America's most popular flower is also one of the very oldest flowers in cultivation. There are over 2,000 different rose varieties to lure us with their history and fragrance. This is because the rose, like the orchid, cross-breeds readily—a trait exploited first by nature, and then by horticulturalists. Today, we can choose from old-fashioned favorites, as well as modern varieties that are the result of intensive breeding programs throughout the world. The rose is a flower with a rich past, and an exciting future.
The ripened rose hip is then placed on a clean cutting board and cut in half to remove the seeds. Place the seeds in a clean container. Add some diluted bleach to kill off any bacteria and fungus spores. You can make the bleach by mixing drinking water with two teaspoons of household bleach. Stir the seeds well before rinsing them and using bottled water to remove all the bleach. To further clean and disinfect the seeds, put them in the container and add some hydrogen peroxide. The seeds can be soaked for up to 24 hours before rinsing them with clean water to clear all the hydrogen peroxide.
When the rose hips are ripe, after about four months, cut them off the bush. Some rose hips will turn yellow, orange, or red, but others stay green even when they are ripe. You can open the hips as soon as harvested or you can store the unopened hips in the refrigerator for several weeks before opening. Then slice the rose hips in half, and open them with a knife. A butter knife will do just fine. Now, dig the rose seeds out of the rose hip with the knife, and throw away the pulp and outer shell.