Black Oxford

Family: Rosaceae Fruit

Crisp, juicy flesh with a richly balanced sweet-tart bite shines in Black Oxford apples, where the skin’s near-black mahogany blush deepens to a velvety sheen as the fruit ripens.

The texture is satisfyingly firm and cool-crunching, holding its character beautifully for long-lasting enjoyment. Grow Black Oxford for a standout market-class apple that brings bold, dark color to the orchard and delivers a classic apple profile you’ll want to keep on hand for fresh baskets and preserves alike.

Light: Full SunHabit: Shrub

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Apr 25th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	N/A
Sun Requirements	Full Sun
Growth Habit	Shrub
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	N/A
Min Soil Temp (°F)	50
Min Night Temp (°F)	25
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Black Oxford’s firm, long-crunch flesh makes it a cut-above for slicing—there’s enough acidity to stay lively without steamrolling the palate. Use it where you want that cool, juicy snap to survive the heat and still read as distinctly apple.

Best Uses

thin slices on cheese boards without turning mealy
raw eating or lunchbox crunch with minimal dressing
slow-cooked preserves where the fruit keeps its shape
braised or roasted apple as a tangy, glossy side

Flavor Profile

cool-crisp, juicy flesh balanced sweet-tart bite darkly perfumed apple skin aroma firm texture that stays snappy

Kitchen Pairings

sharp cheddar blue cheese cider vinegar walnuts pork tenderloin

Frequently Asked Questions

How do I manage powdery mildew on Black Oxford lettuce (when leaves start showing a white dusty coating)?

Remove and discard badly infected outer leaves immediately to slow spread, and thin plants so air can circulate through the rosette. Water the soil at the base of the plant (not the leaves) and keep foliage dry, especially in humid mornings/evenings. If it keeps spreading, spray a labeled organic fungicide for leafy greens and repeat as directed until new growth is clean.

How often should I water Black Oxford during the main growing phase?

During active leaf growth, keep the soil consistently moist but not soggy—aim for about 1 inch (2.5 cm) of water per week total, adjusting for heat and wind. Water early in the day and check by feel: the top 1 inch (2.5 cm) should be moist, not dry and not waterlogged. Stop heavy watering as harvest approaches to reduce soft, watery leaves.

When is Black Oxford ready to harvest, and how can I tell?

Harvest when the heads/rosettes are full and firm, typically 55–70 days from sowing (or when the outer leaves hold shape and don’t flop). For cut-and-come-again, pick outer leaves once they reach usable size, leaving the center to regrow. If leaves taste very bitter, it’s usually because plants are stressed or bolting—harvest right away rather than waiting longer.