According to Robert Hogg, writing at the end of the 19th century, Green Balsam is a variety known only in the northern parts of the county of North Yorkshire, where it is very popular. It was commonly known as the Farmer's Wife's apple, a testament no doubt to its culinary uses.
Green Balsam is a typical primitive small green cooking apple, acidic but not particularly juicy. Its usage died out when other more productive cooking apples became available from other areas of the country.