mandag den 1. august 2016

Roser - Cafe Latte bedet

Roser er faktisk ikke rigtig lige mig,  de indebærer næsten altid skuffelser for mig og mistrivsel for roserne, men helt kan jeg ikke undvære dem.


Mit Cafe Latte bed (også kaldet Slangebededet)

Egentlig var jeg på jagt efter Julias Rose, efter at have set den på en haverejse til Hidcote i 2013  - den ville passe så fint i mit 'slangebed' hvor tonen egentlig skulle lægges efter farverne i tulipanen Belle Epoque.... (nå, det er så gået lidt i skuddermudder senere hen, det er en anden historie)

Julias Rose
Jeg kunne selvfølgelig ikke finde Julias Rose nogen steder, og jeg er ikke fortrolig med at købe planter fra udlandet, så kæligheden forblev uforløst.

Men, så viste Linda fra Casa Rosen billeder af forskellige roser hun havde købt hos JAS, og jeg forelskede mig i nogen af de bruntonede roser. Det blev til at Linda købte roserne Cafë, Lavender Pinocchio og Hot Chocolate med hjem til mig. 


Café
Lavender Pinocchio
Hot Chocolate.... som egentlig er lidt mere brun


Gødningsvejledning sakset fra Linda

Om kort tid, allerede i marts,  starter alle de dejlige gøremål i haven, og noget af det første er GØDNING.

Kunstgødning og naturgødning – begge dele er nødvendig for rosernes sundhed og vækst. Roser, som får tilstrækkeligt med gødning og vand, er desuden mere modstandsdygtige over for sygdomme.
Sæsonen for gødning starter i begyndelsen af marts. Under forudsætning af at jorden ikke er frossen, er det tid til at strø naturgødning omkring roserne. Naturgødning er komposteret hønse- eller komøg. Følg brugsanvisningen på posen. De fleste produkter siger 100 g pr. m2.
Gødningen strøs ud i hele bedet og arbejdes ned i de øverste 5 cm madjord med en rive. Det tager 3-5 uger, afhængig af temperaturen, før gødningen er omdannet til den næring, roserne kan optage. Derfor er det vigtigt, at man er ude i god tid, således at maden er parat, når væksten af roserne går i gang.
Medio marts er det tid for første udlægning af kunstgødning,  NPK 12-5-14 eller lign. Denne ene gang skal roserne forkæles med 100 g pr. m2. De efterfølgende måneder gives kun 25 g pr.m2.
Fra marts til og med juli, altså i alt 5 gange, gødes med NPK til de remonterende og stedseblomstrende roser. De engangsblomstrende skal kun have i alt 3 gange NPK, dvs. marts, april og maj

Sakset fra Paul Barden 

Julia’s Rose
When I was building my collection of brown roses, I felt obliged to include this hybrid tea, one of the best known of the browns, despite the fact that all the photos I’d seen had shown what I considered a very unattractive pinkish tinge to the petals. What a pleasant surprise to discover that the pinkishness was completely absent when Julia’s Rose first bloomed for me. Time has taught me that the pinkishness can be accentuated or suppressed by the degree of sun and heat Julia’s Rose receives: more heat brings out the warmer tints, more shade makes it a bit pinker. The very large, scentless blooms are a cool shade of beige not seen much anymore. For me, the color is very reminiscent of the "nude" shade of beige chiffon that Parisian couturiers used in the early-to-mid-1960s—the kind of "ladylike" color that you'd have expected Jackie Kennedy or Marlene Dietrich to wear to cocktail parties. Deeper and "cooler" than buff or parchment, with the faintest hint of an apricot-copper undertone. Julia’s Rose, while by no means sickly, is not a robust grower. Neither of my three-year-old plants has quite reached beyond three feet yet, despite being perfectly healthy. This is a plant that tends to make a lot of vertical growth, and since it seems to resent anything but the lightest pruning, I suggest relentless tip-pinching to encourage lateral growth. Also, if you can bear it, remove two out of three buds the first season—particularly painful advice as 
Julia’s Rose is a regular, but not lavish producer of its exquisite blooms. On the plus side, there seems to be very little seasonal variation in the bloom color.

Café
One of the earliest brown roses, Café was bred by Kordes and introduced in 1956. It’s the product of a cross between the Brownell climber Golden Glow and Lavender Pinocchio—and therein lies the tale. The somewhat quartered bloom form, reminiscent of centifolias, is rare among brown roses and is most attractive. Café’s color is very climate- and season-dependent, but at its best Café produces large blooms truly the color of coffee with cream—always, however, with a warm, golden undertone that reveals the yellow in its breeding. Depending on the climate and season, the blooms can sometimes be a rather jarring, deep brassy yellow the color of goldenrod—not an overly attractive shade. There must be something ill-omened about roses with "café" in the name, because both this rose and the mini, Café Olé, are not always the most reliable producers of the brown blooms that we presumably grow them for. Café is, however, one of only a handful of fragrant brown roses, and produces blooms with a sweet, old-fashioned scent that matches their form. Another anomalous floribunda, Café is a big plant with big blooms. My three-year-old grafted Café already has four-foot long canes and 3½ to 4-inch blooms that do, however, come in clusters. Its matte foliage, somewhat prone to mildew, is an attractive shade of deep apple green.

Lavender Pinocchio
Lavender Pinocchio, one or the genetic "venerables" in the history of odd-colored roses, grew in my mother’s rose garden.  In terms of color, Lavender Pinocchio shows a wide, subtle range of color gradations: lavender, misty plum, a slightly warmer grey than Grey Pearl that very gently segues into mauve, the warm tan at the center fades around the periphery into a Spiced Coffee-like parchment. It’s this extra subtlety of shading that gives Lavender Pinocchio the edge over another tan-centered rose, Kaleidoscope. One is Jackie Collins, the other is Chekhov. Lavender Pinocchio also actually has a discernable scent reminiscent of the more olfactorily pleasing Austins, and is a reasonably vigorous, fairly healthy plant (although not a relentless bloomer, producing its clusters of blooms in flushes. Like Brownie, another Boerner creation, it has a low, spreading profile. To my eye, the blooms age rather badly—not in terms of color so much as form, becoming shapeless and flaccid fairly quickly, especially in summer heat—not surprising, as Lavender Pinocchio hasn’t a great many petals.

Hot Chocolate
Not to be confused with Hot Cocoa, this breathtaking cluster-flowered floribunda, a 1986 introduction by New Zealand hybridizer J. W. Simpson, is regrettably unavailable outside of Australia or New Zealand. Photos show it to be either a rich deep brownish-red (cool weather)—rather like Jocelyn without any of the latter’s blue tints—or a Brown Velvet-ish cinnabar-terracotta (in hot weather). The many-petaled blooms are ruffled in the mode of Angel Face. The plant is said to be a prolific bloomer with glossy foliage, reach about 4½ feet in height, and displays a slight susceptibility to blackspot in regions prone to that disease. 

2 kommentarer:

  1. Så dejlig og inspirerende at lese om disse roser:)

    SvarSlet
  2. Så lækkert er indlæg. Uhh jeg nåede aldrig selv at få Cafe så den bliver jeg da nød til at have, sammen med Koko Loco :o) listen er allede begyndte at vokse. Så jeg sakser lige dine engelske beskrivelser af roserne :o)
    Forårs hilsner Fra Casa Rosen.

    Ps. Din gave blev først afsendt igår, så mon ikke posten kommer med den i morgen :o)

    SvarSlet