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Webb's Kitchen Russet
type: Dessert
synonyms: Webb, Webb's Russet. Believed to be the same as Burgess Seedling .
identification: Medium tending to large. Round, sometimes tending to conic with slight ribbing on the faces. Greenish-yellow blushed reddish brown on the sun-exposed face and marked with scattered large, brown russet patches. The calyx is rather small and partly open, set in a shallow basin. The stem is short and medium stout, set in a medium deep, narrow cavity.
characteristics: The flesh is faint yellow, fine-grained and crisp. Sweet sharp with a nutty flavour.
origins: Likely originated in the area of Norfolk (U.K.) during the mid-1800s. It was briefly described in the 1858 issue of "The Florist, Fruitist & Garden Miscellany" as being "A seedling apple from Messrs. Youell, of Great Yarmouth, called Webb's Kitchen Russet, maintained the high character formed of it at the last meeting." In the 1859 issue of "Gardener's Monthly" it was "spoken highly of in England as one of the best for long keeping."
cultivation: Vigorous.
cold storage: Keeps three months in storage.
harvest: Ready for harvest in the middle of the fifth period.
notes: Considered to be "indistinguishable" from Burgess Seedling by the National Fruit Collection, Brogdale.
pollination group: D
pollination peak: 14
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 5
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