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Rose 'Crème Caramel'

Rosa 'Crème Caramel'

Rosa 'Frynesca', Rose (Eng.), Roos (Afr.), Rosa 'The Sir Steven Redgrave Rose', Rosa 'Steve Redgrave', Rosa 'Pure Gold'

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Crème Caramel is a modern climber, with restrained vigour, it is free flowering and renews from basal shoots. The creamy yellow to peach flowers are firm petalled and bloom from late spring to autumn. Crème Caramel can be trained to grow up a trellis or pillar and its flowers have a lovely strong fragrance.

Planning

Difficulty
Moderate
Flowering time
Summer, Autumn, Spring

Harvesting

Roses can be harvested throughout the growing season. It is best to harvest in the early mornings before the heat of the day. Use sharp, clean secateurs and cut the stems at an angle just above an active bud.

Propagation

Cuttings
Take hardwood cuttings from firm young stems with some leaves in August. Make 1-2.5 cm vertical slits through the bark near the base. Place in pots of moist sand or potting soil
Suckers
Budding in summer. For budding, excise a single vegetative bud on a stem and attach it to the stem of the rootstock.

Special features

Pot plant
'Crème Caramel' can be grown in large containers with support like trellising. Provide good light and well draining potting mix, feed regularly.
Autumn colour
The pale-yellow flowers are still in bloom in Autumn.

Geography

Origin
Bred by Harkness in the UK
Natural climate
Temperate

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Clay, Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Half-Hardy

Uses

Edible
Rose hips are occasionally made into jam, jelly, marmalade, and soup or are brewed for tea, primarily for their high vitamin C content. They are also pressed and filtered to make rose hip syrup. Rose water has a very distinctive flavour and is used heavily in Middle Eastern, Persian, and South Asian cuisine, especially in sweets such as barfi, baklava, halva, gulab jamun, gumdrops, kanafeh, nougat, and Turkish delight. Rose petals or flower buds are sometimes used to flavour ordinary tea, or
Notes
Culinary, medicinal

Personality

Family
Rosaceae
Flower colour
, Yellow, Cream
Scent
Strong

Problems

Cultivated roses are often subject to severe damage from insect, arachnid and fungal pests and diseases. In many cases they cannot be usefully grown without regular treatment to control these problems.

Companion plants

Members of the onion family such as chives, ornamental alliums, and edible onions, are rumored to increase the perfume of roses, ward off aphids, and prevent black spot. Scented geraniums (Pelargonium), rue (Ruta), feverfew (T anacetum), parsley (Petroselinum), and thyme (Thymus) all may help ward off Japanese beetles and aphids. Marigolds (Tagetes) may also repel pests and encourage growth. Try ornamental and culinary sage (Salvia), anise-hyssop (Agastache), Russian-sage (Perovskia), lavender (Lavandula), yarrow (Achillea), oregano (Origanum), catmint (Nepeta) and calamint (Calamintha). Oddly enough, tomatoes allegedly prevent black spot, but not many people will be inclined to combine roses and tomatoes. Lavender (Lavandula) and catmint (Nepeta) are good at keeping rabbits away. Yarrow (Achillea) may attract ladybugs who in turn feed on aphids. Remember to plant rose companions at least 30 cm away from your roses so that you do not disturb their roots.

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