A Rose story

I have a deep passion for roses. Ever since I was a little girl, I have always loved roses. 

Shortly after being married, Luke and I purchased a farm in Marshfield, Massachusetts. The few acres surrounding the antique (1668) house, were a mangle of weeds, dead trees, uncared paddocks...a dream as I knew I would create my own little piece of paradise. It all started with a rose, the purest form and exquisite scent of the Isphahan rose.

 Roses are said to be the most ancient flowers in existence. They were used for their medicinal value, their beauty and fragrance. Confucius (500BC) kept records of the roses in the imperial Garden of the chinese Emperor, Cleopatra was said to have her bed covered in rose petals, medieval monasteries were full of roses, especially red climbing roses as they represented the blood of Christ. Napoleon was so fond of roses that he allowed english rose seeds to be sent to his beloved Josephine, while at war with England.

As for me, I could not imagine my life without roses. By my bed, always a rose is present to bring calmness. Before sleeping, I apply a drop of rose oil behind my ears. I bathe in damask rose scented water which I bring back from Morocco.

In my garden, I have been collecting over the years, the most exquisite scented roses. Ancient roses have unfortunately a very short display, their blooms and fragrance are intoxicating. I treasure the month of June when all my antique roses display their soft colors and release their extraordinary fragrance.

In my garden one would find Damask roses ( Isphahan, Madame Hardy,Red Damask)...Alba roses  (Alba maxima being my favorite, Amelia, Blanche de Belgique, Celeste, Crimson Blush, Parmentier, tender Blush)...Gallica roses (Adele Prevost, Aurelia, Poupre Violette, Camaieaux)...Moss rose ( Alfred de damas, Gloire d'Orient)...Centifolia roses  (Cabbage rose,  Fanfan Latour,Rubra)...Portland roses (Comte de Chambord, Jacques Cartier, Duchesse of Portland.

A Bientot,

Spring has Arrived in Connecticut - Very Quickly Indeed

Today, Spring really did arrive here in southern Connecticut, and with something of a fury at 88 Degrees. On March 2nd - not even two months ago - the scene was vastly different with nearly 6 inches of snow on the ground!

March 2, 2009

and the same scene Today, April 26, 2009

Crab Apple Blossom Detail

Weeping Cherry, just shy of peak bloom.....

Magnolia, beautiful, but in need of some pruning for optimal blooming


Whisteria Chinensis (White) just now budding out for bloom in a week or two


Wisteria budding detail.

Wisteria are among my most favorite plantings with their sensuously fragrant blooms, but they are very difficult to coax to a bloom here in the Northeast.

My (very small) vegetable garden now ready for planting and we just expanded it this year! Last year we lost almost all of our organic produce to a ground-hog who took up residence in the stone wall that back stops the garden. My husband had some dark thoughts on how to permanently evict him, but I was able to persuade that adopting 2 dogs was the better way... of course that solution came with its own set of problems.

Finally, the Forsythia are in full bloom as well. This year the blooms were particularly abundant. It's taken quite a few years of feeding and aggressive pruning to get this result.

First Signs of Spring

Chartreuse green, the color of resurrected life that comes with Spring, is seen here in my Connecticut garden in the Euphorbias just now preparing to bloom.

Below you see "Snow Drops" now fully in flower. In the Northeast these beautiful flowers are the first heralds of the coming Spring.

I love a Chartreuse border. To create one, I use the following plants:

Annuals: Nicotania ("Havana Green"); Perrenials: Alchemilla Mollis (a Must), Euphorbias, Hostas ("Royal Standard"); Thymus ("Golden Dwarf"), Heuchera ("Key Lime Pie") mixed with Milium Effusum Aureum and Beris Gold Torch.

Below, from my friend Monique Duveau's book "Secrets de Cuisine," is a colorful spring salad of Escarolle, Dandelion, Chicory, young Spinach, Nasturtiums, Violets and Thyme blossoms. Monique recommends a curried Vinegrette dressing with shallots and garlic bread croutons. Enjoy!

Photo by Francois Goudier