Very old easily recognizable American cooking heirloom with medium-sized long distinctly conic fruit, shaped like a sheep’s nose. The skin color ranges from dark green to deep purple to nearly black. Fruit quality is subacid, aromatic and dry.
Old timers used it for mincemeat. Older editions of Joy of Cooking have an excellent mincemeat recipe: chopped beef, suet, sugar, cider, raisins, currants, citron, lemon and orange peel, sour cherries, nuts, nutmeg, cinnamon, cloves, and lots of apples. Black Gilliflower would be perfect. Serve with brandy. Also recommended for drying. Keeps until February. Blooms late. Z4. Maine Grown. (Standard: 3-6' bare-root trees)
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