Bosc is a slow grower but very productive and reliable once established. It is susceptible to fire blight but hardy and somewhat resistant to pear scab. It is sometimes difficult to train because of its leggy habit. This pear is not compatible with quince rootstock, but it makes a great pollenizer for Bartlett. 

In The Pears of New York, U.P. Hedrick describes Bosc as a fruit that merits "unqualified praise." He writes, "They are nearly flawless in every character. The pears at once receive approbation from all who see them by virtue of their uniquely beautiful color and shape, in which characters they are wholly unlike any other pear."  He says of their flavor that "Seckel alone surpasses it as a dessert fruit in the estimation of most pear fanciers." We have become, perhaps, somewhat numb to the quality of the Bosc pear since it is now a supermarket staple, but there are good reasons for its popularity! This is a large winter pear that will store well for up to 6 months. Originally called Buerré Bosc, the "buerré" means "butter", referring to the lovely smooth texture. The aromatic flesh is also very firm, making it a favorite for poaching. 

Hedrick's account of Bosc's history holds that it was raised from seed in 1807 by Dr. Van Mons, a pomologist from Louvain, Belgium, and that it was first named Calebasse Bosc in honor of M. Bosc, a French naturalist.