Apple Tree Varieties - Semi-Dwarf M111
Certified Organic Seed
Varieties available on this semi-dwarf stock.
This root stock leads to "semi-dwarf" fruit tree size, which is typically 15-20 feet high. M111 is adaptable to many soil types, and has been known to perform better in dryer soils and climates than other varieties.
- The varieties available on M111 stock are:
- Ashmeads Kernel: From the 1700s! A yellow russet apple with a complex sweet & tart aromatic flavor.
- Baldwin: From the 1700s. A red/green sweet storage variety.
- Calville Blanc: A very old variety that dates back to the late 1500s. Excellent for cooking, with it's sharp, sweet, tart flavor, and as it retains it's shape well. Pale yellow in color with white flesh.
- Cox's Orange Pippin: Introduced in 1825. A sweet dessert apple with attractive orange/red skin.
- Dabinett: A highly regarded 19th century English cider apple. Produces a "bittersweet" juice with good sugar content. Fruits are small, and yellow-green with red flecks. Reputed to have good disease resistance.
- Golden Russet: From 1845. Considered to be one of the best flavored American russet apples.Great for fresh eating, cooking, juicing and cidering. Sharp honeyed flavor; good keeper.
- Keepsake: Introduced in 1978. A late-season, hardy, crisp, small apple with excellent sweet, aromatic flavor and great keeping ability.
- Kingston Black: A significant, 19th century hard-cider apple variety, which produces a bittersharp juice. Small and dark red in color.
- McIntosh: A popular 1820s variety with a sweet, honeyed, fruity taste. Great for fresh eating, cooking or drying. Crisp, with crimson skin and bright white flesh.
- Northern Spy: Introduced in the 1840s. A mottled red and green, hardy, late season apple with a mildly sweet and aromatic flavor and crisp, crunchy flesh. An excellent keeper.
- Roxbury Russet: Generally accepted as the oldest North American apple cultivar. Sweet, exceptional, aromatic flavor with a hint of tartness. Fruits are greyish-green, with the typical orange-brown patches of russeting. A good keeper, and great for fresh eating, cooking, juice, hard cider, and drying.
Only gardeners in zones 5 or above should plant bare-root trees in fall. Locally, this means gardeners growing south of Albany or the Vermont/Massachusetts line, at low- to moderate-elevation sites.
Bare root trees are dug when dormant and shipped immediately after. They should be transplanted as soon as possible, before the ground freezes. Keep trees in a cool place prior to transplanting to keep them from breaking dormancy.
Choose a site in full sun, with relatively well-drained soil.
When your tree arrives, soak the roots in water a few hours before planting. Dig a hole that will accommodate the roots when they are spread out, plus a little extra room. When planting, keep the tree perpendicular to the ground, and keep the graft a few inches above the soil. Spread the roots out and gently fill in will soil all around. Tamp the soil down and water in well.
|1 Unit||$31.95||In Stock|