Latin name: Malus spp.
Variety: Honeycrisp on standard stock
Location: Vegetable garden
Origin: University of Minnesota 1991
- Honeycrisp, once slated to be discarded, has rapidly become a prized commercial commodity, as its sweetness, firmness, and tartness make it an ideal apple for eating raw. The Honeycrisp also retains its pigment well and boasts a relatively long shelf life when stored in cool, dry conditions
Preparation: planted 4/12/15 amended soil with worm castings, 1 cup triple phosphate, and 1 lb azomite. Spread 1 quart of soil from old Apple tree underneath.