Passing Glory ~ Three Old Roses

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This lovely rose grows up the wall in our back garden. Please meet Gloire de Dijon, also known less picturesquely in English as Old Glory. It’s a cross between an unknown tea rose and Souvenir de la Malmaison, an old Bourbon rose, and was introduced to the world by one Pierre Jacotot in 1853. He lived in Dijon, France, a place also famous for its mustard.

When the rose is fully opened it has dense whorls of pale peachy-pink petals that change colour as they age. Their scent is mesmerizing – notes of clove and jasmine that transport me back to Zanzibar where jasmine sprigs were nightly placed beside our plates at the hotel where we ate dinner.

And once the roses have passed their best, even dead-heading them is a delight – crushing fading petals  between my hands, inhaling their last fragrance that also soaks into the skin, and can be smelled for hours.

Like Sue Judd at WordsVisual, I’m drawn to the aesthetic of decaying plant life. I think there is great beauty here – these lingering shades of erstwhile glory.

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Thursday’s Special: Three of a kind

Please visit Paula to see her own lovely study for this challenge. And definitely go and see Sue Judd’s stunning daffodil study at the link above

25 thoughts on “Passing Glory ~ Three Old Roses

  1. such a nice snapshot that captures the beauty in the fading beauty and your words are tasty too “crushing fading petals between my hands…”

      1. Thanks Tish – just coming back after an early spring pause – feels nice to scroll posts again! Hope your month is going well!
        🌹🌹🌸

  2. To date I only knew of Dijon for its mustard, and from now on when I hear the name I will picture this decaying beauties. 🙂 You have made my Thursday more beautiful, Tish. Thank you.

    1. I did plant it, maybe six years ago. When I bought it, it was a rather sorry looking specimen at the local nursery, and seemed to have been in its pot for a very long time. It hasn’t exactly thrived since, which may of course be down to me. I’m going to take some cuttings late summer now that I’ve been googling and see it’s a rather easy thing to do.

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