Why you should be excited
Rosemary Russet is a much-respected 19th century English apple ranked among the best-flavoured of all varieties.
The story of Rosemary Russet
When an apple's flavour is compared to that of the classic Ashmead's Kernel, you know we're talking about a variety that's pretty special.
That's the case with Rosemary Russet, an apple that's been winning accolades for more than a century and a half and one that continues to be widely grown in English home gardens.
The combination of strong apple flavour and an excellent balance between sweet and tart tends to be the recipe for success with classic apple varieties and that's exactly what Rosemary Russet has going for it. It also keeps well, which is a most excellent bonus.
And if you've avoided trying scratchy-skinned russet apples simply because they don't look appetizing, feel free to peel the darn thing and give it a try.
You're in for a treat if you do.
Rosemary Russet Facts
Started from a seed in Middlesex, England sometime before 1831.
Flavour, aroma, texture
Intensely flavoured, with an excellent balance between sweet and tart.
The greenish-yellow background skin colour of this medium-sized apple is flushed with orange or reddish-brown, often with patches of dots or russet.
When they’re available
Late season (usually in mid-October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Very good (4 or 5 months when kept refrigerated).