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'Worcester Pearmain' is an early season English cultivar of domesticated apple, that was developed in Worcester, England, by a Mr. Hale of Swanpool in 1874. [2] It was once the most popular cultivar in England for early autumn harvest [3] and is still popular to keep in the garden. [4] It has been extensively used in apple breeding. [1]
In 2014, the UK was the 39th largest producer of apples in the world. It produced 202,900 tonnes in 2012, down by half from 416,200 tonnes twenty five years before. Two-thirds of the nation's requirement for apples are imported; much of this is frozen for 12 months or more.
This is for apple cultivars that have originated in Great Britain or the United Kingdom, either if they are old natural cultivars or modern bred, which were developed in England or Britain. Pages in category "British apples"
It was propagated in 1864 by George Cooling [1] [2] and awarded a Royal Horticultural Society First Class Certificate in 1887. [1] [3] Sugar 13%, acid 13g/litre, vitamin C 12mg/100g. [4] 'Beauty of Bath' is a very early apple usually cropping in August but can crop as early as July (e.g. in 2011) or last into September.
The apple was a popular eating apple in Victorian times and spread through England and to America. The apple was found by John Braddick, growing in a hedge at Claygate. Braddick also discovered the 'Braddick Nonpareil' at around the same time and place. This medium-sized apple is brown-russeted with a crimson patch on the sun-facing side. There ...
The Bramley Apple was suggested and the first commercial orchard of Bramley was established in 1910 [9] at Maythorne Orchard, close to the Lower Kirklington Road on what is now a Golf course. [ 10 ] In 1900, the original tree was knocked over during violent storms; it survived, and is still bearing fruit two centuries after it was planted.
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The apple was first grown in orchards around the parish of Kingston St Mary in Somerset, whose inhabitants referred to it simply as the "black apple". [1] At Priorwood Garden. Kingston Black is capable of making a distinctive single-variety cider, [2] and its value in cidermaking meant that by the early 19th century it became more well known.