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Post by jocelyn on Apr 9, 2017 13:39:41 GMT -5
Oh, yah, me too! We have just started a row of them across the front from seeds too, all of 6 inches high at the moment. The parent bushes make huge tasty hips, don't know what kind as Hubby picked them along the boardwalk by his work. I have one Dart's Dash at home, lovely big hips, but these taste different, so not those ones. Once this place warms up, I'll slather them with chicken manure and watch them pop... Hips in a few years here too. I used to go down the French village Road and pick the wild ones, lovely, but the place has changed hands and now I can't....so planted some here. Nothing beats rose hip jam on home made whole wheat toast and peanut butter  umm, ummm, umm.... |
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coppice
gardener
gardening curmudgeon
Posts: 149
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Post by coppice on Apr 10, 2017 2:25:31 GMT -5
I have grown rosa rugosa in NH and OH. Seed wintersows well. Some kind of root barrier is probably in order for them. Also get them to feild and out of pots.
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Post by jocelyn on Apr 10, 2017 3:58:59 GMT -5
I don't think toomanyirons has them in pots? We don't here, in open ground.
If you are looking for a row or hedge of them, you can just keep them in check with the lawn mower, or give some away when they sucker. They hybridize happily with whatever other roses are around, so the seedlings all vary a bit.
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Post by jocelyn on Apr 10, 2017 13:49:22 GMT -5
Those apple roses look interesting too. We get salt spray here though, so it's probably going to be just the rugosas and the eglantine ones here.
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coppice
gardener
gardening curmudgeon
Posts: 149
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Post by coppice on Apr 10, 2017 14:43:22 GMT -5
Turning RR loose is a little bit like turning bamboo loose. Its a great idea till your abutting neighbor hires an attourney.
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Post by mskrieger on May 11, 2017 16:19:01 GMT -5
So how do you all make preserves from rose hips? I tried once, using a recipe from Joy of Cooking, and the cooked hips tasted and smelled like lackluster tomatoes. Not particularly enticing, considering that I can grow much tastier tomatoes. The hips are yummy raw, and probably good dried for tea. But preserves? Fill me in if you have a better method...
On the other hand, a friend is giving me a few babies from the fragrant rose her mother brought over from Poland. It's large, pink, smells wonderful and they make delicious jam from the petals.
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Post by mjc on May 11, 2017 17:23:07 GMT -5
On the other hand, a friend is giving me a few babies from the fragrant rose her mother brought over from Poland. It's large, pink, smells wonderful and they make delicious jam from the petals. Show some pics when it blooms (or get some from your friend)... As to jams/preserves from Rugosa...you need ripe, but firm, as in just ripe, hips, preferably juicy ones (yeah, that's somewhat relative) and use the quickest cooking recipe you can find...generally one with added pectin. They are a very subtle flavor that is easily cooked out. Something else, you can throw in rose petals, both for color and added flavor. |
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Post by steev on May 11, 2017 18:40:46 GMT -5
I made rose petal wine once; never again.
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Post by raymondo on May 13, 2017 17:42:25 GMT -5
We planted one which bloomed prolifically but not a hip to be had! Someone gave us another so we planted it nearby in the hope that pollen from a different plant will help.
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Post by steev on May 14, 2017 21:56:41 GMT -5
I've got a rose on the farm that I really like; never bothered to ID it; rambling, 5-petaled prolific pale yellow bloom, no hips, little fragrance, but the best botanical barbed-wire I've ever seen.
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Post by prairiegardens on May 15, 2017 17:21:57 GMT -5
I have a rose I like mostly because it has a lovely scent and a powerful desire to live. White single with a yellow centre, grows about 5 feet tall in shade, but it's only put out a couple of hips in spite of fairly abundant bloom. Took a couple of cuttings but didn't give them enough time, I think, they didn't root. Going to try again this year.
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umm, ummm, umm....
