I’m contemplating putting one in next year. But I cant find much online regarding scab and CAR susceptibility. I don’t spray so I’d rather not waste time on something destined to fail. Anyone have any experience with black gilliflower that may help? Thanks
There was an ancient standard size Black Gilliflower/Sheepnose tree on my place that finally toppled a few years ago during a windstorm. I never sprayed and to my knowledge none of my predecessors did either. Never thought I’d miss that variety until I didn’t have it anymore. My grafts haven’t produced yet. Far from my favorite apple, but we’ve kept it over the winter in a ground cellar. Prior owner wrapped them individually in newspaper and kept them in the ground cellar until the following spring. I don’t remember seeing CAR. There may have been some scab, but if there was, it wasn’t as bad as other varieties. Overall it was a low effort variety for my northern Pennsylvania climate.
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There are many “Sheepnose” apples. And sadly it often is confused with the “Crows Egg” apples.
Black Gilliflower is a very purplish apple. What we grow in the South is just " Sheepnose" with no synonyms. It is a wild growing tree known to live a long time. It makes a greenish apple with a few red streaks. Medium. Very tender and delicious July to August apple. Does not keep at all.
It is one apple I like refrigerated. Very juicy for hot summer days.
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Mine turned a very dark purplish/red/almost black when kept on the tree late in the season. Those pictured were dated October 15, which is a bit earlier than usual, but picking time always varied.
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Definitely the fine Gilliflower. Bet they taste good.
I hate adding a short life summer apple; but I like gnarly growing treez and the apple is very good when pi ked. So I will add Sheepnose eventually.
Sorry for the typing. Tjey put me back in the hospital and they put the IV in my arm bend.
Hate it. I am losing tons of new start trees. Figs, Pears and Apples.
They taste better the longer they set, but they’re on the dry side. Off the tree they’re hard and taste like cardboard if picked too early. They’re great dried or make a great apple paste if allowed to freeze. I say paste instead of sauce because it’s quite thick.
Wishing you a speedy recovery.