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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]
This apple tree at the Botanic Gardens in Cambridge is a descendant of a tree which grew in Isaac Newton's garden at Woolsthorpe Manor. Erroneously photographed with an apple of the "Red Delicious" variety. The Flower of Kent is a green cultivar of cooking apple. It is pear-shaped, mealy, and sub-acid, and of generally poor quality by today's ...
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"
Apple Trees at Bank Hall, Bretherton, the far right blossom tree behind the cedar tree is the Laxton apple tree. 'Laxton's Superb' was first bred in 1897 by Laxton Brothers and introduced in 1922 having received an Award of Garden Merit from the Royal Horticultural Society in 1921.
Although locally in cultivation for many years in the West of England, it did not become more widely known until the 19th century, [5] probably after it was introduced to the Fulham Nursery and Botanic Garden in about 1800. [6] It subsequently became popular for market and was widely grown for commercial purposes up until the 1890s. [7]
The Cambrian Journal (Vol. 111, 1858) contains a list of names for about 200 Welsh apples, [1] the majority of which were from the Monmouth area. In 1999 a single apple tree was identified by Ian Sturrock on Bardsey Island (located at the end of the Llŷn Peninsula in North Wales ).
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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.