Miniature Rose ‘Angel Wings’

This plant is said to grow outdoors in the following regions:

New Hartford, Connecticut

, Newfoundland and Labrador

North Augusta, South Carolina

Fort Worth, Texas

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Gardener’s Notes:

Can you prune Rosa chinensis Angel Wings? Does it affect flowering?

Is there any special treatment you need to do in order to get the seeds to sprout?I bought some seed from Baker Creek Heirloom Seeds and . Read More I Have not tried to grow roses from seed yet.

I started this rose from seed last fall. It is now about 4 ft. in height but I don’t have any blooms.

I brought this plant down to So. Alabama from Minneapolis, MN. I bought it at the Friends’ School’s annual plant sale in the spring at t. Read More he Minnesota state fair grounds.
This rose was always a small slow growing plant for me until it moved here. It really got its “growth” the second year and is now as tall as the mailbox and half as wide as it is tall, so probably 3 foot by 2 foot.
I’ve been pruning it away from the mailbox.
Steady repeat blooming except in the high heat of summer and it will re-bloom in the fall. My plant has single “stars” rather than a double or semi-double shown in other photos.
White and magenta blossoms on the same plant.

In some cases the flower form of this rose appears to show influence from Rosa multiflora.

Very easy to grow Rose! Mine was wintersown and bloomed well the first summer! I started another this year indoors so now I have two, but. Read More the first that was wintersown grew much faster and healthier.

From your friends at Botanical Interests: Perennial to USDA zones 4-5. These charming little roses may take a while to sprout from seed, . Read More but when they do — WOW! You may watch them every day to see how they have grown. The petite 1″-2″ single and double flowers bloom in shades of pink and white. The plants will begin to flower at just a few inches tall. They may already be in bloom in their containers before you transplant them outdoors! Single and double flowers in shades of pink and white are no-fuss and easy to grow. A beautiful choice for containers on a sunny patio, porch, or balcony.

This is an enchanting rose, but be forewarned that it can exceed its growth projections! In my CT garden, it has reproduced itself many . Read More times and grows to an average of
4-1/2 feet tall by 5 feet wide! Planted just one seedling about 7 years ago, grown from Renee’s seeds (it is the shell color).
Have transplanted some of its babies and they have grown likewise, to the point that I had to shear them back with hedge pruners as they wanted to overtake other nearby roses.
Ya’ gotta love its exuberance and reliability, though!
Looks delicate but is a tough one!

I got my seed from an heirloom seed catalog several years ago but noticed that they don’t carry it any more. Somewhat evergreen in centr. Read More al MS. Grows and blooms well in partial sun/part shade conditions. Never seen any blackspot on it even in our humid climate. When in full bloom it is very impressive. About 18″ to two feet tall. Can be propagated by cuttings very easily in spring.

This an open-pollinated rose (seed can be saved). I’ve been growing it for several years now, I originally obtained seed from Renee’s Ga. Read More rden. Fairly easy to grow. My mix contains three colors: Dark pink (almost a light magenta), shell pink, and white. Nice border plant, semi-evergreen in N. Central Texas.

Angel Wings

(Rosa chinensis)
EXCLUSIVE – Grow your own miniature rose bushes from seed! Our European-bred Angel Wings rewards you with petite fairy roses in classic shades of shell pink, white and soft rose. Hardy Angel Wings roses will bloom all season. They mature at 1 1/2 to 2 1/2 feet tall, flowering more strongly each year. These perfect little roses can grace the front of the border, fill a big bed or make sweet container plants.

PERENNIAL

Perennial
Summer/Fall Bloom
Very Hardy USDA Zones 4-9

START EARLY INDOORS

In spring, 6 weeks before last expected frost date, sow seeds 2 inches apart in a container of seed starting mix and cover 1/4 inch deep. Keep cool, between 60-70°F (16-27°C) and moist and provide a strong light source until ready to plant out. Rose seeds germinate slowly, so be patient. Once seedlings are large enough to handle, transplant into individual pots. Feed seedlings every 2 weeks with half-strength fertilizer. When 3 to 4 inches tall, gradually acclimate seedlings to outdoor conditions and plant out in full sun.

THIN OR TRANSPLANT

Space seedlings 18 inches apart so plants can mature and spread.

GROWING NOTES

Set young seedlings out into rich, well-drained fertile soil or plant in large containers to grow into charming patio shrubs. Plants may flower sparsely their first summer, then begin to bloom in earnest their second and third seasons. They mature at 1 1/2 to 2 1/2 feet tall and are covered with sprays of delicate pastel blossoms all summer long. Keep faded flowers cut off and fertilize regularly for new beautiful garden displays and dainty little nosegay bouquets.

“Angel Wings” Rose

“Angel Wings” is a precious miniature China rose with flowers and fragrance reminiscent of apple blossoms. It will grow from seed. I bought it too late to plant in the garden before the frost, so I parked it indoors, and look what happened!

I can hardly wait for these flowers to go to seed, this is an open pollinated rose! It was not bothered one bit by the fact that it is the middle of winter indoors.

“Angel Wings” has delicate little clusters of fragrant flowers white, rose and pink and it is hardy to zone 5. Great for landscaping, it grows in compact mounds that spread 2-3 feet, and can even be used as an annual started from seed. It will bloom the first year. This rose is not patented, so you can propagate it from seed, soft cuttings, hard cuttings, you name it!

I’m almost tempted to start one in a pot and keep it indoors. Never say never…

10 Responses to ““Angel Wings” Rose”

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I wrote in an earlier entry that one should never ever keep roses indoors, even though miniatures are sold in pots to keep on the window sill, because they are simply miserable without the full sun, the wind and the rain. Turns out I was right the first time. My rose got sick and I barely managed to save it. It lost all its leaves and started new growth from the ground again after I planted it outdoors in a place with full sun. It looks like it is going to make it. Just in case you are still wondering, roses really, really don’t like being indoors.

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Basics of Home Food Canning

• Just a few rules that will make your home food preservation safe and successful
• Processing Temperatures. Foods suited for canning are divided into acidic (non-acidic (4.6PH or more) – vegetables, meats, fish and mixed sauces. Acidic canned products need to be boiled (212F degrees) and non-acidic canned products need to be pressure canned (240F degrees or more) to ensure the botulinum spore is destroyed.
• Salt. Follow the recipe for brines very accurately, a lower salt content will produce inferior results and will encourage food spoilage.
• Vacuum seal. Preventing air from getting into your canned foods will make it impossible for aerobic microbes and fungus to survive. Best way to maintain a great vacuum seal on jars is the use of Mason jars with two part lids. Always check for popping lids, that is a sure sign that the seal was broken and the food is probably altered.
• Sugar content. Even with a good seal fruit preserves without enough sugar will sour and mold. Follow the recipe quantities.
• Slow cooling. Allow the preserves to cool slowly over a 12 to 24 hour period.
• For more detailed information on home food preservation and safety, please check out The National Center for Home Food Preservation

INGREDIENTS: (1) bowl of black raspberries, (2) pounds of sugar, (3) cups of water, juice from one lemon. Wash the raspberries, drain them well and dry them on a paper towel until all remaining water is completely absorbed. Boil the water and sugar together in a nonstick pot on low heat until the sugar dissolves completely. Turn the heat up and let it boil quickly until it turns to syrup. To check for the right consistency, spill a droplet of syrup on a cold plate. It should look like a little bead and keep its shape. Don’t let the syrup boil for too long, though. When it cools down it will turn too tough to use. Skim the surface foam as it appears until the surface is clean. When the syrup reached the desired consistency, drop the raspberries in it. Do not stir with a spoon; just shake the pot gently to move the fruit around without crushing it. Bring the mixture to a boil and set it aside for 15 minutes, so that the raspberries can release their juice. Skim any additional foam off the surface. Add the liquid from one lemon and stir very gently. Boil the preserves again and try the consistency with the method above until droplets keep their shape. Allow the jam to cool down. Cover the pot with a damp cheese cloth and let the preserves rest till the next day. Fill glass jars to the brim, seal them with parchment paper and/or lids and boil the jars in at least 2 inches of water for 15 minutes. This process will sterilize the contents and seal the jars. Pull the jars out and let them cool down slowly. Enjoy. This recipe is for the real hard core foodies out there; it is an old fashioned fruit preserve that successfully graced my grandparents’ pantry year after year when I was a child. It calls for black raspberries, but it will work with any kind of raspberries or blackberries, or even wild mountain strawberries if you have them. If you never made fruit preserves before, the heavenly fragrance that envelops your home while the fruit and sugar meld their flavors alone is worth the effort. So, put away the fragrant candles and start the pot boiling. You will have a wonderful aroma in your home, a great sweet treat to enjoy, brag about and offer as a gift, and have the satisfaction of creating a product from your garden produce, if you are one of the lucky few whose garden is producing more berries than you can eat. Local craft stores have an infinite supply of raffia, bows, colorful printed wax paper, old fashioned little jars and labels, so you can package this little product beautifully to decorate the open shelves of your kitchen or offer as a gift. If you want to go old school, don’t put lids on the jars: cut a little cardboard circle to fit the top of the jar perfectly and cover with wax paper or colorful plastic wrapping; tie with raffia or brown string. Make sure to tie it very tightly around the jar neck. If any air gets in after the jars are sterilized, the preserves might get moldy.

This wonderful little tree is literally weighed down with fruit. Speaking of garden interest for the cold months, these pretty berries will attract many birds through the fall and will create beautiful contrast when set against snow and ice. Crab apple trees are some of the most popular decorative trees, and for good reasons: in spring they put up a stunning display of rose-white flowers with a wonderfully delicate fragrance that lingers on the wind and follows you around, not strong enough to indicate its source, not faint enough to make it possible to ignore. In the fall, the branches are weighed down by these pretty, abundant and very much edible berries. If the birds leave some, please see crab apple jelly recipe below. In winter the remaining berries will look splendid against the white background of snow. If you have an apple tree that is not self-pollinating, a crab apple that blooms at the same time somewhere in its proximity will solve the problem for you. So here goes the Crab apple Jelly recipe: 3-4 pounds of crab apples 3 cups of sugar Put the crab apples into a large pan and cover with water. Bring to a boil and simmer for 10 to 15 minutes. Strain the mixture, add sugar and bring it to a boil again, stirring constantly. Skim the foam off the top and let the jelly thicken until one droplet falling on a plate keeps its shape. Pour into jars and seal with lid. Crab apple jelly has a beautiful bright red color that makes it excellent for adding color to creams, pastries and other deserts.

If you live somewhere between zone 4 and zone 6, this would be the time you walk around your garden and acknowledge the fact that the bounty of green tomatoes still hanging from the vines will probably not have time to ripen before the first frost. Grab a bag and gather them all, they make wonderful pickles for the winter months. Here is a quick recipe for pickled green tomatoes, the time it takes to prepare it is roughly how long it takes for the water to boil. Pickled Green Tomatoes You will need clean glass containers (you can be creative about what constitutes a proper pickle jar, please see picture). The only comment is to use sturdier containers because you will have to pour hot liquid in them. However many green tomatoes, bell peppers and hot peppers you found in the garden: arrange artfully to fill the jars. Carrots for decorating – slice lengthwise into 1/4″ thick slices and cut them into interesting shapes. Drop in the jars bay leaves, mixed peppercorns, mustard seed, dried dill, and garlic cloves. If you happen to have a sour cherry tree in your yard (which would be great because they are self pollinating and bear lots of fruit), cut a few tiny branches with leaves and use them to keep the tomatoes from popping up (sour cherry tree leaves prevent pickles from becoming mushy). In a large pot bring two gallons of water, one pound of salt, and a pint of vinegar to a boil. Wrap the pickle jar in a thick wet towel and place it on top of two or three flatware handles. (the wet towel and the metal will help conduct the heat of the boiling liquid so that the glass doesn’t break). Pour the hot water, salt and vinegar mix over the pickles until they are fully covered. Wipe the rims of the jars with a clean towel and cover with card stock rounds and cellophane. Keep in a warm place until the liquid turns clear (the fermenting process should take 4 to 6 weeks), and then store in a cool location to keep over winter. If you are interested in home food preservation, please take a look at this website: National Center for Home Food Preservation Besides information about how to pickle, dry, can or cure basically anything, you will find out the basics of food preserving, the hows and whys, and a lot of other interesting and useful advice.

Just in time for the holidays, a recipe for wonderfully fragrant and very festive looking candied lemon peel. Great for decorating, if there is any of it left by the end of the day. Disclaimer – if it looks like candy and tastes like candy it’s because it has the same amount of sugar and calories as candy. That being said… Candied Lemon Peel: – 4 lemons with thick skin – 2 cups of sugar Wash the lemons thoroughly and peel them with a sharp paring knife or a vegetable peeler. Slice the peels into 1/4 inch slices or leave them in their natural shapes. If you like fancier forms, roll the 1/4″ peels into little pinwheels and secure them with toothpicks before cooking. Add the lemon peels and enough cold water to cover them to a pot and bring to a boil. Strain and repeat the process. Strain again and add back to the pot with the sugar and 4 cups of water. The peels should boil in the syrup until they are tender and translucent, about 30 minutes. Strain the candied peels, toss them with granulated sugar until completely coated and spread on aluminum foil for 3 hours to cool and dry. Store in airtight containers. It will last in the refrigerator for up to four weeks.