When it is a fruit.
It is aromatic, too…
…so much so that when a little is added to apple pie or applesauce, it lifts the whole flavour up.
I’m going to try to make some marmalade, because, after all, it was originally made from quinces, or Marmelo in Portuguese.
And that’s a grand thing, too!
Long live the quince! (And blessings in advance on the marmalade.)
Categories: Agriculture, cooking, flower gardening, food culture, Gardening, heritage seed
Okanagan Okanogan 
Have you read “The Japanese Quince,” by John Galsworthy. It’s about an ornamental quince, but. . .
There’s also a short section by David Creaton (The Beasts of My Field?) about a quince with its roots in the outhouse that I remember.
No quinces here in Quick, B.C.
Shalom,
Curt
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You need a quince! And a medlar. They grow in Dresden. Surely, they will grow here. Mysterious beasties.
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Just picked ours and their scent is filling the cold room. They make a beautiful amber coloured jelly.
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Thanks for the tip!
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Another take on quince is provided by First Dog on the Moon. Even hard-boiled (pun intended) quince lovers will find something to relate to here:
https://www.theguardian.com/commentisfree/2020/apr/08/we-were-excited-to-have-our-own-fruit-trees-but-of-course-there-were-the-possums
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That’s great! I can relate! They are certainly resistant to manipulation!
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