Apples originated in Central Asia and were domesticated 4000–10000 years ago in the Tian Shan mountains. From there they spread and by 1300 BC the Egyptians were planting orchards along the Nile Delta. By c 800 BC the Greeks learned grafting techniques, and by c 300 BC the Romans were breeding apples for taste and size. The ancient natural naturalist, Pliny the Elder (died 79 BC), discusses several different kinds of apples and wall paintings from the Pompeian area show apples. Scholars have identified at least three varieties of apple from the ancient Pompeii area: Malus domestica var. alappia, M. domestica var. annurea, and M. domestica var. clavilla. Photo Credit Köhlers Medizinal Pflanzen Wikipedia
Apples are in the rose family Rosaceae, that also includes almond, cherry and lady’s mantle. The trees grow 6-15′ tall in cultivation and up to 30′ tall in the wild but many cultivars are grafted on dwarfing root stock and remain small. The trees are well branched and have smooth gray bark with raised lenticels. The dark green, elliptical to ovate leaves are 3-6″ long, have raised veins on their underside, and may be softly hairy. Cymes of 4-6 white flowers tinged with pink appear in the spring. Each flower is saucer-shaped, 1-3″ across, and has 4-5 petals. The central flower of the cyme, the “king bloom” opens first and may develop a larger fruit. The flowers and fruits attract wildlife and the fruits are especially valued all over the world for human consumption. Over 7,500 cultivars of apples are available in modern times and vary most significantly in the color, texture, taste and culinary use of the fruit.
Size: 6-15 (to 30′ in the wild)
Light: Full sun to part shade
Soil: Average, medium moist, well-drained
USDA Hardiness Zones 3-8 (Different varieties have different chilling requirements for flowering and fruit set)