| Botanical name: | Cydonia oblonga |
|---|---|
| Common name: | Quince |
| Family: | Rose (Rosaceae) |
| Type: | Small tree or large shrub |
| Planting time: | November to March |
| Flowering: | Late spring |
| Harvesting: | October and November |
| Site: | Sheltered sun |
| Hardiness: | H5 |
| Size: | 3-5m (10-15ft) depending on rootstock |
| Difficulty: | Easy to average |
The sublime perfume of a quince (Cydonia oblonga) can fill a room when it ripens in late autumn. This dreamy scent makes it the king of fruits for many. It can't be eaten raw in the UK, but it's superb to cook with. An ancient delicacy, which looks like the portly yellow lovechild of an apple and a pear, quince is hard to find in shops and it's a fabulous garden tree, so it makes sense – if you have space – to grow your own.
Native to Iran, Iraq, and the Caucasus, and introduced into Europe, its genus name comes from the ancient city of Cydonia on Crete, where it was grown. The quince is (many historians postulate) the 'apple' that Paris gave to Aphrodite, the golden 'apple' thrown by Eris that led to the fall of Troy, and perhaps even the 'apple' that was plucked by Eve. A true apple causing such legendary havoc seems far-fetched, but a quince – exuding that phenomenal perfume – could do it.
In the kitchen, the aroma and sweet floral vanilla taste work in sweet and savoury dishes. Quince is eaten with meat in Morocco, made into a solid slab of membrillo to eat with cheese in Spain, and distilled into a potent golden brandy in the Balkans. It's heaven paired with apples or pears in pies or poached for a simple unforgettable pudding. Claudia Roden roasts quinces for over two hours, adding butter and sugar near the end, before serving with clotted cream or mascarpone.
As a garden tree, it's a gem: the pale-grey trunk has character as it ages, becoming fissured, twisted, and gnarled, and, depending on the rootstock, can remain as compact as three metres. Quince is worth growing for its gorgeous pink and white flowers alone; these open in late spring and are followed by a generous crop of fruit. Don't worry if you live alone because – once you've gifted friends and family a quince, they will want more.
Where to plant a quince
Sunshine – Hailing from the Middle East, quince are sun worshippers and demand the sunniest part of your garden.
Warmth – Quince grow best in the milder parts of the country. Elsewhere, they ought to be fan-trained against a sheltered sun-baked south or west-facing wall.
Soil – Neutral to acid well-drained soil is best.
The more the merrier – Being self-fertile, your quince will fruit on its own, but it will produce a bigger harvest if there is another quince variety in the vicinity.
How do you grow quince?
Plant – Buy quince 'bare root' (without soil) and plant between November and March. Characterful plants, they shine as standalone trees or shrubs, but can be trained against a wall where space is tight. Ensure the graft union (the bulbous area at the base of the stem) is at least 10 centimetres above the ground.
Stake – Young trees ought to have support until established.
Mulch – In early spring, lay mulch (for instance, compost) around the tree, but not against the trunk.
Water – Hailing from arid regions, established quinces shouldn't need watering (except in extreme heatwaves and drought), but water young plants regularly until established.
Prune – Quinces look lovely trained into open goblet-shaped shrubs or small trees. To begin with, the leader stems will need cutting back by half. But, once established, pruning (in late winter) is easy. Take out suckers at the base. Vertical stems in the centre ought to be removed and busy crossing growth should be thinned, but leave plenty of lateral branches intact to ensure fruit production of this tip-bearing tree.
When can you harvest quince?
Ideally, harvest once the skin has turned yellow. But pick them all before the first frost (keep an eye on the forecast), even if they are still green. As they ripen, they morph to golden yellow and release their wonderful scent. They need a month or two to mellow before being used in cooking and a cool, dark store (such as a pantry) is ideal. When ripe, their perfume peaks. The fuzzy down on their skin is easy to rub off.
What is the best quince tree for a garden?
Buy from a specialist fruit nursery, which can discuss your specific requirements – for instance, the climate and size of your garden and what you want to use the fruit for (perhaps for brewing, perhaps for baking). The rootstock (the plant the tree is grown on) will determine its size: for instance, Quince C (dwarfing) for small gardens and Quince A (semi-dwarfing) for medium-sized gardens. They can also advise on pollination partners, if you want to grow more than one variety. Keepers in Kent has a superb range of quinces, many of which can be grafted to order. Karim Habibi, Nursery Manager at Keepers recommends hardy 'Meeches Prolific' for membrillo, apple-shaped 'Serbian Gold' AGM for its hardiness and health , and 'Iranian Quince', which, keeping its shape well when cooked, is excellent for poaching and roasting. For an easy life, purchase a two-year-old tree, which has had initial training, or – if you want to grow against a wall – a ready-trained fan tree.
