Besides fragrance, relative disease resistance and being medium height what else do you require from the rose you are looking for? Do you want a florist rose? I haven't heard of anyone having the HT (florist) Bolero here. I try to understand why you would insist on the florist rose Bolero. The floribunda Bolero is quite disease resistant and very fragrant. Mine is own root from Northland Rosarium, so I am not sure if the final size is 3' tall or can get a bit taller but it must be available grafted that grows faster. Jardins de Bagatelle is about 4' tall. Ginger hill will definitely be taller here in zone 8 (if I can give that poor plant a decent spot) and wider, too but far from being as fragrant as Bolero or Jardins de B are. Apropos, another very fragrant white blend is Helena Renaissance, although I do not find it disease resistant; besides HR hardly stops at 5'-6' in height. Karen Blacken would meet the size and fragrance requirements, not too bad as blackspot goes either but it is pure white not a blend. Isn't it strange that we cannot come up with a lot of choices in this white blend category? Meanwhile I remember that in the past when forumers were looking for pure whites most of the whites recommended turned out to be Ânot pure whites but blends. I wish I could recall that list now. I wonder if Full Sail is a blend or not  that one I am not familiar with.

I have seen these 'tubers" on this plant and a few others. I leave them on the plants when I transplant. The plant seemed to slow down growth when they are removed. Nothing grew for us from them when they were removed and planted, but I read somewhere that they will make new plants. -Gwenn

Hello Carol - hopping around on the forums tonight and saw your post. Note: I remember the bottle's corks 'popping off' when the corks were not securely tied down. Here are some tried and true family recipes: 1. GINGER BEER 1. My Aunt Gwenno's Family Recipe 6 lbs sugar, 6 oz bruised ginger, 2 small bottles lemon essence, 1 packet cream of tartar, 1 cake compressed yeast, 1 packet tartaric acid, 1 cup raisins, 9 pints cold water, 2 gallons water. METHOD: Put sugar & ginger into a saucepan. Add 9 pints of water. Bring to a boil then boil gently for about an hour. Remove and allow to cool. Fill a 4 gallon container 1/2 full with cold water (2 gallons water). Add raisins. Add yeast rubbed to a paste with a little lukewarm water. Add the cooled syrup, cover & leave 24 hours. Add lemon essence, tartaric acid & cream of tartar. Let stand 1 hour, then strain through muslin. Bottle and in each bottle, put 2 or 3 raisins. 2. GINGER BEER 11 My Aunt Gwenno's Family Recipe 2 lbs sugar, 3 ounce ginger well crushed, 6 large lemons - juice of, 1 cake compressed yeast, 3 gallons water. METHOD: In a large saucepan, combine sugar and ginger. Leave overnight. Remove ginger. Boil for 1 hour. Leave until cool then add yeast. Cover & leave till next morning. Add strained juice of lemons. Fill eleven bottles. Cork each bottle securely. Leave till night time when yeast should have worked sufficiently. Store in frige or cool place. 3. GINGER BEER 3 Family recipe 2 lemons and Rinds of 2 lemons, 1 1/4 lbs sugar, 1 ounce whole ginger - bruised, 1/4 ounce cream of tartar, 5 quarts boiling water, 1 good tablespoon Brewers yeast. METHOD: Strip off every particle of pith from rinds of 2 lemons. Cut the lemons into thin slices, removing pips. Put lemons into stainless steel bowl with sugar, ginger, cream of tartar. Pour in boiling water. Allow to stand till lukewarm, then stir in yeast. Allow to stand in a warm place for 24 hours. Skim yeast from top. Strain carefully from sediment. Bottle. Tie corks down securely. Ready in 2 days. 4. GINGER BEER 1 School recipe 1 dry yeast cake, 2c lukewarm water, 1 lb sugar (2cups), 20 quarts water (80 cups), 1 packet cream of tartar, 1 packet tartaric acid, 5 lb. sugar, 1/4 lb whole ginger. METHOD: Soak yeast cake in 2 cups lukewarm water, add 1 lb. sugar. The following day, mix the other ingredientds, bruising the ginger well. Add the yeast and leave in a warm place to ferment for about 24 hurs. Strain and bottle. 5. GINGER BEER 11 School Recipe 12 cups sugar, 1 cup bruised ginger, 1 packet cream of tartar, 1/2 packet tartaric acid, 20 cloves,1 cup bruised raisins. 1cup strained syrup, 1/2 yeast cake, boiling water. METHOD: Put all the ingredients except the yeast into a 4 gallon stainless steel container. Fill up with boiling water. Next day put in the yeast. keep in a warm place. Bottle when the raisins rise and float to the top. This takes about 3 days. Tie the corks down well. 6. GINGER BEER 15 1/2 pints cold water, 1 cake compressed yeast, 3 lbs sugar, 1/2 cup raisins, 1 teaspoon cream of tartar, 1 tablespoons ground ginger. Method: Mash yeast with a little of the measured sugar to liquify. Mix all ingredients together in large container, stirring well. Let stand for 24 hours. Strain through muslin and bottle.

Ginger tea is made with fresh ginger. There are recipes on the Internet, including one from Martha Stewart. Also on the Net are recipes for ginger salad dressing, as served in Japanese restaurants. As for storing it for Asian cooking, you can also peel and slice it, and cover it with rice wine or dry sherry. Keeps nicely in the fridge that way, and you just pour some of the sherry into your stir-fry or whatever. In Bermuda, we used to make Pepper Sherry, using hot peppers instead of ginger.