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.

Thank you Kathy. I'm feeling ever more emboldened by the minute. I should tell you about where we did end up planting it last year. This last year we rested the ground in a corner of the yard used for pumpkins. We call the area (if you will excuse my french) 'the corner from hell' as it gets all day sun and reflective heat from the fence. Anyway because we did not grow pumpkins we had space there and practically only there for a homeless rose:) On top of what Karl said it was in my opinion far too hot and unkind there for NO. Plus I really under watered. I just dropped the ball period. I think next year in its new spot it will be much happier. If it comes to resemble its appearance from when I purchased the rose I will be thrilled. All tall with tons of long, bud heavy canes. I'm excited. Kate

Unfortunately your descriptions don't tell anyone what species your plants are. The "Hyacinth Blue" ginger is most likely Dichorisandra thrysifolia, which is commonly called "Blue Ginger", but its actually not a ginger at all, its in the Wandering Jew family. "Scarlett Red" ginger could possibly be hedychium greenii..."REgal White" could possibly be hedychium coronarium...but its a toss up without the botanical names, or even more descriptve common names, like "Butterfly" ginger or "Hidden lily" ginger, etc

Eaglesgarden: I guess because I am a cook and a person with taste. I am not defending ginger anymore that I would "defend" any other important ingredient in a recipe. Boy, I could really run with this ball into ridiculousness. If you replace a particularly significant taste (as fresh ginger is) with something that tastes completely different (powdered ginger), you will not get the same flavor results. Try making your next BBQ steak out of beef jerky! If you have never eaten a steak, the dried jerky might taste OK. If you are concerned about buying a knob of ginger (about 25 cents here), and having the balance go to waste, you may freeze it and grate it frozen into dishes you might make. It combines well with chicken dishes and chicken stock, a variety of pork dishes, and any number of Asian dishes. After tasting a small amount, you will have an idea of what it might go with (pairs wonderfully with pineapple). Jim in So Calif