Dutch Codlin
type: Culinary
synonyms: Chalmers’ Large; French Codlin (there is also a varietal by this name, please see
French Codlin ), Royal Codlin, Tankard, White Codlin (according to George William Johnson in "The Gardener's Monthly, Volume 11-12" this also refers to Dwarf Apple of Armenia and also
Early Almond ). German pomologist Adrian Diel in the early 1800s referred to it as
Glory of the West to which A.J. Downing followed suit. Was also called Codlin Hollandais (Thom 322) and Fat Ox (Barron 246)
summary: This cooking apple from the 1700s makes a somewhat tart, golden sauce, though rather mild.
identification: Very large, conic tending to oblong. Prominent ribs. The skin base colour is pale greenish-yellow, often blushed with a pale orange or red on the sun-exposed face. The calyx small and closed, set in a deep and narrow basin. The stem is short and stout, set in a deep and narrow cavity. Develops a greasy feel as it matures.
characteristics: The flesh is white moderately fine-grained, firm and sharp.
origins: Originated in The Netherlands in the 1600s and quickly expanded into neighbouring countries, particularly Germany where it became known as the Holländischer Küchen Apfel and France under the name Codlin Hollandais. It also expanded across the English Channel in the late 1700s and established itself as the Dutch Codlin which was widely grown by 1783 when it was described by ?????
cultivation: Moderately vigorous.
cold storage: Keeps less than two months in cold storage.
vulnerabilities: Resistant to scab, some susceptibility to canker.
harvest: Ready for harvest starting early in the fourth period.
notes: The term "codlin" or "codling" is used to indicate a cooking apple, often large, usually green in colour and mostly tall, conic in shape. The Dutch Codlin certainly conforms to this definition.
pollination group: F
pollination peak: 20
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 4
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