Willd ..

Etymology –
The term Rosa comes from rósa rosa (in Greek ῥόδον rhódon): the queen of flowers.
The specific centifolia epithet comes from centum cento and folium leaf: with a hundred leaves or, as in this case, petals.

Geographic Distribution and Habitat –
Rosa × centifolia is a garden hybrid of uncertain origin while its natural habitat has not been found in conditions of spontaneous or naturalized growth.

Description –
The Rosa × centifoglia is a very thorny deciduous shrub, characterized by a loose habit that can grow up to 2 meters in height. The plant produces some suckers
On the thin branches there are many thin thorns.
The leaves are bristly and green in color.
The flowers have bright pink petals, are round in shape that open like a cup and are very fragrant. The sepals with a bristly and particularly fragrant surface.
The flowers tend to recline due to their weight giving the plant a very distinctive appearance.
The rosehip of the rose, also called fruit, is actually a false fruit, since it derives from the enlargement of the receptacle of the flower instead of the ovary. The real fruits of the rose are the achenes, contained within the rosehip.
There is a layer of hair around the seeds just below the fruit pulp. These hairs can cause irritation to the mouth and digestive tract if ingested.

Cultivation –
Provence Rose is a hybrid grown for its high-class and expensive essential oil and also as an ornamental plant. The plant is also used for food and medicinal use.
Rosa centifolia is a moderately cold-hardy plant, being able to tolerate temperatures down to around -20 ° C when dormant.
Like most Rose species it requires a sunny location and prefers a soil pH close to neutrality and good drainage.
The propagation of this plant, being a hybrid, does not occur by seed but by cuttings.
Cuttings of mature wood of the year can be prepared, in the period of early autumn, with a length of about 20 – 25 cm, to be planted in a sheltered position outdoors or in an unheated greenhouse.
Cuttings can take 12 months to root and sprout but normally a high percentage of them produce a new seedling.
It can also be propagated by division of suckers in the season in which the plant is in a state of dormancy.
These are to be planted directly in the final positions.

Customs and Traditions –
The Provence Rose had particular fortune in England during the Victorian age. Today it is often grown for its essential oil in southern France and Morocco and is closely related to Rosa damascena and Rosa gallica.
As well as for ornamental purposes and for the production of essential oil, this plant can be used both for food and medicine.
For food use you can eat the fruits (false fruits), both raw and cooked.
The fruit, which is red, globular to ellipsoid, has a fleshy pulp and is more edible after it has been softened and sweetened by frost. There is only a thin layer of flesh surrounding the many seeds.
You need to be careful when eating this fruit for the above.
Rose seed is generally a good source of Vitamin E, it can be ground into a powder and mixed with flour or added to other foods as a supplement.
Make sure you remove the hairs from the seeds.
The flowers are used to flavor and perfume tea, wine, vinegar and honey.
The petals are preserved in sugar and eaten as a delicacy; they are also used to make jams and can be added to fruit pies as a condiment.
The tops can be marinated in white vinegar and sugar, or ground with sugar, to make a jam.
Dry young flowers are a source of rosebuds. This species is a major source of trade for red rosebuds and pink rosebuds. These are used as a flavoring, even in the Moroccan ras-el-hanout spice blend.
As a medicinal use, the leaves are used but also the roots which are astringent.
The petals are slightly laxative; from these a syrup is obtained which is used to treat childhood diseases and constipation in infants.
As with other rosaceae, the fruit of this plant is a rich source of vitamins and minerals, in particular vitamins A, C and E, flavonoids and other bioactive compounds. It is also a good source of essential fatty acids, which is quite unusual for a fruit. Rose fruits are being studied as a food able to reduce the incidence of cancer and also as a means to stop or reverse the growth of tumors.
The essential oil obtained from the flowers is used in aromatherapy.
This plant can be used in agroforestry uses.
Rose species generally grow well with plants of the genus allium, parsley, lupins and others.
Garlic planted nearby can help protect the plant from disease and insect predation.
Roses, on the other hand, grow poorly with boxwood.
Among other uses, it should be remembered that various parts of the plant are used as ingredients in commercial cosmetic preparations.
Flowers and their essential oils are used as abrasives, astringents, masking agents, skin softeners and tonics.
The stems are used as emollients and skin softeners.
From the flowers a high quality essential oil is obtained, used in perfumery.
The dried petals are also used in potpourri.

Preparation Method –
Rosa × centifolia is a plant from which various preparations and uses can be obtained.
The fruits are eaten both raw and cooked.
The seed can be ground into a powder and mixed with flour or added to other foods as a supplement. However, make sure you remove the hairs from the seeds.
The flowers are used to flavor and perfume tea, wine, vinegar and honey.
The petals are preserved in sugar and eaten as a delicacy; they are also used to make jams and can be added to fruit pies as a condiment.
The tops can be marinated in white vinegar and sugar, or ground with sugar, to make a jam.
Dry young flowers are a source of rosebuds. These are used as a flavoring, even in the Moroccan ras-el-hanout spice blend.
The petals are slightly laxative; from these a syrup is obtained which is used to treat childhood diseases and constipation in infants.
The stems are used as emollients and skin softeners.
From the flowers a high quality essential oil is obtained, used in perfumery.
The dried petals are also used in potpourri.

Guido Bissanti

Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– Useful Tropical Plants Database.
– Conti F., Abbate G., Alessandrini A., Blasi C. (ed.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.
– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.
– Treben M., 2000. Health from the Lord’s Pharmacy, Advice and experiences with medicinal herbs, Ennsthaler Editore.

Warning: Pharmaceutical applications and alimurgical uses are indicated for informational purposes only, they do not represent in any way a medical prescription; therefore no responsibility is taken for their use for curative, aesthetic or food purposes.