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Fall & Winter - Lower South
Mulch Rose Beds
Cool-season weeds are already up and growing. With winter just around the corner, now is a good time to replenish mulch in the rose beds. This will smother weeds and protect the soil over the winter season.
Relocating Roses
If you have a rose bush that did not grow well due to lack of sunlight, you can transplant it now. Tie branches up with cord or twine to make handling easier. Dig the bush, taking care not to knock all the soil off the roots. Slide a tarp under the root ball and use the tarp to move it to its new location. Reset the bush at the same depth and water it in well. By moving it now, it will have plenty of time to reestablish before next summer arrives.
Plant Container-Grown Roses
Bare-root roses are not dug and sold until late winter, but container-grown roses are available year-round. Fall is a good time to plant them in the south. Firm the soil around the root balls and water them in well. Wait until late winter to begin fertilizing the plants.
Tie Up Climbing Roses
Climbing roses bloom best when they are oriented in horizontal directions. Weave the long shoots back and forth horizontally across the trellis to minimize the amount you have to prune off later. Many climbers only bloom in spring and as such should not be pruned until after they bloom.
Dry Rose Petals for Potpourri
This is the last call for those rose blooms before winter. Collect petals and spread them on a screen in a warm, dry area. They will dry in a few days and then can be stored in a paper sack until you are ready to use them in making potpourri. Most petal colors dry well, except for white ones, which tend to turn a drab brown color. |
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Resources
Recipe:
Rose Hip-Apple Jelly
Ingredients
3 quarts ripe rose
hips, washed and
trimmed
3 tart medium-size
apples, cored and
chopped
5 cups water
1 cup dry white wine
3 rounded teaspoons
Fruit-Fresh or
ascorbic acid or 3
tablespoons lemon
juice
6-1/2 cups sugar
5 drops red food
coloring (optional)
1 package (1-3/4
ounces) powdered
Sure-Jell or other
powdered fruit
pectin
Preparation
Wash, air dry, trim, halve, and remove seeds from rose hips. Combine hips with apple, water, wine, and Fruit-Fresh in a large stainless steel or enamel pan. Boil until apple is soft and the hips begin to split, or about 15 to 20 minutes.
Crush apples and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain solids through a jelly bag. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups.
Return juice to a clean pan, add food coloring, if desired, and bring back to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell and bring back to a full boil (one that cannot be stopped by stirring).
Add sugar and bring back to another full boil. Stirring constantly, boil 1 to 2 minutes longer. Remove any foam as necessary.
Ladle into sterilized jars to within 1/4-inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes. Turn over and wait to hear the "pop." Label and date.
Makes seven half-pint jars. | |
