ROSA Rose

Rose Family

Shrub to vine, often thicket-forming, generally prickly.
Leaf: generally odd-pinnately compound; stipules generally attached to petiole, generally gland-margined.
Inflorescence: generally ± cyme or flowers 1; pedicel bractlets 0.
Flower: hypanthium urn-shaped, bractlets 0; sepals often with long expanded tip; petals generally 5 (except cultivated), generally pink in California (white to red or yellow); stamens generally > 20; pistils generally many, ovaries superior, styles attached at tip, generally hairy.
Fruit: bony achenes generally enclosed in fleshy, generally ± red hypanthium (hip).
100+ species: generally northern temperate. (Latin: ancient name) [Ertter & Lewis 2008 Madroño 55:170–177] Species hybridize freely; other non-natives established locally. FNANM treatment by Lewis & Ertter uses both subspecies and varieties, the latter mostly reserved for localized variants within a subsp.
Unabridged references: [Lewis & Ertter 2007 Novon 17:342–353]
^[Jepson2012]

Local Species;

1. Rosa acicularis- Prickly rose ^{[E-flora][TSFTK]}
   • ssp. sayi
2. Rosa canina - Dog rose ^{[E-flora][TSFTK]}
3. Rosa eglanteria- Sweetbrier ^[E-flora]
4. Rosa gymnocarpa- Baldhip rose ^{[E-flora][PCBC][TSFTK]}
5. Rosa multiflora- Rambler rose ^[E-flora]
6. Rosa nutkana - Nootka rose
   • var. nutkana - Nootka rose ^{[E-flora][PCBC][TSFTK]}
7. Rosa pisocarpa- Clustered wild rose ^{[E-flora][PCBC][TSFTK]}
8. Rosa rugosa- Rugosa rose ^[E-flora]

KEY TO ROSA
1. Stipules deeply fringed or comb-like; inflorescence multiflowered..........R. multiflora
1. Stipules entire to coarsely toothed; inflorescence single to several-flowered.
1a. Prickles strongly curved, stout; calyx-lobes often with conspicuous lateral segments and usually reflexed after flowering.
2. Lower surface of leaflets stalked-glandular..............R. eglanteria
2. Lower surface of leaves not stalked-glandular (sometimes a few glands along leaf axis or midrib of leaflets)..................R. canina
1a. Prickles not or slightly curved, often slender; calyx-lobes usually without lateral segments, usually ascending or erect after flowering.
3. Calyx-lobes deciduous in fruit, 12 mm long or less; petals 15 mm long or less...............R. gymnocarpa
3. Calyx-lobes persistent in fruit, greater than 12 mm long; petals greater than 15 mm long.
4. Stems with well-defined infrastipular prickles (pair of prickles at or just below each node) or nearly unarmed.
5. Calyx-lobes usually glandular-bristly; leaflets finely toothed; plants from west of the Coast-Cascade Mountains............R. pisocarpa
5. Calyx-lobes usually not glandular-bristly; leaflets coarsely toothed.
6. Flowers small and clustered; calyx-lobes mostly 1-2 cm long and 2-3.5 mm wide at base; petals 1.2-2.5 cm long................R. woodsii
6. Flowers large and usually solitary; calyx-lobes mostly 1.5-4 cm long and 3-6 mm wide at base; petals 2.5-4 cm long.....................R. nutkana
4. Stems more or less bristly with slender prickles; infrastipular prickles, if any, like the others.
7. Flowers mostly solitary, usually on lateral branchlets of current season; leaflets usually 5 to 7 (9); petals more than 2 cm long..................R. acicularis
7. Flowers commonly clustered at ends of main shoots of current season as well as on lateral branchlets; leaflets (7) 9-11; petals less than 2.5 cm long..............R. arkansana
^[E-flora]

Ecological Indicator Information

• R. gymnocarpa; A shade-tolerant/intolerant, submontane to subalpine, Western North American deciduous shrub distributed equally in the Pacific and Cordilleran regions. Occurs on very dry to moderately dry, nutrient-medium soils within boreal, temperate, and mesothermal climates; its occurrence decreases with increasing precipitation, latitude, and elevation. Common in open-canopy forests on water-shedding sites; persists on cutover areas. Usually associated with Gaultheria shallon, Kindbergia oregana, and Mahonia nervosa. Characteristic of moisture-deficient sites.
  
• R.acicularis; A shade-intolerant, montane to subalpine, circumpolar deciduous shrub [transcontinental in North America (rare in the Pacific region)]. Occurs in continental boreal and cool temperate climates on moderately dry to fresh, nitrogen-medium soils. Common in open­canopy forests on water-shedding and water­ receiving sites in the eastern coas t-interior ecotone. Characteristic of continental forests. [IPBC]^[E-flora]

• R.acicularis; Dry to moist open forests, thickets, open rocky or grassy slopes, river terraces, streambanks and clearings in the lowland to subalpine zones; common throughout BC, east of the Coast-Cascade Mountains; circumboreal, N to AK, E to PQ and S to NY, MN, CO and NM; Eurasia. [E-flora]
• R.multiflora; Mesic slopes in the lowland zone; rare in SW BC, known only from Sapperton Island; introduced from E Asia. [E-flora]
• R. canina; Mesic to dry roadsides, open fields and abandoned homesteads in the lowland and steppe zones; rare in SW and SC BC; introduced from Eurasia. [E-flora]
  
• R.eglanteria; Mesic to dry roadsides and waste places in the lowland and steppe zones; infrequent in SW and SC BC; introduced from Eurasia. [E-flora]
• R.pisocarpa; Moist to wet thickets, streambanks and swamps in the lowland and montane zones; frequent in SW BC; S to N CA. [E-flora]
• R.rugosa; Rugosa rose, or Japanese rose, is an introduced ornamental species native to coastal regions of eastern Asia (northeastern China, Japan, Korea and southeastern Siberia). It is invasive and naturalized in many European countries where it grows on sandy/gravelly beaches and dune grassland communities Weidema (2006). In North America, it is reported from several north/ northeastern US states (CT, DE, IL, MA, MD, ME, MI, MN, MO, NH, NJ, NY, OH, PA, RI, VA, VT, WI, WV) as well as Alaska and Washington; it is also reported from Canada (NB, NF, NS, ON, PE, QC and British Columbia) (USDA 2010). In British Columbia, it has been collected from two locations: Vancouver (UBC area) and Martin's Island, where it was collected in 1987. However, it is widely grown in gardens. [E-flora]

Species Mentioned

• Rosa sp. [FFWE][Nyerges]
• R. acuicularis, R. nutkana, R. woodsii, R. rubiginosa, R. gymnocarpa. [Schofield]
• Rosa spp; Any species of rose produces edible products. [Harrington]
  

Hazards

• Hairs: Though this hairy covering was once used medicinally to rid the system of roundworms, it is said to be responsible for an "itchy bottom" condition when too much is consumed. I recommend straining rose hip tea with a fine filter when seeds are left intact. [Schofield]
  
• R.acicularis, R. pisocarpa, R. nutkana, R. gymnocarpa; There is a layer of hairs around the seeds just beneath the flesh of the fruit. These hairs can cause irritation to the mouth and digestive tract if ingested.[PFAF]
  
• R.acicularis; The wild rose hips are eaten raw in the late fall and early spring, but the plant has no other use. The children are cautioned not to eat too many, for to do so is said to result in a severe stomach ache.[Oswalt Eskimo]

Edible Uses

• Berries
• Rosa acicularis, R. canina, Rosa rugosa and related spp. (wild rose, hips); Roseaceae—deciduous shrubs of temperate regions, open woods and moist areas, W N America, with other species circumboreal, in N America, Eurasia; hips cooked into sauce, syrup, or used to make beverage tea; must be strained to remove irritating hairs from seeds; widely used as food and famine food.[ETWP]
• Nutrition: Best in early fall after the first frosts, but are available throughout winter. High in vitamins A, B, C, E, K, and minerals calcium, iron, silica, and phosphorus. With repeated freezing they become quite soft, but their vitamin content remains substantial. Can be dried as a tea.[Schofield]
  
• Deseeding: To deseed hips, slice them in half and scoop out the seedy-hairy interior. You can pinch the flesh and skin from the whole fresh hip; then dry these seed-free flakes and cook them in hot cereals. [Schofield]
  
• Other Uses: "Other uses for hips include drying them as a raisin substitute, making rose hip punch, brewing rose hip wine, stewing hips for soup, simmering them with rhubarb for pudding, and candying hips for fruit cakes." [Schofield] Rose hips can be dried and kept for long periods. [Harrington] Even the green fruits, when peeled and cooked, have been utilized as food. [Harrington]
  Misc: The bony, seedlike structures in the center are more or less hairy and these hairs are rather a nuisance. We have found a good deal of variation in the flavor of rose hips collected at different places and at different elevations. When you locate a desirable fruit-producing area, it is wise to remember it and go back to it the next year. [Harrington]
  Various parts of the rose plant are used in many ways by people all over the world, but the fleshy fruits are the most widely utilized. Rosa rugosa hips are rather fleshy and are used as food in Japan, particularly by children. Rose fruits are listed as high in vitamins A and C, particularly the latter, and are noted for their antiscorbutic effects. [Harrington]
  Hips are usually eaten only after the top and bottom have been cut off, the fruit split, and the fibrous seeds scraped out. The flavor has that delightful tart snap of wild mountain pippin apples, which many people prefer to the blandness of so many commercial apples. The texture is similar to a fibrous apple. [Nyerges]
  
• Historical: In World War II they were collected in quantity in Europe, particularly in England and the Scandinavian countries. Hill (122) mentioned that in 1943 about five hundred tons of rose hips were collected in Great Britain and made into a syrup called National Rose Hip Syrup. We have recently purchased rose-hip powder in a local grocery store. It had been processed and packaged in Sweden and exported to this country to be used for flavoring and for soups, according to the label. Pills made from the fruits have been offered for sale as a source of vitamin C. [Harrington]
  
• Syrup
• " Snip the bud ends from a freshly gathered batch. Then cover the fruit with water and boil rapidly until soft. Strain off the juice. Return the pulp to the kettle, add enough water to cover, and make a second extraction. For every 2 cups juice, add 1 cup sugar. Boil until thick. Pour into sterilized bottles." ^[FFWE] Here's an extra hint. Don't throwaway the pulp. Press it through a sieve to remove seeds and skins. Add one half as much sugar as pulp. Put in clove, cinnamon, and any other spices or flavoring agents to taste. Heat covered until the sugar is dissolved. Then uncover and cook slowly until thick, stirring to prevent sticking. Pack in sterilized jars and seal. Voila! Fruit butter. ^[FFWE]
• Apple-hip jam is another good combination; if sour fruit is cooked with the pulp, you won't need added pectin. If you should ever have a jar that just won't set up, it makes fine syrup. [Schofield]
  
• Rose Hip Puree
  "Grind 4 cups of rose hips. Add 2 cups of water and boil 20 minutes in a covered, enameled saucepan. Then rub through a sieve. This can be bottled in small glass containers and heated for 20 minutes in boiling water. Angier suggested using it to flavor soups or mixed with tapioca pudding. We have used the puree with stewed meats, with vegetables such as Zucchini squash, green beans, and in soups, adding it just before serving so as not to cook out the vitamins. We did not care for it alone but found it quite acceptable as a flavor." [Harrington]
  
• Harvesting: But even after frost or later in the winter when they are shriveled and dry, rose hips are still worth picking. ^[FFWE]
  
• Flowers
• Earlier in the season, the petals themselves, varying in flavor like different species of apples, are delicious if you discard the bitterish green or white bases. Dark red roses are strong-tasting, the flavors becoming more delicate as colors become subdued through the light pinks. ^[FFWE]
  "Plucked when the flower bud is in the process of opening, their sweet, perfumed flavor and somewhat dry texture provide a colourful, tasty addition to a green salad. Petals can be placed in the bottom of baking pans, waffle irons, and pancake griddles before pouring the batter. Minced, the petals add their subtle flavor to pancake batter, puddings, and muffins. Chopped petals can be mixed with marjoram into an omelet. Wines are rendered visually elegant when served with a rose petal in the glass." "To capture the full flavor, the petals are best gathered in the morning before the sun shines on them. Snip off the white base of each petal to avoid its bitterness (these are then called prepared petals)." [Nyerges]
  
• Tea: The flowers make a rather tasty tea, if each heaping teaspoon of dried petals, twice that amount of fresh petals, is covered with a cup of boiling water, then steeped for five minutes. A little honey or sugar helps bring out the fragrance. Leaves, roots, and the rose hips themselves are also occasionally used for tea. ^[FFWE]
  
• Seeds
• Even the seeds are valuable, being rich in Vitamin E. Some backwoods wives grind them, boil in a small amount of water, and then strain through a cloth. The resulting vitamin-rich fluid is used in place of the water called for in recipes for syrups, jams, and jellies. ^[FFWE]
  
• Tender Shoots
• Harvested in spring. Peeled.[Schofield]
• R. pisocarpa; The shoots can be used to make a tea-like beverage[257PFAF]. Young tender shoots - peeled and eaten in the spring[257PFAF].
• R. gymnocarpa; Young shoots - raw[172PFAF].
• R. nutkana; Young shoots - raw or cooked. Peeled and eaten in spring when they are still tender[101, 172, 177, 183, 257PFAF].
• Native Americans ate the tender tips of newly emerging stems.[Nyerges]
  
• Petals
• Harvested spring through midsummer. The bitter white base is removed. Used in salads, sandwich spreads and omelettes for color and flavor. Steeped in hot water for a pleasant tea, or in cold water with lemon and honey for a refreshing julep.[Schofield]
  The rose petals can be eaten raw, in salads, candied, used in making syrup, or dried and made into a beverage like tea. [Harrington]
  A beverage tea was made from the leaves, twigs or petals of R. nutkana and R. pisocarpa. [Turner, Kuhnlein]
  
• Leaves
• The leaves have been used to make a tea. [Harrington]
• The young leaves and stalks of R. gymnocarpa were also sometimes used for tea. [Turner, Kuhnlein]
  
• Stems
• R. nutkana; The peeled stems are used to make a beverage[257PFAF].
  
• Root
• The rose roots were used likewise by certain of the Indians for tea making.[Harrington]

Other Uses

• Tobacco: The inner bark was sometimes smoked like tobacco.[Harrington] Add rose roots to herbal smoking blends.[Schofield] Rosa gymnocarpa; The Okanagan-Coville and Thompson of British Columbia mixed the leaves of this species with those of other plants and smoked the mixture (Perry 1952).[UAPDS]
  
• Oil: Deliberately manufacturing this oil is the focus of thriving modern industries in France and Bulgaria. Since over two tons of roses are required to make a mere eight ounces of oil, the unadulterated product is rare and costly. [Schofield]
  
• Rose hips are best known for the high level of vitamin C in their fleshy parts, but the seeds contain a highly unsaturated oil that is used in cosmetics. The oil contains linoleic and linolenic acids in addition to oleic and saturated acids (Table 2.50). The yield of pressed oil is increased by enzymatic pretreatment (Concha et al., 2004).[CRC TLHB]
  
• Perfume: The petals are often dried and placed in jars to be used as a perfume or have actually been used to give an odor and flavor to butter.[Harrington]
• Used to clean out a house where someone had died.[Schofield]
• Walls were washed with rose petal tea.[Schofield]
  
• Misc:
• A broom of stems was used to sweep the floor.[Schofield]
• Athabascans insert rose thorns into warts. After two to three days, the wart disappears.[Schofield]
  

Medicinal Uses

Rosa sp., WILD ROSE
Bella Coola: Roots and branches boiled, and the decoction taken internally, even ten cupfuls a day if desired, as a purgative for pain in the stomach.
Sikani: Roots crushed, steeped in water, and the decoction used as an eye-wash.[Smith(1927)]

• Askham.' s Herbal of 1550 states:
  Some do put rose water in a glass and they put roses with dew thereto and they make it to boile in water, then they set it in the sune tyll it be readde and this water is beste. Also drye roses put to the nose to smell do comforte the braine and the harte and quencheth spirites. [Nyerges]
  Another interesting use of the rose is described in Ram' s Little Dodoen of 1606: ''Take dried rose leaves, keep them close in a glasse which will keep them sweet, then take powder of mints, powder of cloves in a grosse powder. Put the same to the rose leaves, then put all these together in a bag, and take that to bed with you, and it will cause you to sleepe, and it is good to smell unto at other times. Rose water is used in various medicinal mixtures.'' [Nyerges]
  
• Rose petal tea has been used internally as a healing beverage and externally as a wash for ulcerous skin conditions. Tom Brown's Field Guide to Wilderness Survival suggests placing moistened rose petals on cuts and scrapes; as they dry, they form a wilderness bandage. Petals are traditional eyewash ingredients and are still common in commercial eye preparations. [Schofield]
  Cloths soaked in rose petal tea are said to be an effective compress for relieving headaches. Inhaling rose oil is also traditional for headache relief, as well as for nausea and insomnia. For a summer headache, relax in a rose patch and smell the flowers! [Schofield]
  
• Similar Brews
  Rose honey soothes a sore throat. A good gargle is two to three tablespoons rose vinegar mixed in a glass of warm water; rose vinegar also makes a douche, after-bath splash, facial rinse, natural deodorant, and salad dressing! To prepare, just steep petals in vinegar for two weeks and then strain.[Schofield]
  

Herbalists often prescribe rose hip syrup for anemia; the mineral-rich hips are believed to stimulate production of red blood cells. Rose hip tea, besides being a pleasant everyday beverage, is especially appropriate for coughs and colds. Since ancient times, it's been advocated for women with cramps and uterine difficulties. Hips are touted to be a heart tonic, and are often added to herbal formulas for bladder and kidney problems due to their antibacterial and soothing properties. Hip seeds are added to liniments for arthritis. [Schofield]

Dena'ina Athabascans burn rose thorns from the stems and branches and then boil them in water until a dark brew results. This is drunk for ". . . colds, fever, stomach trouble, weak blood, and when a woman has a hard time menstruating." [Schofield]

Bark

• R. pisocarpa; An infusion of the bark has been taken by a mother just after childbirth[257PFAF]. A decoction of the branches, combined with chokecherry (Prunus virginiana) and red willow (Salix bonplandiana), has been used in the treatment of various women's complaints, diarrhoea and vomiting[257PFAF].
• R. gymnocarpa; A decoction of the bark has been used as a wash for sore eyes[257PFAF].
• R. nutkana; A decoction of the bark has been taken to ease the labour pains of childbirth[257PFAF].
  

• R. canina; Decoction prepared from root has been mentioned as remedy for rabies. [Jackson Rabies] No further information was presented [2]
• R. pisocarpa; A decoction of the roots has been used in the treatment of sore throats and syphilis[257PFAF].
• R. nutkana; A decoction of the roots has been used by women after giving birth and also in the treatment of sore throats[257PFAF].
  

Leaves

• R. pisocarpa; The leaves have been placed in the shoes as a protection from athletes foot[257PFAF].
• R. gymnocarpa; A poultice of the chewed leaves has been used to allay the pain of bee stings[257PFAF].
• R. nutkana; A poultice of the chewed leaves has been used to alleviate the pain of bee stings[257PFAF]. The leaves have been placed in shoes as a protection from athletes foot[257PFAF].
  

Fruit

R. pisocarpa, R. gymnocarpa, R. nutkana; The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavanoids and other bio-active compounds. It is also a fairly good source of essential fatty acids, which is fairly unusual for a fruit. It is being investigated as a food that is capable of reducing the incidence of cancer and also as a means of halting or reversing the growth of cancers[214PFAF].

Stems

R. gymnocarpa; A decoction of the stems has been used as a tonic to treat general indisposition[257PFAF].

• R. nutkana; An infusion of the roots and sprouts has been used as an eyewash for sore eyes[257PFAF].
• R. nutkana; A decoction of the branches, combined with chokecherry (Prunus virginiana) and red willow (Salix bonplandiana), has been used in the treatment of various women's complaints, diarrhoea and vomiting[257PFAF].

Cosmetic Uses

Rose buds and blossoms have long been revered for their moisturizing ability; they are one of the best herbs for irritated skin. Rose oils are ideal for the delicate breast tissue and for stretch marks and wrinkles. Rose-elder flower oil is famous as a wrinkle-remover. To prepare, place dry rose petals and elder flowers in a glass jar and cover with almond oil. Leave in the sun for ten days, shaking daily. Then strain the herbs, rebottle the oil, add vitamin E, and store in a cold dark closet. Use daily.[Schofield]

• Rosewater: Rosewater is another cosmetic product that can be prepared with simple equipment. Rose facial steams are softening and moisturizing; just pour boiling water over a bowl of rose petals and let the steam bathe your face. When done, add the bowl contents to a tub of water for a luxurious soak. [Schofield]
  
• Fragrant petals are also used as ingredients in sachets for drawers and closets. Rose water is used for bathing, perfume, baptisms, as an additive to drinks, for medicine, mouthwash, hand lotion, and many other uses. [Nyerges]
  
• Rose water is best made by distillation; however, if distillation is not possible, the petals can be steeped in a tightly covered container, or even just soaked for several days in room-temperature water.[Nyerges]
  
• Roses are traditional in dream pillows for warding off melancholy and insomnia. Add roses to potpourris and place in decorative containers on your desk to brighten your spirits. Rose sachets are excellent in closet or clothes trunk to freshen and scent your garments. Hang in your outhouse for a breath of spring! [Schofield]

Nutrition
With rose hips up to sixty times richer in Vitamin C than lemon juice-and richer in iron, calcium, and phosphorus than oranges- you might as well get the most good out of them while insuring maximum flavor. The best way to do this is to use the rose hips the day they are picked and to gather them while they are red but slightly underripe on a dry, sunny day. [FFWE] One cup of the cleaned hips contains as much vitamin C as 12 dozen oranges (up to 7,000 milligrams of vitamin C per pound of raw pulp). [Nyerges]

Rosa gymnocarpa Nutt. (Dwarf Wild Rose) According to Suttles (1951), the hips were eaten by the Saanich, but Paul (1968) did not know of this use. [Turner&Bell1]
Rosa nutkana Presl. (Wild Rose) The hips were eaten raw in the autumn by the Saanich, Cowichan, and probably other groups (Paul, 1968). Also, in the spring, the tender young shoots were sometimes eaten. Wild rose roots, peeled and boiled, were used by the Cowichan along with gooseberry and cedar roots to make reef nets (Harry, 1969).[Turner&Bell1]

Parts used: Fruit, flower
TCM: Jin ying zi (Fructus Rosae laevigatae)- "golden cherry fruit"; sour, astringent, neutral; associated with bladder, kidneys, and large intestine 1. Stabilizes kidneys, retains essence and urine 2. Binds the intestines and stops diarrhea 3. Regulates qi and promotes circulation Classically, rose was used to treat frequent urination, incontinence, spermatorrhea, vaginal discharge, other urinary disorders, uterine bleeding, chronic diarrhea, prolapsed rectum or uterus, to "soothe a restless fetus," and for rheumatic pains.
Ayurveda: Used as in other traditions.
Western botanical: There are no references for the wild rose varieties from Asia, though other species such as dog rose (R. canina), field rose (R. arvensis), and red rose (R. gallica) have been used medicinaIly through out Europe and Asia for thousands of years. Rose water is a soothing and cooling application for chapped hands and face, as weIl as for lesions, inflammations, and skin sores. Rose water can also be mixed with honey to make a gargle for sores in the mouth and throat. The hips are astringent and nutritive and can be used similarly to the applications listed for TCM: for urinary complaints, for digestive issues like diarrhea and dysentery, for coughs and spitting of blood, and for strengthening the heart. The hips were historically used as a sweetening agent for medicinal candy, in combination with other herbs.
Plant Chemistry Afzelin, ascorbic acid, astragalin, B-sitosterol, campesterol, carotene, cat- echin, cholesterol, gallic acid, glycoside, isoquercitrin, kaempferol, mul- tiflorin, multinoside, quercetin, quercitrin, riboflavin, rosamultin, rutin, salicyl ic acid, scoparone, sucrose, tiliroside, and tormentic acid Pharmacological Actions Antimicrobial, anti-inflammatory, antihyperlipidemic, antioxidant, antirheumatic
Scientific Studies Antibiotic: A decoction of R. laevigatae has an inhibitory effect on various influenza viruses and a limiting influence on Staphylococcus aureus, E. coli, and Pseudomonas aeruginosa. Antioxidant: Rose hips contain large amounts of vitamin C (1,000-2,000 mg/l00 g) and provide the supplement industry with extracted forms of this weIl-known and potent antioxidant. It also contains the antioxi- dants rutin, quercetin, catechin, and kaempferol, among others.[InvasivePlantMed]

Habitat
Wild roses are found throughout the United States and Canada along streams and around springs and wherever the soil is sufficiently moist. The rose is the most common garden plant in the entire United States. Whether in the wilderness or city, you can be sure that a rose is not far away. [Nyerges]

Cultivation
Growing Cycle The rose plant begins new growth in early spring. Though some varieties have longer flowering periods, the plant is generally in flower throughout the summer. In the fall, the rose hips begin to mature. If not picked, many of them will remain on the plant throughout the winter. [Nyerges]
Hedge: R. nutkana; The plant makes a good informal hedge[1PFAF].

References

• [2] Personal Note
• [E-flora] http://linnet.geog.ubc.ca/Atlas/Atlas.aspx?sciname=Rosa%20gymnocarpa&redblue=Both&lifeform=4, [Accessed: 11/28/2014 11:02:45 PM ]
• [Jepson2012] Barbara Ertter, 2012. Rosa, in Jepson Flora Project (eds.) Jepson eFlora, http://ucjeps.berkeley.edu/cgi-bin/get_IJM.pl?tid=41652, accessed on Mar 27 2014