A cold-hardy, high vigor, open-spreading tree, Roxbury is triploid and will require two diploid pollenizers for full fertility. Reports on disease resistance vary wildly; in our orchards we find that it is mildly susceptible to all major diseases, but that its vigorous growth tends to outpace these problems. It has a slight tendency (easily managed by thinning) to biennialism. Roxbury is tip bearing.

This late-season apple is large, green-gold, and covered with a fine russet that thickens toward the stem. The flesh is hard, granular, and crunchy. Almost inedibly tart when first harvested, it will sweeten and mellow in storage. It needs to be harvested promptly as it has a tendency to drop, but it will store well through the winter. Roxbury is an excellent baker, and it is a favorite with cider makers. From WSU: Tannin (percent tannic acid): 0.08; Acid (percent malic acid): 0.61; pH: 3.50; SG: 1.061; °Brix: 15.9.

Along with Rhode Island Greening, this is one of the oldest varieties native to America. It first grew on the farm of Ebenezer Davis in Roxbury, Massachusetts early in the 1600s. In the late 1700s, it was brought to Marietta, Ohio and sold by Putnam Nursery under the names Putnam Russet and Marietta Russet. It was also known as Shippens Russet in New York for a brief period, when it was cultivated by Chief Justice Shippen.