The Stayman is an old staple, first raised by a Dr. Stayman in Kansas in the 1860s.  The variety gained commercial popularity in the U.S. having been promoted by the famous Stark Brothers Nursery.

It is believed to be a seedling of Winesap and is often known as Stayman’s Winesap. The Stayman has a tangy, yellow flesh. It’s great for pies and some cooks swear by it for the best applesauce.  It stores well and is cold-hardy.

kj_apple_iconGood choice for eating out of hand or in salads kj_pie_iconGood choice for pies.Good choice for baking


[tw-button size=”medium” background=”” color=”” target=”_self” link=””]More Apples[/tw-button]

Rosemary Wolbert

Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.

Leave a Reply