Pear Scionwood
Pear Scionwood
For those looking to graft heritage and unique pear trees, we are happy to provide scionwood directly from our orchards! We offer a wide selection which will be listed further below.
ORDERING & SHIPPING SCION: Orders must be placed by the end of February for the Spring 2026 season and we require a minimum 25% deposit upfront. We generally recommend that customers receive their scionwood orders by mid-April at the latest to ensure it arrives dormant, but can hold it longer if customers accept the risk that the scionwood may start breaking dormancy.
Due again to the nature of nature, sometimes scions begin budding out early and we want to ensure you receive dormant scionwood that you will have time to graft with. If you need to hold your scionwood dormant until May, you will need to decide how you will do that. It is relatively simple, and you can learn more about storing scionwood at home here. If you are picking up your scion order, we recommend doing so ASAP after you receive your pickup notification via email.
Size: 12-18" or 30cm+, as available*. If a scion is less than 6" or 15cm, it will be discounted accordingly.
*Since we specialize in so many varieties, they each have a unique growth habit and vigor. Some cultivars will produce long relatively thick scions, and others tend to produce shorter, thin scions (see photos to the left). We will provide the best quality we can, within natural restraints.
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31 products
31 products
History: Anjou is an older variety of pear that likely originated in France or Belgium in the mid-1800s. They were originally called 'Nec Plus Meuris' but at some point adopted the name Anjou (or d'Anjou or Beurre d'Anjou) after the French region when introduced to England or the US. Anjou pears are still quite popular and are one of the most commonly grown pears in the United States.
Why We Grow It: Anjou is a popular pear due to its good eating quality and flavour. The skin is greenish yellow, and the flesh is firm and sports a hint of yellow. The fruit keeps well and the tree is vigorous and hardy.
History: Bartlett pear, better known as William's Bon Chretien (translated from French as William's Good Christian) or William's pear in Europe, has a long history with unknown origins. What we do know is that in 1483 King Louis XI summoned holy man Francis of Paola to his deathbed and Francis offered the king a pear seed from his birthplace of Calabria in Italy. The name 'Good Christian' was given to the pear as a result. In 1799, this variety was brought to Roxbury, Massachusetts where it was planted and eventually renamed 'Bartlett' by Enoch Bartlett who was unaware of its origins. The mistake was not realized until 1828, by which time "Bartlett" pears were already popular in North America and the mistake could not be undone.
Why We Grow It: Bartlett is the most commonly grown pear in North America and with good reason. Not only is it productive and easy to grow, but it produces large yellow fruit with a delectable flavour.
Note: We graft our Dwarf Bartletts with an Old Home interstem to maintain compatibility between Province Quince rootstock and Bartlett.
History: Beurré Giffard was discovered as a chance seedling by Nicolas Giffard in 1825 in France. "Beurré" translates from French as "butter-like," referring to the smooth, juicy flesh that was typical of pears developed at this time in France and Belgium. It was later introduced to the United States in 1850.
Why We Grow It: This French heirloom pear is one of the earliest ripening pears we offer. Its sweet, melting yet crisp flesh is similar to Bartlett with an excellent flavour.
History: Beurré Hardy was cultivated in France around 1820 by a Monsieur Bonnet and was named after Julien Alexandre Hardy, the director of the Luxembourg Gardens located in Paris. "Beurré" translates from French as "butter-like," referring to the smooth, juicy flesh that was typical of pears developed at this time in France and Belgium. It is considered a classic French fresh-eating pear and remains popular to this day.
Why We Grow It: Beurré Hardy produces a sweet, aromatic pear with white/pinkish flesh that has a hint of rosewater. It grows quickly but can take a while to start fruiting, although once it does it produces reliably heavy crops when grown in warm areas. Its blooms are tolerant of late spring frosts although it isn't always a very reliable pollination partner.
History: Bonne Louise de Jersey originated from Avranches in Normandy, France in the 1780s. It was originally known as Bonne Louise d'Avranches until it was taken to Jersey in the Channel Islands. As it grew in popularity in the UK, it was given the name Bonne Louise de Jersey instead.
Why We Grow It: Bonne Louise de Jersey is a rich, buttery pear that produces a juicy, red blushed fruit. In spring, this pear is also adorned with a profusion of notably attractive blossoms, adding a nice touch to any landscape. Although the tree is less vigorous than some other pears, this makes it suitable for potting and espalier.
History: Bosc pears have an unclear history, either originating from Belgium or France. Some say that an M. Bosc in Belgium grew it from seed around 1807 while others believe it was found as an old tree in France in the 1830s and named after horticulturalist Louis Bosc. Bosc's alternate names 'Beurre Bosc' refer to its buttery texture and 'Calebasse Bosc' refers to its gourd-like shape. Regardless of its origins, Bosc has remained popular and is grown in numerous countries around the world.
Why We Grow It: Bosc pears are long and slender with golden brown russetted skin. The flesh is of high quality, very sweet, and the pears store much better than most varieties. They can also be used to make a lovely tart, with a sprinkle of thyme for a savory delight!
History: Butirra Precoce Morettini was bred as a cross between Coscia and Bartlett in 1956 by A. Morettini as part of an Italian breeding program. It is mainly grown in Italy, Spain, and Portugal.
Why We Grow It: This is an excellent early ripening pear that is sweet and juicy, with crunchy medium-fine grained flesh which mellows in storage to a delectable buttery texture. It has mild floral notes, with just the right amount of sweetness. The tree produces reliable and heavy crops of yellow fruit with a vibrant red flush that store decently well.
History: Clapp's Favourite Pear originates from Massachusetts where Thaddeus Clapp discovered it as a chance seedling on his property in the 1850s. It was introduced commercially in the 1860s and continues to be grown in the UK and US today.
Why We Grow It: This old variety is hardy and regularly bears excellent medium-large fruit that are yellow with pink blush. They have good flavour but need to be enjoyed rather quickly since the fruit doesn't store long. The fruit needs to be picked about 10 days before completely ripe and allowed to ripen off the tree.
History: Cocomerina (aka Blood Pear) is an ancient Italian variety that is so old its origins are shrouded in mystery. Today, this rare variety is only grown in the Apennine area of Romagna and Tuscany in Italy. There is some renewed interest in Cocomerina due to its unique red flesh, hence the reason it was named after the Italian word for 'watermelon': 'cocomero.'
Why We Grow It: We are never one to turn down a unique heritage pear, especially a red-fleshed one at that! These small, round pears are a sweet and aromatic treat. Although the fruit does not keep long, they are also excellent for making jams and liquors. The trees themselves offer some unique ornamental value as the young leaves sport a unique reddish tinge.
Note: We currently do not know if we have the early or late ripening variant as our trees are too young to have produced fruit.
History: Conference pears were found growing in the nursery of Thomas Francis River in the UK in 1884. The following year, he introduced the variety at the National British Pear Conference in London where it won fist place, solidifying its reputation and earning its name. Conference pears continue to be grown in several European countries today where it remains very popular.
Why We Grow It: This old variety has remained popular due to its pleasant and sweet flavour. It can be eaten right off the tree and will keep for a couple months. The fruit itself has an elongated neck, giving it a rather odd appearance.
History: Doyenné du Comice was obtained from a garden in Angers in the 1840s as a sapling. In 1848 it bore its first pears which were quickly noted for their excellent flavour. Throughout the 1850s this variety reached other countries such as the UK and US, and in 1894 it was deemed "the best pear in the world" by the London Horticultural Journal. Whether or not it lives up to that much praise, it is still commonly grown, particularly in France.
Why We Grow It: It is certainly enticing to grow and eat what is considered one of the finest dessert pears. The fruit is medium in size with pale yellow skin and juicy, pale yellow flesh. It needs to ripen off the tree for about one month.
History: Golden Spice was developed by the University of Minnesota and introduced in 1949. It has Ussurian pear (Pyrus ussuriensis) heritage, a separate species from standard European pears (Pyrus communis).
Why We Grow It: Golden Spice is a Ussurian variety with excellent cold-hardiness. The fruit is small and yellow with a sweet, spicy flavour. It is resistant to fireblight.
History: Harrow Delight, as the name suggests, was introduced from the pear breeding program at the Harrow Research and Development Center in Ontario in 1981. It is a cross between Bartlett and Purdue 80-51, making it a sibling to Harrow Sweet.
Why We Grow It: Harrow Delight pears are green with red blush when mature. They have sweet, juicy flesh and keep about a month. The tree boasts resistance to both fireblight and scab, making it a good option for anyone looking for a more disease resistant pear variety.
History: Hendre Huffcap was first recorded in England either in 1923 or 1963. The confusion stems from whether it and another variety called Lumberskull, which was recorded first in 1923, are actually the same variety. Hendre Huffcap remains a popular perry pear in England.
Why We Grow It: This popular English perry pear has endured due to the high quality juice it produces which is great on its own and in blends. The tree bears heavily and reliably, although some thinning is recommended since the branches can break under the weight of its own crops.
History: Jules d'Airoles was first discovered by Leon Leclerc in Laval, France, in 1836. It was named after Jules de Liron d'Airoles, a notable French horticulturalist and pomologist. Confusingly, this pear shares its name with a Belgian variety grown about twenty years later by François-Xavier Grégoire-Nélis.
Why We Grow It: This pear develops in storage to a wonderful treat: very sweet and a touch tangy, semi-fine juicy flesh, with pleasant tannic notes depending on the terroir. Smooth, thick green skin with a lovely rose blush where the sun touches the fruit.
History: Luscious was developed at South Dakota State University as a cross between Ewark and South Dakota 31 in 1954. This goal was to create trees suitable for areas like the Northern Great Plains. Luscious was introduced in 1973, likely selected for its cold-hardiness and excellent flavour.
Why We Grow It: Luscious produces small to medium yellow fruits with an attractive red blush. The fruit is quite sweet, great for fresh eating and cooking/baking! This is an excellent option for fans of Bartlett who are looking for a versatile and cold hardy variety! Luscious also has value as an ornamental tree, producing white blooms and glossy green leaves that turn a nice red in the fall.
History: Meigetsu is an Asian pear that originated in Japan. The word 'meigetsu' roughly translates to 'beautiful moon' or 'grand moon.' Its name could also be a shortened version of 'Chushu no Meigetsu,' the Japanese name for the harvest moon in September.
Why We Grow It: Meigetsu Asian pears are pleasantly sweet with the flavour and aroma being compared to pineapples, watermelon, and butterscotch. The flesh is somewhat softer than other Asian pears, making the texture more akin to that of European pears.
History: Mishirasu is an Asian pear from Japan.
Why We Grow It: Mishirasu is a popular variety since the fruit are extra large with a sweet, mild flavour and a nice crunch. The skin is brown and russeted, and the fruit have a roundish shape that is reminiscent of European pears.
History: The Niitaka Asian pear was developed in Japan as a cross between Amanogawa and Imamuraaki Asian pears in 1915 and was released in 1927.
Why We Grow It: Niitaka is a popular Japanese variety with large orange-brown fruit that is round and speckled. The flavour is sweet and mild.
History: The 'Old Home' pear (Pyrus communis) is an Illinois-native cultivar discovered in the early 20th century, renowned for its exceptional fire blight resistance and widely used in developing the common OHxF (Old Home x Farmingdale) rootstock series. Identified by F.E. Reimer around 1915, it became a staple in North American pear production for grafting.
Why We Grow It: Old Home is a great option for interstem grafting between dwarf rootstocks such as Provence Quince, which are incompatible with some pears, such as Bartlett.
History: Packham's Triumph were created by Charles Packham in 1896 in the town of Molong, located in Australia. His goal was to create a late-ripening pear and this popular pear proves he was indeed triumphant. This pear is most commonly grown in the southern hemisphere and the town of Molong is quite proud that such a beloved variety is part of their history.
Why We Grow It: Packham's Triumph is bright-yellow with russet mottling and smooth, white, juicy flesh that has an excellent flavour and smooth texture. The tree produces heavy and reliable crops.
History: The Passe Crassane pear originated in France where it was grown by Louis Boisbunel in 1845 and first bore fruit in 1855. It quickly became popular and was grown in France, Italy, and Spain and commonly exported to Germany and England. The stems were sealed with a red wax to keep in moisture during the pear's long ripening period which became a symbol of the variety. Although its susceptibility to blight has caused its popularity to decline since then, it is still grown on a small scale in parts of France and Italy.
Why We Grow It: This French winter pear is aromatic, floral, and fruity with a melting texture. It is best enjoyed after 4-5 months in storage, usually around February to March. Although the tree is hardy, it is susceptible to mildew and fireblight.
History: Ping Guo Li (translated from Mandarin as 'apple pear') was developed by Jilin Sheng in China and likely named for its round, apple-like shape. While its exact age is unknown, this pear is considered to be an old variety.
Why We Grow It: This Asian pear is nothing but sweet and juicy melting goodness! Its flavour is quite sweet and is comparable to that of a European pear. So far it has performed very well in our test orchard and displays good cold-hardiness.
NOTICE: This tree was originally listed as a Maxine pear but upon fruiting we realized there had been a mix-up in the trees we received. Through genetic testing and our own observations, we are pretty sure the trees are actually Red Clapp's but cannot be 100% certain at this time.
History: Red Clapp's Favourite, also known as Kalle Red, is a sport of Clapp's Favourite that was discovered in the 1950s in an orchard in Missouri. Clapp's Favourite normally produces green pears but when this bright red fruit emerged on one branch instead, the mutation was further propagated for its attractive deep red colour.
Why We Grow It: In a strange twist in the fruit tree world, we received these pears by accident when we had ordered in what we thought was scionwood for Maxine pears. When the taste and colour of the pears told us otherwise, we realized there had been a mix-up at some point and our mother tree is most likely a Red Clapp's Favourite based on the fruit and genetic testing. Despite the confusion, we have come to love this all-purpose, flavourful pear which is also noted for its profusion of beautiful white blossoms in spring and its heavy crops.
History: The history of the Seckel pear is somewhat contentious. It was said to have been named after a Mr. Seckel who discovered the variety growing as a sapling near Philadelphia in the late 1700s or early 1800s. Some say it is the only commercial American pear since it was thought to have been a wild seedling but others believe the tree sprouted from a seed left by German immigrants. Either way, this lovely little pear is still grown on a small scale across the States as a specialty fruit.
Why We Grow It: Although it is small in size, this heirloom is popular for eating fresh due to its high quality flavour. The skin is ruddy green with a pronounced red blush and the flesh is very sweet with a spicy flavour, which is why it's sometimes called 'Sugar Pear.' Aside from being excellent for fresh eating, this pear is great canned, pickled, and spiced. As an added bonus, the tree is resistant to fireblight.
Customer Suggestion: One of our wonderful customers shared a recipe for Pickled 'Sickle Pears' (aka Seckel) that had been passed down from his great grandmother. We haven't tested it out yet, but Seckel pears, brown sugar, cinnamon, vinegar and cloves, cooked and marinated, then pickled sounds very intriguing! Thanks for sharing David!
History: Sensation Red Bartlett, a sport or mutation of Bartlett, was discovered as a random mutation on a Bartlett tree growing in Australia in the 1930s. Thanks to its unique red skin and sweeter taste, it was eventually introduced commercially around 1960. It is most commonly grown in Australia and New Zealand.
Why We Grow It: A sport of Bartlett, this pear has the best features of its predecessor but boasts a higher sugar content and cheery red skin. For anyone who is a fan of Bartlett pears and unique yet delicious varieties, this pear is an excellent choice.
History: Summercrisp pears were developed by the University of Minnesota in an effort to create a cold hardy pear. They were successful in creating a hardy and delicious pear, releasing the variety in 1985. Its name is derived from the fact it ripens in summer (very early for a pear!) and that it is great right off the tree when still crisp.
Why We Grow It: Summercrisp performs amazingly in our test orchard, producing lots of freckled beauties that ripen uniformly and hang well on the tree. This early cold-hardy pear has a really sweet, pleasant flavour and is not gritty or dry. The fruit are average-sized with yellow skin and red blush. For optimal eating they should be picked before fully ripe and stored in the fridge until eating. This variety deserves to be more widely planted.
History: Little is known about the origins of Taynton Squash. Its name is derived from the village of Taynton in England where it was discovered at the parish. It was possibly discovered at some point in the 17th century as writings on it from 1811 describe it as an old variety. It was noted at the time for producing an excellent perry although now it is considered rather average.
Why We Grow It: This ancient English perry pear produces 4-5cm round green fruits in heavy crops. They should be blet for two days at most before being turned into perry, of which they make an average quality single-variety perry.
History: Thorne was discovered in Gloucestershire, England, in 1670. It was originally grown for cooking and fresh eating but is now primarily used to make perry. It is still commonly grown for perry production in England today.
Why We Grow It: This is the most reliable of the English perry pears for Canadian growing. Although this pear can be eaten fresh, it packs an astringent punch and is best made into a good perry instead.
History: Timpurii de Dâmboviţa (potentially translated from Romanian as Early Dâmboviţa) was introduced in 1967 from the Research Station for Fruit Growing located in the village of Voinești in the county of Dâmbovița in Romania. It was the first pear released from this breeding program which focused on creating fruit of excellent quality.
Why We Grow It: Timpurii de Dâmboviţa is a nice early ripening pear. It is great for fresh eating.