Concord Grape (Vitis labrusca ‘Concord’)
USDA Growing Zones: 4–8

Concord grape is a time-honored American favorite, best known for its bold, unmistakable flavor and cold-hardy nature. First cultivated in Concord, Massachusetts in the mid-1800s, this variety quickly became the standard for grape juice, jelly, and classic grape-flavored products. Its sweet, tangy taste and deep purple skin have made it a staple in home gardens and vineyards across much of the United States.

This deciduous vine is a vigorous grower, capable of producing long, sprawling canes that benefit from support via trellises or arbors. In spring, it produces clusters of small white flowers that attract pollinators and give way to large bunches of blue-black grapes by early to mid-fall. The grapes have a thick, “slip-skin” texture, where the skin easily separates from the juicy pulp—a characteristic trait of Vitis labrusca varieties.

Concord grapes grow best in full sun and well-drained soil. They are well-suited to USDA zones 4 through 8, and can withstand cold temperatures down to -20°F. For best results, the vines should be pruned heavily each winter, focusing on encouraging new growth while maintaining air circulation and light exposure.

These grapes are typically harvested in September, depending on location. The fruit is perfect for making fresh juice, homemade jelly, sweet wines, and baked goods. While they can be eaten fresh, the strong flavor and seeded nature make them especially popular for processing.

Though Concord vines are hardy, they can be susceptible to diseases like black rot and powdery mildew. Proper spacing, pruning, and site selection help reduce the risk of these issues.

Concord remains one of the most dependable and iconic grape varieties for northern growers, combining reliable yields with the nostalgic flavor of traditional American grape products.

The post Concord Grape appeared first on Wholesale Bare Root Fruit Bushes for Sale - Blackberry, Raspberry and More!.

White Grapes (Vitis vinifera & hybrids) are a diverse group of grape cultivars known for producing light green to golden-yellow fruit, commonly used for fresh eating, winemaking, juicing, and drying into raisins. These grapes grow on vigorous, woody vines that are both productive and ornamental, with attractive foliage and a trailing or climbing habit.

Most white grape varieties are descended from Vitis vinifera, the European grapevine, although hybrid varieties are also available for improved cold-hardiness or disease resistance. Common cultivars include Niagara, Thompson Seedless, Chardonnay, and Lakemont. Depending on the variety, white grapes can be either seeded or seedless, with flavors ranging from crisp and tart to sweet and aromatic.

White grape vines typically begin producing fruit in their third year, reaching full maturity and peak yields between 5 and 7 years. Clusters of small white flowers appear in late spring, followed by the formation of tightly packed grape clusters in midsummer. Harvest typically occurs between August and October, depending on climate and cultivar.

These vines thrive in USDA zones 5 through 9, though some hybrids are hardy into zone 4. White grapes grow best in full sun and well-drained soil with a neutral to slightly acidic pH. They require regular pruning, trellising, and training to maintain airflow and support fruit production. Proper pruning each winter is essential to control growth and maximize yields.

White grape vines are susceptible to common grape diseases such as powdery mildew and black rot, so good air circulation and preventive care are important. Despite the maintenance, these vines reward growers with abundant harvests and multi-use fruit.

With their mix of productivity and elegance, white grape vines are a staple in home orchards, vineyards, and edible landscapes alike.

The post White Grape appeared first on Wholesale Bare Root Fruit Bushes for Sale - Blackberry, Raspberry and More!.

The Ives grape is an old American grape variety valued for its deep color, early ripening, and use in juices, jellies, and wine production—especially in sweet or fortified styles. It originated in Ohio in the early 1800s and is classified as a Vitis labrusca hybrid, known for its signature “foxy” aroma, which is common among native American grape species.

Ives vines are vigorous growers with a trailing growth habit. They perform best when trained on a trellis system, such as a high wire cordon or Geneva Double Curtain, to manage their energy and maximize sun exposure. They thrive in USDA hardiness zones 5 through 8, preferring full sun and moderately fertile, well-drained soil. Ives is especially suited to regions with hot summers and shorter growing seasons, thanks to its early ripening—typically in late August to early September depending on climate.

The grapes are small to medium-sized, dark blue to almost black, and grow in tight clusters. The flavor is sweet and aromatic, making it ideal for grape juice and jellies. Although it’s used in winemaking, the resulting wines are typically sweet and best consumed young. The high natural sugar and strong grape flavor make it popular in blended wines and sparkling grape beverages.

Ives is self-pollinating and fairly cold hardy, though it can be susceptible to fungal diseases such as downy mildew, black rot, and powdery mildew, especially in humid climates. Regular pruning and good vineyard sanitation are essential for maintaining healthy vines and consistent yields.

Overall, the Ives grape is a historically significant and dependable cultivar, appreciated for its rich juice, early harvest, and ease of cultivation in cooler climates east of the Rocky Mountains.

The post Ives Grape appeared first on Wholesale Bare Root Fruit Bushes for Sale - Blackberry, Raspberry and More!.