Very fragrant rose varieties have long been cultivated for the production of rose oil, which is not only used in perfumes, but also in some liqueurs and sugar confectionery. The technique of steam distillation, in which the fragrance is extracted from the rose blossoms, was developed in ancient Persia. A “by-product” is the rose water, which is an ingredient in marzipan and Güllaç. Damascene roses, to which this Rose de Resht is related (but often it is also counted among the Portland roses), are cultivated most frequently for the production of fragrances beside the R. x centifolia.

• Edible Flowers
• Culinary Group Flavours
• Taste aromatic
• Trivial Names Damaszenerrose, Rose de Resht, Portland-Rose, Damask rose
• Size 7 cm
• Taxonomy Rosaceae (Rose family) Rosa x damascena 'Rose de Resht'
• Origin Near East (Map)
• Locality Palmengarten Frankfurt (FRP) 2015