They are beauties:) One is a bourbon ( Honorine de Brabant), the other is a Hybrid Perpetual (F.P.). I am not familiar with R.C. Twirl at all. Generally speaking, for my hot dry climate, more roses in the bourbon class have been recommend than the Hybrid Perpetuals. Even looking at my one gallon own roots, potted the same way and given the same treatment, the bourbons seem to be faring better. I contemplated Honorine de Brabant but the ones I have seen created a wide, tall shrub and I do not have the space for it. Ferdinand is "supposed to" grow more upright. The color description is different too. Honorine is described as more blush with a violet stripe, where as Ferdinand Pichard is crimson striped. Those are my generic inputs based upon HMF and seeing mature H.B. in CA. How a rose performs in one climate, garden, pot, versus another is key and I am sure that the gardeners on this forum will provide valuable information so you can make your choice. The above are my 2 cents:) Lynn This post was edited by desertgarden561 on Sun, Aug 25, 13 at 11:03

Thank you all for your info on RCT. I bought a used arbor/trellis from a neighbor moving back to Michigan...and now am thinking of what kind of rose to climb it. I'm attracted to RCT because of CoriAnn's glowing reviews a couple of years ago and the part it about it being nearly thornless -- the arbor would go over the path from the side of the house to the back of the house, and is well used. So I don't want random thorns catching people! Those of you who've grown it -- would you mind updating your photos? And I'd love to see howyour hillside is looking, @cherylestes! Thanks!

Like LindaC, I have removed tarts from the pan, I have one of those fluted pans with a removable bottom, a gift from Evil Jessica. I miss her.... I also make deep dish pies because I love the filling and don't really like the crust. My crusts are made with home rendered lard and are flaky, but more substantial than the all butter crusts I sometimes make, so they might hold up to the "twirl", except that most of my pies have managed to bubble up and overflow and generally make a mess of the pan, and when it cools, it sticks. So, might work, but might not, with my pies, LOL, Like Cilantro, I'm also wondering if the crust would crumble and break when you cut it? Annie

@Glimmer of Hope This rose looks delicious!... it is so uniquely colored and almost like something out of a fairy tale. Would you mind sharing a picture of where you have or planted??? I would love to see the entire plant and get a sense the overall look of it in the landscape.