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Homestead Apple Seeds

$3.20$4.00 20% off

12.248 STEEM 15.31 STEEM
5.43 SBD 6.787 SBD
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Overview

The Apple hardly needs any introduction, but this common tree is worthy of our attention. We are offering seeds of a homestead apple which is probably at least 3 or 4 decades old and judging that there is no visible graft union it was planted by seed. I am saving seeds for growing our own apple trees as well as root-stock for grafting other cultivars in subsequent years.

Homestead Apple – Malus domestica

Life cycle: Perennial / Ease of propagation: Moderate / Hardiness zone: 3-8

The Apple hardly needs any introduction, but this common tree is worthy of our attention. We are offering seeds of a homestead apple which is probably at least 3 or 4 decades old and judging that there is no visible graft union it was planted by seed. I am saving seeds for growing our own apple trees as well as root-stock for grafting other cultivars in subsequent years.

The red apples from this tree are sweet, crisp, numerous and delicious. We clearly don’t know what variety apple seeds this tree grew from so we simply call it Homestead Apple. Several visitors joined us this year during apple season and we enjoyed eating many apples to our content. Out of the 8 other named (grafted) cultivars that are producing on this land, the Homestead Apple was a consistent winner in flavor. There is not any incredible noteworthy fact about this apple other than it is simply delicious. We harvested a bumper crop of apples from this tree in late September when the apples were ripe and started dropping. However the remaining apples we left on the tree are still hanging at the time of this writing in mid November and are sweeter and crisper than ever.

Please keep in mind that this tree is near other varieties and so it will not produce true to seed but I am sure that the apples this mother’s children produces will be worthy of eating. But I share this note with you in case you have a small space and can only plant a few trees and would rather not gamble on the apple you will get a few years down the road, this might not be the seed for you. On the other hand if you are interested in sharing in Nature’s circle of life and planting tree seeds rather than relying only on grafting clones of the same genetics over and over, perhaps Nature will reward us with resilient trees that bear delicious apples.

Apple trees are often abundant and plentiful and one mature tree might deliver more apples than one family can eat. Plant several more trees and then your family can have all the apples you can eat as well as all the cider you can drink. More trees yet and your horses, hogs, cattle and other livestock will thank you.

We love eating dried apples throughout the year and we can a lot of applesauce to enjoy with our yogurt, in pies and crumbles and as a side with our meals. The pectin in apples make it easy to jam because they don’t require cooking down. Once they soften, fill your jars and they will gell up to a nice thick consistency. I don’t know why store bought apple sauce is so runny because mine is always thick!

I probably don’t have to tell you that apple cider makes good hard cider, wine and vinegar.

“A ripe apple is one of the easiest vegetable substances for the stomach to deal with, the whole process of its digestion being completed in eighty-five minutes. The juice of apples, without sugar, will often reduce acidity of the stomach; it becomes changed into alkaliine carbonates, and thus corrects sour fermentation. It is stated on medical authority that in countries where unsweetened cider is used as a common beverage, stone or calculus is unknown, and a series of inquiries made of doctors in Normandy, where cider is the principal drink, brought to light the fact that not a single case of stone had been met with during forty years.”
– Maud Grieve, A Modern Herbal

Sowing Instructions

Seeds require 3 months cold stratification. Sow in pots/trays and keep slightly moist but not sopping wet through the winter and watch for germination in spring/summer. Alternatively stratify the seeds in the refrigerator in moist but not sopping sphagnum moss or coconut coir for three months and then place in pots or trays. Once sprouts are large enough, prick out into their own pots. Transplant in the fall or the following spring.

References

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