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'Molineux' rose Reviews & Comments
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Some website say the Molineux gets Best Scented Rose prize from Royal National Rose Society Trials, is it true?
I cannot believe it because to me, the fragrance is rather weak!!! little bit like the smell of freshly-cut sweet potato.
Is there anybody who can tell me where to check for the prize list from royal national rose society trials please?
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#1 of 2 posted
13 JUN 17 by
 jedmar
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#2 of 2 posted
17 JUN 17 by
jeffbee
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That's very helpful, thx
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It's been a good bush the first year, but the color is, well . . . . garish to my eye. It's an orangey yellowish cantaloupe color. If anyone's close to central KY, they're yours.
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#1 of 1 posted
29 OCT 16 by
Jay-Jay
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As for color, this rose can show many faces. From yellowish-white, through egg-yolk white to the orangy color, that You described. And all in one season. It is a healthy, a bit upright, reliable bloomer... till very late in Fall.
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Withstood the last (for our circumstances very cold) winter very well. It's sprouting like mad!
The colour is stunning and bright.
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Initial post
24 SEP 04 by
Danty
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Our favorite Austin rose by far. It took two season to get going but now in it's fourth year it blooms in wave after wave from Spring to Fall. Our roses are all chosen for cutting so although the blooms don't last as long in the vase as many others they are breathtaking when first cut and opening. The deeper golden yellow color comes out in milder temperatures. Plus the compact growth habit and health of the bush makes it an all-around winner.
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My molineaux stops blooming in Houston, Texas from July, August and September. This seems to be a cooler weather rose. It did a lot better the first year. I wonder if it blooms only on new wood and perhaps this year I didn't prune it enough.
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#2 of 6 posted
26 SEP 04 by
Danty
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Carlene--I know Houston is in a different climate zone than Southern Calif. but we are both southern with hot summers. I don't know why your Molineux doesn't bloom thru the summer. The bush DOES bloom only on new wood (like most roses). We cut it back in the winter dormant season and it steadily grows back to 4' plus by fall with blooming cycles continuously thru the entire period. I use both a time release fertilizer in spring, summer and fall plus a faster acting liquid fertilizer that is seaweed based every month. And we water a lot. That's about it. Hope that helps.
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California and Texas are very different. Even if the zone is the same, the heat is more intense. I think the biggest difference is that California evenings are cool, even in the hottest part of the year. Texas evenings often stay as high as the 90s. Roses don't get to cool down and so they sometimes stop blooming. I am a Californian transplated to Texas - so I know what I speak! ;)
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#4 of 6 posted
20 DEC 10 by
Penelope
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Agreed! In Dallas the summers are miserable! I water lightly every other day when the temps are over 100 to keep the top 6 inches of soil from getting bone dry especially if the soil is high in clay. And deeply once a week. That keeps my roses from completly shutting down, though their blooms are not as pretty.
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Penelope.......
There are a LOT of different climates in California. I live in the mountains of northern CA, and we get temps in the triple digits for weeks at a time. It doesn't cool down until after 9 pm and can be over 100 by 9 am the next day.
I, too, do a deep watering every day and what I call a "feeder root" watering about twice a week to get to those first 6 inches. I have found that if I spray the bushes in the morning and wet the mulch all around the roses, it slows down the transpiration rate for most of the roses.
It's good to know which roses you are growing that can stand your heat. I am going to keep a better garden journal next year so that I can share that kind of information.
Smiles,
Lyn
PS... you're right, the blooms are not pretty.
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#6 of 6 posted
21 DEC 10 by
Penelope
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I tried to keep a journal this year, but got tied up raising a newborn baby. I too plan on keeping a better journal next year.
And, though the blooms don't look all that great up close, from the street they still look good as long as you deadhead the brown crusty ones! :-)
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