Look how orange those apricots are from the mother tree — no filter on the photo! These are seedlings from a very tasty, 40-year-old tree growing in Missoula, Montana.

Bred for Cold Hardiness

These seedlings have been specifically selected for cold hardiness using Luke’s “Antifreeze Protein Selection” method. This process involves:

• Cold stratifying seeds by deliberately freezing and thawing them

• Planting only the seeds that survive

• Exposing young trees (in pots) to natural freezing and thawing conditions without protection the following winter

This method mimics the natural resistance found in native species like chokecherry and serviceberry.

Survivor Stock: Zone 3 Apricots

After extensive culling at the seed and one-year juvenile stages, these apricot trees — now going into their third year — have proven to be strong survivors. Their roots have withstood temperatures of -25°F or colder without any protection, making them ideal for colder climates. We are confidently listing these as Zone 3 hardy apricots.

Fruit Qualities

• Flavor: Mellow sweetness that comes on later, with a sweet-tart balance

• Use: Excellent for fresh eating, drying, canning, and more

• Size & Color: Fruit measures approximately 1¾ inches, turning a deep, dark orange — another major bonus

Missoula is technically in USDA Zone 5, though we can see temperatures close to -30°F due to advective freezes. Our diverse, mountainous landscapes cause unpredictable early-season cold snaps (sometimes -10°F in October). We do not use controlled crosses but instead allow nature to select for resilience:

• Seeds are frozen and thawed during stratification

• First-year seedlings are left unprotected over winter

• Survivors are selected for root resistance to ice recrystallization

This method favors trees that naturally express antifreeze proteins — compounds found in many overwintering plants that inhibit the growth and recrystallization of intercellular ice.

The trees we’ll have available in Spring 2025 are 1–2 ft. seedlings.