Black Gilliflower

This very old, American variety with an odd name is of unknown origin, but it probably originated in New England during the 18th Century. The earliest references to the apple are from Connecticut. Black Gilliflower is one of the parents of the unidentified apple we call Guptill Lavender from Belgrade so we can assume that it was being grown in central Maine at least 200 years ago. Originally it was called Red Gilliflower or simply Gilliflower.

The OED says that Gillyflower (sic) is “any of various cultivated flowers with a scent like that of cloves.” S.A. Beach (author of Apples of New York) calls the apple “peculiarly aromatic, good for dessert and special markets.” So, maybe the name comes from its spicy aroma. Some people call the apple Sheep’s Head or Sheep’s Nose because of its elongated, conic shape that looks like - you guessed it - a sheep’s nose.
Medium-sized fruit is dark green with some purple blush that is obscurely striped with darker crimson. In the sun the color can be rather dark purple.

The quality of the fruit is only fair for fresh eating, but the dry flesh excels in cooking, particularly in mince meat. Chop up cooked meat into small cubes. Combine the meat in a large pot with “beef suet,” coarsely chopped Black Gilliflower, sugar, cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice. Simmer for a few hours. Add apple brandy and/or sherry. Eat lots. Black Gilliflower also cooks quickly into a coarse, bright yellow, unusual sauce. 

The apples keep until February in the root cellar. Sandy River Orchard in Mercer has one tree of unknown origin. Not currently growing at Super Chilly Farm.