Connecticut Rose Society
Elizabeth Park                         Hartford, Connecticut

  Affiliated with the American Rose Society

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Rose of the Month-  October 2006
Dave Candler

Sharifa Asma
Fragrance Winner CRS Show 2006
(Exhibited by Marci Martin)
Photo- Dave Candler

Sharifa Asma is a David Austin English rose with massive fragrance!  It is a light pink (lp), double bloom of a rosette form that blooms several times (almost continuously) from June to October, peaking in late June in CT. The pink blush pink pales to near-translucent-white at the edges of the bloom. The blooms delight with 55+ petals.  Since it is rather large, it should be planted at least 3' from other roses, preferably 4'.  It is shade tolerant, but as in all cases, more sun means better plant and more blooms.  It grows to about 4 to 5 feet in CT.  It has been in general commerce since 1995, but was hybridized in 1989. I have not heard a report of a poor experience with it.  It is rated as a 7.9 (scale of 10) by ARS responders nationally.  This equates to "a very good rose".

Parentage: Mary Rose x Admired Miranda

The rose is named for a member of the Omani royal family.

The rose can be had, bare root,  from David Austin in Texas and sometimes in local garden centers.

Fragrance descriptions from other folks:
Distinctive, beautiful and strong fragrance.
These roses have an intoxicating perfume of damask, laced with peaches and a touch of lemon.
Honey scent.

Everyone agrees that the fragrance is beautiful and strong!

Another photo:

Fragrance winner Lower Cape Rose Show 2004
Photo: Dave Candler

Disclaimer: While the advice and information in this web page is believed to be true and accurate, neither the authors 

nor committee members can accept any legal responsibility for any errors or omissions that may have been made.

The Connecticut Rose Society makes no warranty, expressed or implied with respect to the material contained herein.

   Copyright 2002-2008 David Candler and Connecticut Rose Society, Hartford, Connecticut. All Rights Reserved.

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