Prunus armeniaca originated in China and traveled west through Central Asia and Armenia before becoming one of the most widely cultivated stone fruits in the world. The tree grows 20 to 40 feet tall with a broad, dense canopy and fragrant solitary flowers that appear on bare wood in late winter or very early spring. The yellow-to-red fruit ripens in late June through July, and in a good year a single mature tree produces abundantly. Commercial production in the United States is concentrated in California, but garden cultivation succeeds across zones 5 to 7 wherever spring frosts are not reliably late.

Siting is everything with apricots. A sheltered spot that avoids frost pockets protects the early flowers, and well-drained soil is non-negotiable. Regular pruning keeps the canopy healthy and the fruit quality high; fertilizing in early spring before new growth begins, and clearing fallen debris through the season, prevents the buildup of brown rot and other diseases that trouble the genus. Patience is also required — the best harvests generally come three to five years after planting.