Understood, Kim.
But if it were up to me, I’d choose “forever change an industry for the better” over “make a sh*tload of money” every time.
By the same token, I’d choose “eradicate RMV viruses from all grafted roses produced from this moment on” over maximizing profit by creating a half-baked novelty.
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That sounds very much like the Apple v. Windows debate! LOL! I do know the feeling. I used to suggest the better plant to customers only to have them almost always go for the over fed, “pushed” “cull” of a plant with the damned flower. We seen to always go for the “pretty face” and ignore substance.
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I also know that literature is only theoretical knowledge, and more practical results need to be tried by yourself. Of course, the genes of roses are very complex, as they have been hybridized for decades and have a history of hundreds of years. The impression that Kordes roses give me is that they are like skyrockets and lazy flowers (such as Sunny Sky)
As for Rainbow Knock Out, I haven’t tried much yet. It’s the most disease-resistant rose I have here, and I think it has great potential. I will continue to use it to hybrid roses, hoping to have many disease-resistant offspring
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Thank you for your suggestion. May I ask if spicy roses are suitable for hybridization? This scent seems to be heritable. Will it produce an unpleasant odor when mixed with other scented roses? Spicy scented roses such as Flower Carpet Amber, Comtesse du Barry, Alfred Sisley
Comtesse du Barry is my favorite yellow rose. It has many flowers, no thorns, strong disease resistance, short stature, and abundant flowers. The disadvantage may be that yellow color fades easily, which is also normal. Many yellow roses are prone to fading, and the fragrance is not very pleasant, it is a spicy aroma. There are very few excellent white and yellow roses, and I have decided to use them as an important parent for yellow roses. However, I am concerned that using them will cause the fragrance of future generations to be unpleasant, and whether their fusion with other fragrances will still be unpleasant.
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Scent is a complex thing, but I suspect that most fragrance components found in roses could blend successfully with others in at least certain combinations and proportions. However, I’m not entirely sure what you mean by “spicy,” since that is a pretty broad term and I haven’t smelled the roses that you mention, and descriptions of those varieties by others online don’t help much. Could you think of any other descriptive words or name any other scents that might help us understand better? At least one breeder has stated on HelpMeFind that Flower Carpet Amber did not produce very good seedlings. I am still waiting for my young Alfred Sisley to flower, but the plant itself has not been as healthy for me so far as reported by others, and I’m hoping (but not necessarily expecting) that will improve. I haven’t grown Comtesse du Barry/Golden Border, but some people writing on HelpMeFind report that it lacks fragrance.
A really good, healthy, and fragrant yellow rose (at least for my region/climate) is still an elusive goal as far as I can tell. It’s something that can and certainly will be achieved eventually. Colorfastness would be wonderful, but fading isn’t the end of the world as long as it isn’t too unattractive, assuming that there is a good fragrance and plant health at the same time.
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Probably not, it’s a bit of a dud for health here (east coast australia) which seems to have a lot of overlap with eastern USA (often what’s BS prone there is here too). Good news is it it survives through it, makes a lot of seed, stripes and colour pass on pretty easily and some of the seedlings have better health.
Spicy, so far as I can determine, is kind of that “bitter” note similar to what you get with freesia’s and oriental liliums…also tumeric. It’s generally not as thick/intense as those examples and the sweet notes are different for all of them (as they often are among different “spicy” roses too), but there’s always that bitterness to them.
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Thanks, that’s helpful–so then maybe it’s the acrid scent that R. multiflora produces from its stamens, along with some of the hybrid musks and the like? That would be the closest thing to turmeric that I can think of in roses. There are many people who think that species smells wonderful, but I am not one of them (although I actually find the hint of acridity in freesias to be excellent). I haven’t noticed that acrid/musty note overwhelming the scent of the petals in more highly scented roses; it tends to dominate only in lightly scented ones, and with more petals and/or fewer stamens, I usually don’t detect it much if at all. The double-flowered form of R. multiflora smells entirely different from the single to me. Similarly, the fully double R. moschata lacks the typical “musk” scent produced in the stamens, which is closer to what I would consider “spice” in the sense of “pumpkin spice” (with apologies in advance for any unwelcome mental associations.)
Shame about Alfred Sisley–but it’s promising to hear that its seedlings can be healthier!
Stefan
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