North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <dtv@mwt.net>]

There must be quite a bit of variabilty, as I have a lot of rosa rugosa rubra + alba (from Bear Creek) & the one's that don't have the gall which mummifies the fruit have always been very productive.  As well as fresh use, we dry them & make jelly.  If I could figure out an easy way to cut the diseased ones to the ground, I bet the gall would disappear when they grow back.

mIEKAL


On Thursday, December 18, 2003, at 04:30 PM, Lon J. Rombough wrote:

> Rugosa is good, but it doesn't keep long.  You either have to eat or process them right away, and they aren't terribly productive in most cases.  I get a lot more off the species I mentioned earlier and they keep a long time.
> -Lon Rombough