Everything's Coming up Roses

It is an absolutely gorgeous spring day here in the hill country. Our rose bushes have burst into full bloom over the past few days. According to folklore, the rose hails from ancient Persia and has even been discovered in Egyptian tombs. In the fifth century BC in China, oils were extracted from roses for use by royalty. And, of course, there are the immortal words of Shakespeare, "a rose by any other name would smell as sweet." To me, the most interesting folklore about the rose comes from the Cherokee. During their long, grueling march down the Trail of Tears, roses sprang up on their path as they walked and gave them comfort.
Here in the Texas hill country, roses are a delicacy for the deer that roam our property. We've learned to plant them in places where the deer can't get to them. Our fenced vegetable garden is a perfect place. We planted them close to the grapevines and they make a stunning display. Roses and grapes are susceptible to many of the same fungi. The roses will generally contract a fungus before the grapes do, and they serve as an indicator of the health of the grapevines. For fungal problems such as black spot, pour a cup of organic or nursery-grade corn meal around the base of the plant. This usually takes care of the fungus and prevents it from infecting the grapes. You can also make a tea by soaking a cup of cornmeal in a gallon water. Let it sit overnight, strain, and spray on the leaves of the infected plants.

Rose petals are edible and delicious. I make rose petal jelly every spring. It's wonderful as a glaze between layers of chocolate cake. It's also delicious as a marinade for grilled pork tenderloin or as an ingredient in a champagne or prosecco cocktail. Click here for the recipes.

Take time to smell the roses!