Perplexed about Noisettes
patricianat
16 years ago
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anntn6b
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16 years agoRelated Discussions
Tell me about the Noisette rose La Biche 1832
Comments (36)My Mme. de Sombreuil came from Vintage in March, 2013. However, my rose has never had the overall flesh pink tone of the rose that you show, Jeri, from the Sacramento Cemetery Garden. It looks more like the rose "Legacy of the Richardson Family, which seems to be more of a shaded white. Of course location can make a difference, or temperature, so all three may be the same. It's a pity that Diane never posted a picture of her rose so that I could compare it to mine. In fact, I don't recall her having posted at all lately, which is a pity....See MoreA little perplexed about the Florida forum archives?
Comments (6)Tom, I really have not look at the archives but about your question on the fall vegetables like broccoli, it is better to succession plant them a little at a time. I usually start mine in a big container and after that I put them in the garden. Broccoli can benefit to an early start since they take a very long time to grow. If you start your own seeds and supplement with good quality transplants bought at the nursery you can have a longer season. When I saw the way they grow seedlings at Knox nursery, I learned that they put something on the seedlings to make them short and bushy, of course they did not say what it was.-( I will start broccoli the first days of August. Silvia...See MorePerplexed about pectin
Comments (11)I've been using Pomonas for no or low sugar jams and jellies and it works fairly well. I recently made sweet pepper jelly, and it did take 3 weeks to jell properly. The apple-lavender jelly also took quite a bit of time to jell. Fruit jams seem to take less time. We had less luck with jams and jellies using certain fruits and other pectins. We put in the correct amounts of sugar, acid and used fruits traditionally listed as quite acidic - things that could possibly jel on their own. However they never really quite got it together (with the pectin). It was an experiment. The jellies I made on my own with Pomonas all seemed to work quite well. I've only been using enough sugar to incorporate the pectin, and then adding a very pure and aftertaste free stevia to finish the sweetening (I don't like things very sweet) and it is gelling well....See MorePerplexed about 'Bouquet Tout Fait'
Comments (11)The plant I have came from Vintage and they listed Huntington Botanic Garden as their source. Mine looks more like the pink-tinted ones in Robert Neil Rippetoe's photos on HMF, but it is only pinkish in some weathers/conditions; right now the blooms are quite white, after a couple of 100 F days in a row, as they are in the Gregg Lowery photo on p. 35 in Noisette Roses, 19th Century Charleston's Gift to the World. My plant has nothing of Wichurana about it -- definitely on the Noisette side, and the scent is spicey-musky, not like tea. I can see what you are saying, Melissa -- those Mottisfont blooms do look different -- petals that substantially curl under, probably bigger flowers? The photo on Trevor White's site doesn't look like mine at all, either, and as fduk says, looks more like the Mottisfont one -- I wonder what was the source of the plant Trevor White is selling? Here's photos of blooms on mine. In July 2013, young plant still in pot: Photo taken just now. Plant two years in ground, just put out it first substantial climbing cane this spring....See Moreingrid_vc so. CA zone 9
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