Skip to main content

'I AM THE ROSE OF SHARON ... ' (HEAVENLY HIBISCUS)

"I am the Rose of Sharon,
and the Lily of the Valleys."
- Song of Solomon 2. 1-17

Rose of Sharon
also called shrub althaea



Labels:

Comments

Nutty Gnome said…
The Rose of Sharon is beautiful Joey - as are your photos!

I'm going to be making your Lemon Pasta with Roasted Shrimp for tea tonight as it sounds scrummy ....and I haven't got all day spare to make gazpachio!!! :D
Friday, August 12, 2011
imac said…
Now - there grows a beauty Joey.
Friday, August 12, 2011
Karen said…
Wonderful photos as always...I love the Rose of Sharon. I went back several posts and just drank in all of your lovely photos and mosaics. Perfection!
Friday, August 12, 2011
Gatsbys Gardens said…
Hi Joey,

I haven't had Rose Of Sharon in many years but have been noticing them in other people's gardens lately. Such a beautiful display for this time of year when hardly any shrubs are blooming.

Eileen
Friday, August 12, 2011
F Cameron said…
I adore Rose of Sharon! Your photos are always sublime.


I planted a 'Blue Satin' a few years ago because PW said it was deer resistant. For about 10 minutes I enjoyed gorgeous blooms, then the whole plant was eaten. :-(
Saturday, August 13, 2011
Cassy said…
Very Biblical. The rose looks so pure and adorable.

Cassy from Guitar Made Easy
Saturday, August 13, 2011
Carol said…
Dear Joey, You have captured the essence of this beauty PERFECTLY! Lovely late bloomer. ;>)
Saturday, August 13, 2011
Kala said…
Beautiful photos Joey. This shrub always flowers in August here, as if to tell us that summer is far from over.
Monday, August 15, 2011
joey said…
Hugs, dear Liz, and thank you ... happy you enjoyed the lemon pasta. Shame on me ... with crazy life, my blogging graces are waning :)

An August favorite, imac. Thank you ...

Thank you, Karen. Wish I had more time to share all the beauty that from morning 'til night, amazes me.

Big and beautiful in many MI gardens, Eileen. I love this beauty whose flowers never cease to amaze.

Thanks Freda and so sorry about the deer dining :( Here at the lake this weekend, where deer abound, friends are amazed that I can grow hostas, a tasty 'deer treat'. Don't question, just happy that they are dining elsewhere!

Thank you, Cassy. Love this quote. perfect for this beautiful flower and use it each summer.

Thank you, Carol. So enjoy visiting you too ... this summer has been here/there/here/there ... and always a joy a moment to connect.
Thursday, August 18, 2011
Rob (ourfrenchgarden) said…
Do you know Oiseau bleu? a beauty.
Friday, August 19, 2011
Cher' Shots said…
Wow, beautiful.
'hugs from afar'
Friday, August 19, 2011
Rose said…
This is the loveliest Rose of Sharon I've ever seen, Joey! I loved all the collages on your last post, too. Looks like your garden is in its prime right now.
Friday, August 19, 2011
Pat said…
Sure are beauties.
Someone around here had a row of them for 2 years then they replaced them some other shrubs....can't figure that one out.
Sunday, August 21, 2011
Linnea said…
Very lovely rose. It looks a bit different from the roses I see around here in NorCal. Your flower shots on your blog are stunningly beautiful! Thanks for stopping by at my blog. Enjoy the week.
Monday, August 22, 2011
Anonymous said…
So lovely! I miss my Rose of Sharon, hubby doesn't like how it seeded all over the lawn. Don't the Japanese beetles eat yours up?
Tuesday, August 23, 2011
joey said…
Yes I've seen Oiseau bleu, Rob, and it's a beauty.

Thanks Cher ... happy remains of Michigan August :)

Thank you, dear Rose. I love these double flowers too.

Hi Patsi and thanks. Hum, maybe they just grew tired of them. A row might be too much ... I like just one specimen plant. Mine is tree form.

Thank you Linnea ... loved your lake shots. Is that where you live?

Have never had either problem, Robin, but it does need heavy pruning.
Wednesday, August 24, 2011
Patrick's Garden said…
I just love the Rose of Sharon especially at this time of year when everything else appears on its last legs. Love the bible quote. Do you use the Quote Garden?
Best,
Patrick
Wednesday, September 07, 2011
Post a Comment

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
Post a Comment
Read more

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...
38 comments
Read more

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...
35 comments
Read more