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The rose hip or rosehip, also called rose haw and rose hep, is the accessory fruit of the various species of rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Rose hips begin to form after pollination of flowers in spring or early summer, and ripen in late summer through autumn.
Rosa 'Olympiad', (aka MACauck ), is a hybrid tea rose cultivar, developed by Sam McGredy IV, and introduced into New Zealand by McGredy Roses International in 1974. The cultivar was named an All-America Rose Selections winner in 1984, and the recipient of the Portland Gold Medal in 1995.
Seed mosaic images are created by fixing vegetable matter, especially seeds, to a background. Coleen Sheehy, [ 5 ] in Seed Queen quotes a classic text on the subject: Decorating with Seed mosaics, Chipped Glass and Plant materials (first pub.1960) by Elenor Van Rennslaer [ 6 ] "...mosaics are tiles, glass, or stones set in mortar.
The young vegetative plant parts, flower buds and flowers are brewed and eaten as a kitchen herb, for example, as a soup. From the rosehips, a thin fleshy layer that surrounds the seeds is eaten raw or cooked. The seed hair must be removed; It has to be handled very carefully. The seed hairs must not get into the mouth and throat.
Rose hip essential oil is composed mainly of alcohols, monoterpenes and sesquiterpenes. [27] The fruit is used to make syrup, tea, and preserves (jam and marmalade), and is used in the making of pies, stews, and wine. The flowers can be made into a syrup, eaten in salads, candied, or preserved in vinegar, honey or brandy. [28]
Rosa nutkana, the Nootka rose, [3] bristly rose, or wild rose is a 0.6–3.0-metre-tall (2–10-foot) perennial shrub in the rose family . [4] [5] [6] The species name nootka comes from the Nootka Sound of Vancouver Island, where the plant was first described. [7] This plant is native to Western North America. [6]
To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.
The elegantly tapered buds open into high-centered blossoms with a diameter of about 11–13 cm (4.5–5 in) and can have up to 45–50 petals (which is a high number for a hybrid tea rose) with a rich, deep, velvety red color. The cultivar flushes in a chronological blooming pattern throughout its local season, starting in late spring until fall.
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