Herb
Rosa centifolia
A tier
Rosa centifolia, the cabbage or Provence rose, carries a round, sweet, soft perfume used in French culinary and confection traditions as well as perfumery. Petals are many-layered and fragrant; food use needs the same pesticide-free rule as damask. Flavour is plush and less spicy than some damascena lots. Provence and Grasse-linked culinary products may use centifolia in jams, crystallised petals, and syrups. Combine carefully with damask in blends—profiles differ. Fresh petals should be fully open and heavily scented before harvest for kitchen work.
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History
Centifolia roses were developed in European gardens for dense, fragrant blooms.
Provence and Grasse linked R. centifolia to perfume and sweet kitchens.
French confiserie used centifolia petals for crystallised decorations.
Artisan French rose jams continued to specify cabbage/Provence types.