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Oval
Slow
Malus domestica ‘Stayman Winesap’
10' - 25'
3' - 4'
A lovely combination of tart and sweet, the Stayman winesap apple has been popular since the days of the pioneers. They are not only tasty but also long-lived after being harvested, lasting 6 months or more in the refrigerator. The rich, wine-like flavor works well for applesauce, pies, and cider, and they are delicious eaten fresh.
When planting these trees, be sure to include other apple varieties such as red or yellow delicious, Jonathan, or early harvest to ensure pollination.
Full Sun
Acidic, Loamy, Moist, Rich, Sandy, Silty Loam, Well Drained
Apples are eaten by a variety of birds and mammals. The leaves and branches are browsed. The trees can be destroyed by rodents and rabbits girdling the stem or trunk. It produces nectar and/or pollen, thus providing nutrition for bees in early to late spring.
During the 1800s, winesap apples were beloved because of their long shelf life. This fruit kept long into the winter, providing something delicious and healthful to eat during the snowy months.
In 1886, Dr. J. Stayman of Leavenworth, Kansas, noticed a seedling of a winesap apple that was apparently slightly different than the rest. It eventually produced apples that he deemed superior to other winesaps. The apple growing community agreed, and the cultivar was given his name.
