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Plants Matching usda hardiness zone 3

Returned 3509 results. Page 238 of 351.

(Apple, Chestnut Crab Apple, Cooking Apple, Eating Apple)

Bred at the University of Minnesota in Zone 4, ‘Chestnut’ is among the hardiest of crabapples and, unlike most crabapples, is grown more for the taste of its fruits than its show of bloom. Its apples are much larger than those of most crabapples, approaching the size of small domestic apples. Also, they are as tasty and appreciated as domestic apples grown in cold climates. The flesh is yellow, very sweet, fine-textured, and crunchy, with a nutty flavor and an aftertaste of pear. This is a broad,...

Image of Malus domestica

James Keith

(Apple, Cortland Apple, Red Eating Apple)

This classic, old-time apple is still one of the most popular in United States production. Bred at Cornell University in 1915 as a hybrid between ‘Ben Davis’ and ‘McIntosh’, its medium-sized fruits are red with yellow-green undertones. The flesh within is super sweet and crispy, especially if eaten right after picking. 'Cortland' trees are vigorous and high-producing. Cross-pollinate with 'McIntosh', 'Golden Delicious', 'Honeycrisp' or other apples that bloom mid- to late-season. This fall-producer...

(Apple, Cooking Apple, Duchess of Oldenberg Apple)

Introduced from Russia to England (and thence the United States) in the early nineteenth century, 'Duchess of Oldenburg' is still valued for its exceptional cold hardiness and flavorful apples. Ripening in late summer, the medium to large, spherical fruits have thick, tender, greenish yellow skin heavily blushed and streaked with red. The fragrant, fine-textured, pale yellow flesh of this dessert or cooking apple is firm, tender, and juicy. The fruits store poorly. This cultivar bears heavy crops...

(Apple, Early Harvest Apple, Yellow Cooking Apple)

Originating in the northeastern United States in the eighteenth century, 'Early Harvest' bears numerous apples very early in the season. Ripening from mid- to late summer, the medium to large, somewhat pear-shaped fruits have pale yellow skin blushed with orange-brown. The creamy-white flesh of this cooking apple is firm, grainy, crisp, and sometimes dry. The fruits store poorly. This cultivar reliably bears heavy crops on large, upright, spreading, somewhat ungainly trees. Plant another apple variety...

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Russell Stafford

(Antique Apple, Apple, Cooking Apple, Dessert Apple)

Possibly originating in Quebec in the seventeenth century, 'Fameuse' (also known as 'Snow') is still prized for its exceptional cold hardiness and its handsome flavorful apples. Ripening in early fall, the small, globular or slightly flattened fruits have greenish yellow skin heavily overlaid with red blushing and streaking. The fragrant white flesh of this dessert or cider apple is tender, juicy, and very tasty. The fruits do not last long in storage, and are highly susceptible to scab. The vigorous...

(Apple, Fireside Apple, Red Eating Apple)

Introduced by the Minnesota Agricultural Experiment Station in 1943, this cross between 'McIntosh' and 'Longfield' is well worth growing for its cold-hardiness, disease resistant, and flavorful long-keeping apples. Ripening in late summer and early fall, the large conical fruits have greenish yellow skin heavily streaked and blushed with red. The pale greenish yellow flesh of this dessert or baking apple is crisp, juicy, and sweet/tart. The scab-resistant fruits keep well in storage. The vigorous...

(Apple, Cider Apple, Freedom Apple, Red Cooking Apple, Red Eating Apple)

Introduced in New York in 1983, this hybrid of 'Macoun' and 'Antonovka' bears tasty, multi-purpose apples on vigorous, cold-hardy, disease-resistant trees. Ripening in early fall, the medium to large fruits have yellowish green skin heavily streaked and blushed with red. The flesh of this dessert, cooking, or cider apple is firm, crisp, juicy, and sweet/tart. The fruits keep well for several weeks. The vigorous upright densely branching trees are reliable bearers, and are resistant to scab, fireblight,...

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Russell Stafford

(Antique Apple, Apple, Dessert Apple)

Originating in the Northeast United States in the late eighteenth or early nineteenth century, this exceptionally cold-hardy cultivar is still widely considered the best cider apple. Ripening in early to mid-autumn, the small to medium, spherical fruits have thick, greenish yellow skin with rough green or gold patches covering much of the surface. The fine-textured yellow flesh of this cider, cooking, or dessert apple is firm, crisp, juicy, and richly flavored, with a marked sweetness. The fruits...

Image of Malus domestica

Jessie Keith

(Apple, Eating Apple, Golden Supreme Apple)

This relatively new apple has earned attention for its flavor, sweetness and longevity in storage. The fruits are medium-sized and yellow, with a pink blush where sun reaches the skin. The flesh is firm, cream-colored, moderately crisp, juicy to very juicy, and browns slowly when exposed to air. The flavor is sweet to mildly sweet and pleasant with little or no detectable acid (unlike its parent, ‘Golden Delicious’). Harvest comes in early autumn. This apple can be kept for months in refrigerated...

(Apple, Eating Apple, Goodland Apple)

Introduced in 1955 by the Morden Research Station in Morden, Manitoba, this open-pollinated seedling of 'Patten Greening' bears tasty apples on exceptionally cold-hardy trees. Ripening in late summer, the medium to large, rounded fruits have greenish-yellow skin heavily blushed with red. The flesh of this dessert or cooking apple is tender, crisp, juicy, and fragrant. The fruits do not keep long. The vigorous, spreading trees bear reliably every year. For maximum production, plant 'Goodland' near...