How to prune a neglected apple tree?
As described earlier, you must first carry out sanitary pruning of the apple tree. Then, if necessary, reduce the crown height. This operation makes it possible to open the crown and provide it with light. When reducing the height, it is worth removing part of the central conductor or part of the branches replacing it. The cut point is determined separately in each case. The cutting height should be between 2 and 3 meters from the first order of branches. But on condition general condition tree. Pruning a neglected apple tree, it is necessary to take into account that by removing a large number of overgrown branches, denudation may occur. In this case, the reduction in tree height should be divided into 2-3 years, cutting out the branches in parts. The upper branches are pruned to transfer to stronger and younger branches located horizontally. Branches growing downward or drooping for some reason need to be transferred to strong vertical branches. After reducing the height, crown thinning should be postponed until next year, since after reducing the height, additional lightening should not be carried out. If a reduction in height is not required, then thinning pruning can be done. In this case, branches that thicken the crown and grow inward are cut out. When the growth of trees begins to weaken with age, and the periodicity of fruiting begins, you should perform . This becomes noticeable when the annual growth is less than 20 cm, and the quantity and quality of fruits is reduced. After rejuvenating the tree next year formative pruning is necessary. Since with the arrival of spring a large number of stabilizing shoots (tops) are formed, some of which should be removed, and from those left behind, future fruit branches form. The complete formation of trees after rejuvenation takes 2-3 years and requires a lot of attention and effort. It is also necessary for tree seedlings in the first years after planting. This pruning forms the skeleton of the crown and saturates it with overgrowing branches.
When performing pruning work, you must remember. That this procedure does not contribute to the replacement nutrients, disease and pest control. And it makes it possible to grow new roots and branches, which helps increase their strength and longevity. https://youtu.be/hcU7MC3hmmg Fruit tree pruning:
This spice is loved by chefs all over the world for its characteristic pine aroma and pleasant flavor tones with which it decorates a variety of dishes. Rosemary works well when paired with poultry, meat and fish, as part of alcoholic drinks, baking and vegetable dishes. We invite you to try an unusual but very successful combination of rosemary and apples. With this couple we are preparing a pie, confiture and something else.
APPLE JAM WITH ROSEMARY
- apple – 4 pcs.
- rosemary – 1 sprig
- sugar – 500 g
- juice of ½ lemon
Wash and peel the apples. Grate the fruit on a coarse grater, leaving the core intact. Add lemon juice and sugar, mix. Wash the rosemary and tear off the leaves from the branch. Place the rosemary leaves and apple cores in cheesecloth, tie them together and add to the pan with the applesauce.
Bring the mixture to a boil over medium heat, stirring constantly. Cook for a couple more minutes, then reduce the heat to low and simmer for about an hour until thickened. We check for readiness as follows: place a teaspoon of the mixture on a saucer and place in the refrigerator for 5 minutes. If the confiture does not spread across the plate and retains its shape, then the dish is ready.
Remove the pan from the stove and let the confiture cool. Then we sterilize the jars with boiling water and place the finished treat in them.
CARAMELIZED APPLES WITH ROSEMARY
- green apple – 3 pcs.
- rosemary – 3 sprigs
- apple cider – 1 ½ tbsp.
- sugar – ¼ tbsp.
- salt – ¼ tsp.
- cinnamon – ¼ tsp.
- Greek yogurt - 1 tbsp.
- vegetable oil - to taste
Preheat the oven to 230 degrees.
Pour the cider into a saucepan, add the washed rosemary branches and bring to a boil over medium heat. Remove the saucepan from the stove and leave for 5 minutes, then remove the rosemary.
Wash the apples, peel and core them and cut each into 12 slices. Mix sugar with salt and cinnamon and sprinkle apples with spices, mix well.
Grease the baking tray vegetable oil and place apple slices in spices on it in one layer. Place in the oven for 10 minutes, then stir and bake for another 5 minutes. Pour the spiced cider over the apples on the baking sheet and return to the oven for another 5 minutes until the apples are soft.
Turn on the grill mode in the oven and let the apples brown for another 2-3 minutes. Place the finished caramel apples with juice into portioned containers with yogurt or serve on toast, garnished with rosemary.
APPLE PIE WITH ROSEMARY
For the pie, mix sifted flour with baking powder and salt. Butter Grind with sugar until light and fluffy. Add the eggs one at a time into the butter mixture and stir until smooth. Add vanilla extract. Mix flour and milk into the butter-egg mixture in portions: a third of each ingredient at a time.
Rosemary is a late-autumn dessert-type variety. It is still not known who exactly produced this species. Some scientists have suggested that it appeared by sowing the seeds of Antonovka, which it resembles in some of its properties. In Russia, the Rosemary apple tree is common in the Middle Volga region and in the middle zone.
The variety is distinguished by large fruits, the weight of which can reach up to 180 grams. The description states that they have a variable shape - from round to conical.
The skin of apples is smooth and thin, slightly oily, with sufficient quantity white dots. The fruits have green color, which smoothly turns into a beautiful blush. Apple pulp very juicy, with a pleasant dessert aroma. The fruit tastes sweet, with a slight, subtle sourness.
Apples have excellent transportability - in cool weather conditions they can be stored for up to three months. The tree has a high yield - up to 170 kg can be harvested from one. Winter time The apple tree also tolerates it well - down to -35 degrees.
The plant resists diseases well and is not affected by viruses and fungi. Can be used in different regions middle zone.
Advantages and disadvantages
The advantages include the following points:
- big harvest;
- tolerates frost well;
- perfectly stored;
- not susceptible to fungi.
It is believed that this apple tree is one of the most delicious growing in Russia. She has only one drawback - it’s not early view. But the fruits are stored in a cool place for 2-3 months.
Characteristics of the variety
IN at a young age medium-sized tree. It has dense branching and rounded crown. The shoots are strongly drooping and thick. The leaves of the tree are also strongly drooping and large in size.
Regions of distribution
Apple trees can be grown in the Moscow region, as well as other areas of the middle zone. Also suitable for growing in the middle Volga region.
Subspecies of apple tree Rosemary
There are two subspecies of apple trees - White and Russian. The first has a mostly white color, the second has a bright, more pronounced pink spot. However, this is not the only main difference between the subspecies. The Russian variety, produced, as the name suggests, in Russia, is more adapted to cold weather and tolerates frost better. And here white variety more southern - because of this, it initially became widespread in Crimea, and then in other southern countries.
It is known that the white variety originally appeared in Italy.
Nevertheless, both the first and second subspecies are distinguished by excellent taste. And the high yield of both the White and Russian varieties pleases most gardeners.
“... I remember when I was a child, my grandmother came to us from Crimea and brought unusually fragrant apples, calling them Rosemary. I’ve never seen anything like them anywhere else...”
N. Prikhodko, Kharkov
White rosemary is a classic industrial variety, the birthplace of which is considered to be South Tyrol, now part of Italy. Already in early XIX centuries, these apples were supplied in wholesale quantities to both Russian capitals, Moscow and St. Petersburg. Considering the great demand for it in Russia, rosemary began to be planted in Crimea large areas. Somehow it turned out that it did not take root anywhere else in the world, but in our area it entered the golden fund of the Crimean aborigines.
White rosemary, like sinapa, has lost its popularity among gardeners due to its tall growth and late fruiting. And this is almost true, because, grafted onto seedlings of Sarah, sinapa reached a height of 12-15 m (in the nineteenth century, white rosemary was cultivated in this way). Nevertheless, it works well on weak-growing rootstocks and begins to bear fruit from the second year of planting.
We have also seen industrial plantings of this amazing variety in Crimea. In terms of area, it ranked fifth or sixth among the most popular. The famous pomologist L.P. Simirenko wrote about it this way: “The fruits of white Rosemary are medium in size, sometimes quite large, elegantly beautiful, noble, symmetrically regular, long-ovoid in shape, with somewhat blunted poles. They are well transported and are perfectly stored, do not wither and don't frown.
The peduncle is moderately long, the skin is slightly fragrant, thin, but quite strong. White specks are scattered over the entire surface of the fruit, one side is washed with a delicate pink blush. The pulp is white, very tender and soft, juicy, wine-sweet and flavored with a very unique bouquet characteristic only of white Rosemary, which many people really like."
We, too, are among those “many” who really enjoy the unsurpassed taste of these aromatic fruits. In their pulp, sweetness, acidity, juiciness and aroma are in such an ideal proportion, and the consistency is so delicate that the Rosemary apple satisfies the requirements of the most demanding connoisseurs.
This variety has luxurious dark green leaves elongated shape with a slightly convex middle. Flowering begins early, but very large white flowers are not afraid spring frosts, hold tightly to the branches and attract many bees. The fruits produce a large number of small dark brown seeds that are weakly held in the seed chamber; if an apple picked at consumer ripeness is shaken near the ear, they rattle like balls in a rattle, which distinguishes Rosemary from all other varieties.
At home, in an ordinary cool cellar, these apples are stored until the new harvest, maintaining a harmonious taste and a unique bouquet of aroma, which simply cannot be confused with the melon flavor of Polish and Turkish apples offered in our supermarkets; Rosemary fruits do not wither, do not “swell”, or wrinkle. White Rosemary stands out like a diamond against the background of river pebbles among the most exquisite apples.
This is what it is, an apple from childhood. Rosemary seedlings are in great demand, so we can proudly say that we have done a lot for its revival and spread in our country.
Vladimir and Nina VOLKOV
S. Donskoye, Crimea
RICHARD YELLOW(Gelber Grand Richard, Gelber Richard, Hallen apple, Hirschfeld großer Richard, Winter grand Richard)
According to some information, this variety arose as a random seedling and was discovered in 1814 in Kerkhove near Wittenburg (Mucklenburg, Germany); according to others, it was allegedly bred by Pastor Kliphot in the same Kerkhove around 1820.
The fruit is elegant, symmetrically built, medium in size or quite large, slightly ribbed, larger in the toe area, truncated-conical in shape. The fruits in the harvest are single-sized, and in unfavorable summers they are often affected by scab; they stay on the tree very precariously, especially in the fall, as they approach botanical maturity. The saucer is beautiful, small, shallow, with raised folds; it is surrounded by convex tubercles giving rise to five more or less flat ribs that cross the fruit from one pole to the other. The stalk is thick, short, and does not protrude beyond the boundaries of a large and deep funnel, the walls of which are lined with a layer of rust.
The skin is slightly fragrant, smooth and oily to the touch, very thin but dense, pale yellow, sometimes with a slight blush on the sunny side; the entire surface of the fruit is densely dotted with small white moving dots.
The pulp is yellowish, tender, quite juicy, sweet, with a very slight spicy flavor and slight acidity. The chambers are characteristically built, very long, and the grains are very small.
The tree is of moderate vigor, frost-resistant, healthy, forms a transparent, highly spherical crown. It is very demanding: it needs heavy, damp soil and moist air, a location very protected from the winds. The tree enters the fruiting period late, but it gives birth only moderately. The flowering period is mid-early and quite long.
Zoned: Russia - Kaliningrad region.
ROSEMARY WHITE(Bilé rozmarinove, Botzner Rosmarin-Apfel, Edelweißer, Italienischer weißer Rosmarin, mela di Rosmarino, Rosmarino bianco, White Rosmarin)
White rosemary is a classic industrial variety, native to South Tyrol, where it serves as one of the sources of the region's wealth.
The fruit is elegant, medium in size, sometimes quite large, symmetrically regular, long-ovoid in shape, with somewhat blunted poles. The fruits do not adhere firmly to the tree, are never affected by scab, and tolerate transportation well. The saucer is spacious, sometimes more or less deep. The stalk is quite thick, with a bell at the upper end, sometimes short, sometimes long, freely protruding beyond the limits of the spacious and deep funnel.
The skin is slightly fragrant, smooth, tender, sometimes somewhat greasy to the touch, thin, not strong enough, pale or waxy yellow, with white specks scattered throughout the field; the sunny side of the fetus takes golden hue, and sometimes washed with a pink blush.
The pulp is white, very tender, soft, wine-sweet, with a very unique bouquet characteristic only of White Rosemary, which many people like very much. In general, the taste of this apple is very noble, since its pulp contains all the necessary elements, such as sugar, acid, juice and aroma in a very harmonious combination, its very consistency is so delicate that it makes the apple described in the full sense of the word an excellent dessert fruit, which cannot but satisfy even the most demanding connoisseur.
The tree is frost-resistant, healthy, has strong growth, forms a sparse, rather transparent, highly pyramidal crown Blooms early; The flowers are white, large, and not particularly sensitive to bad weather. The tree enters the fruiting season late, but over the years it gives birth constantly and abundantly.
Zoned: Russia - Krasnodar region, Astrakhan region, Dagestan, Crimea; Kazakhstan - Alma-Ata, Dzhambul, Kyzyl-Orda, Chimkent regions; Uzbekistan - Andijan, Bukhara, Kashkadarya, Namangan, Samarkand, Surkhandarya, Syrdarya, Tashkent, Fergana regions, Karakalpakstan; Azerbaijan, Georgia, Kyrgyzstan, Tajikistan, Turkmenistan.
ROSEMARY LIPTAYA(Romarin Liptay's, Von Liptay's Rosmarin)
Originator - Eduard Liptai (Hungary)
The fruit is beautiful, medium in size, slightly ribbed, ovoid, cylindrical or barrel-shaped. The saucer is large, but very deep, with very prominent mounds that serve as the beginning of five branching ribs, which do not go beyond 1/3 of the height of the fruit and disappear. The peduncle is short, thick, with a small socket at the upper end and sometimes adherent to the raised fold; the funnel is tight and shallow.
The skin is smooth and dry to the touch, shiny, thin, but dense, easily peeled off from ripe fruits; it is golden-yellow in color, with a bright carmine-red blush on the sunny side and dotted with small white and gray-rusty dots and specks.
The pulp is white, very tasty, quite juicy, with a pleasant wine-sweet taste.
The tree is vigorous, wide-crowned and generously productive.
ROSEMARY RUSSIAN
F.E. Romer, as some believe, is not the originator of the described variety, but his merit lies in the fact that he brought Russian Rosemary out of obscurity and contributed to the spread of this Russian apple.
The fruit is attractive in appearance, somewhat ribbed, small or of good medium size, sometimes flat-spherical, sometimes even slightly splayed, sometimes highly built, almost cylindrical, slightly tapering towards the toe. The saucer is spacious, very shallow, with convex folds; sometimes at its base lie five symmetrically located wide and convex fleshy rays, which form a beautiful rosette. The stalk is not thick, short, and is completely hidden in a not deep, but quite spacious funnel, the walls of which are sometimes lined with a light layer of rust.
The skin is fragrant, smooth, thin, light yellow, truncated throughout the field with white dots.
The pulp is yellowish-white, at first somewhat dense, but then it becomes loose, quite juicy, sweet, with a delicate acidity in taste.
The tree is of good medium strength, certainly frost-resistant, enters the fruiting season early and develops a generous yield.
F.E. Romer wrote on March 7, 1899 that the strong aroma and delicious taste of Russian Rosemary make this variety the best dessert apple Central Russia. These fruits can easily be preserved until March and beyond. Such keeping quality is obviously characteristic of fruits of this variety only of northern origin. In more southern areas, Russian rosemary is a summer apple and preserves good view in the pantry until mid-September, but this appearance is deceptive: the pulp of such fruits is already dry, mealy, and tasteless.
ROSE FROM BENOZH(Bonne de Mai, Cadillac, Dieudonné, Rose de Benauge, Rose de France, Rose tendre, Rosenapfel aus Benauge)
Where, by whom and when this variety was bred is unknown; one can assume that its homeland is somewhere in southwestern France: there, in the Gironde, in the industrial gardens of the outskirts of Bordeaux, it is cultivated in large quantities, and the harvest of its spectacular apples, although of rather mediocre taste, is annually exported in large quantities to England. For decoration dining tables in March - April you can hardly find more beautifully colored apples.
Fetus beautiful shape, beautifully colored, small to medium size And us; it can be flat-spherical, or truncated round-conical, and then the ribbing on its upper quarter is especially noticeable. The fruits withstand long-distance shipment well. The saucer is beautiful, small and quite spacious, shallow, folded and surrounded along its upper edge by characteristic tubercles, giving rise to very prominent ribs. The stalk is thick, short and protrudes little beyond the limits of a small but deep funnel, the walls of which are lined with a layer of rust.
The skin is slightly greasy to the touch, lemon-yellow, with dark dots scattered throughout the field; The sunny side of the fruit is washed with a magnificent carmine-red blush.
The pulp is yellowish-white, quite tender, juicy, very sweet.
The tree is vigorous, not particularly demanding on soil conditions, has a late flowering period and generous yield.
ROSE FROM MORINGEN(Moringer Prachtcalvill, Moringer Rosenapfel, Rose de Moringer, Rosenapfel Moringer)
Apparently, this variety arose by chance in the vicinity of Moringen (Germany). Oberdieck initially called it the Moringen luxurious calvil, and in 1869 he already described it under the name Rozovka Moringen. In the same year, the apple that occupies us was described by Dr. Lucas, and later by Lauhe. I draw your attention to the fact that there is a closely consonant, but pomologically independent variety Rosovka mahringensis, first described by Lauche.
The fruit is of captivating beauty, medium to large in size, calvel-shaped and ribbed, especially in the toe area, truncated-conical in shape, appearance somewhat reminiscent of Aport Alexander. Saucer irregular shape, spacious, quite deep. in folds. The peduncle is thick, short, moderately long, somewhat curved and protrudes little beyond the spacious and deep funnel.
The skin is slightly fragrant, smooth and slightly fragrant to the touch, shiny, thin, light yellow, washed on the sunny side with a luxurious, very wide light carmine-red blush and streaked with specks of the same color; the entire surface of the fruit is dotted with very small light brown dots.
The pulp is white, reddish under the skin, tender, loose, juicy, wine-sweet.
The tree is of strong growth, beautiful, healthy, frost-resistant, forms a very branched, wide-pyramidal crown; not particularly demanding regarding soil conditions. It enters the fruiting season early, and gives birth very often and gratefully.
ROZOVKA MUSCHENA(Mela rose di Mueschen, Pomme rose de Muschen, Rosenapfel Müschens, Ruzove Müschenove, Weißer Sommer Rabau)
In 1820, cuttings of this variety were obtained by Müschen (Mecklenburg, Germany) from Diehl under the erroneous name White summer rambur. While waiting for the true name to be established, Oberdik assigned it the one that this apple still bears.
The fruit is beautiful, of good medium size, slightly ribbed, flat-spherical in shape, and sometimes resembles the speckled boletus in appearance. The saucer is spacious, deep, folded and surrounded along the edge by fleshy tubercles. The stalk is thick, short and almost does not extend beyond the spacious and deep funnel, the walls of which are often lined with a layer of radially distributed rust.
The skin is fragrant, smooth, delicate, slightly greasy to the touch, very thin, pale yellow, streaked with carmine-red stripes. Due to the fact that the skin is very delicate, care is required when harvesting and packaging.
The pulp is snow-white, tender, soft, juicy, wine-sweet, with a pleasant strawberry flavor.
The tree is vigorous, healthy, hardy, unpretentious, begins to bear fruit early and will happily bear fruit in sufficiently damp soil.
ROZOVKA USIKOVA
On the issue of the origin of this variety, the author of “Brief Pomology” I.P. Usikov reported the following: at the end of the 70s, 19 Art. He purchased from the Saratov prasols a dozen or two apple trees of a variety that they simply called “rosovka.” Wanting to find out the true pomological name of this variety, he exhibited its fruits at the International Horticultural Exhibition in St. Petersburg in 1894, but this variety was not identified there. someone suggested calling the described pink after the exhibitor, who did not claim originality. Later Ya.O. The German sent several dozen cuttings taken from I.P. Usikov of this variety to North America and to the West.
The fruit is medium to large, flat-spherical.
The skin is white, and the sunny side is streaked with beautiful carmine-red stripes.
The pulp is dense, juicy, with a wine taste, sometimes with a slight bitterness.
The tree is frost-resistant, grows strongly from a young age and forms a wide, flat, sparse crown; The yield is generous, but not annual.
ROZOVKA CZECH(Böhmischer Rosenapfel, Großer Bühmischer Sommer Rosenapfel, Rosa di Boemia, Ruzové ceské)
The birthplace of this ancient beautiful variety- Czech Republic, where pomologist Ressler found it at the end of the 18th century Art.
The fruit is beautiful. rather large, ribbed, flat-spherical in shape. The saucer is irregular in shape, wide, rather deep, with raised folds. The stalk is thick, short and hidden in a spacious and rather deep funnel, the walls of which are often lined with a layer of radially distributed rust.
The skin is fragrant, slightly oily to the touch, thin, shiny, yellowish-green in color, but often completely filled with a cherry-red blush, against which speckles clearly appear and quite often scattered light dots are visible. In places, especially in the area of both poles, a thin web of delicate rust sometimes appears; the entire surface of the fruit is very thin layer bluish-matte coating.
The pulp is yellowish-white, sometimes reddish directly under the skin, loose, juicy, and sour.
The tree develops vibrant growth, forms a sparse, wide crown, enters the fruiting season early and gives birth very gratefully.
RUDOLF(Korunni princ Rudolf, Kronprinz Rudolph, Kronprinz Rudolph von Österreich, Prince impérial Rodolphe d'Autriche)
The originator is I. Klöckner in Steyermark (Austria). The grain from which this variety was obtained was sown in 1863, and the tree brought its first harvest in 1873.
The fruit is beautiful, slightly ribbed, of medium size. often symmetrically flat-spherical in shape, sometimes more or less highly built. The saucer is irregular in shape, small, very shallow, with folds and tubercles. The stalk is moderately thick, short or long, and sometimes hides, sometimes freely protrudes beyond the limits of a narrow and deep funnel, lined with a layer of radially arranged rust.
The skin is slightly fragrant, smooth and dry to the touch, shiny greenish-yellow, but often most of the surface is filled with a crimson-red blush, against which numerous light brown dots appear.
The pulp is white, somewhat dense at first, but at full maturity it is quite tender, sourish-sweet.
The tree is of medium vigor, frost-resistant, durable, forms a narrow, highly pyramidal crown, and develops a rewarding yield.
RUSS - LATOUR(Rousse de l'Orne, Rousse-Latour)
A relatively new cider variety, which was recognized by the West French Pomological Association as one of the best for cider production.
The fruit is beautiful, large, very slightly ribbed, then approaches cylindrical shape, then it is cast into a more or less flat-spherical shape, but in both cases it is little symmetrically constructed. The saucer is spacious, quite deep, with folds. The peduncle is thick, short or long. protrudes beyond the wide and rather deep funnel.
The skin is slightly greasy to the touch, thick, easily peels off in ripe fruits, greenish-yellow, but most of the surface is washed with a rather bright red blush, against which numerous light dots appear with particular relief.
The pulp is yellowish-white, loose, quite juicy, sweet, with a slight bitterness in taste.
The tree is strong. frost-resistant, hardy, generously productive. The flowering period is very late.
