Crab Apple

Crab Apple

Malus sylvestris

Desert enthusiasts love to make pies, tarts, jams, and jellies out of crab apples. They are high in pectin, giving jellies their stellar jiggly texture. They are a rich source of Vitamin C, which fortifies our immune system and helps our bodies fight against a vast array of ailments.

  • Plant type: Perennial
  • Other names: Wild apple, Crab trees, European crab apple
  • Medicinal: Yes
  • Culinary: Yes
  • Ceremonial: No
  • Parts Used: Flowers
  • Side Effects:
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About Crab Apple

Crab apple is a deciduous plant, hailed as the symbol of fertility. It can survive for as long as 100 years, achieving a beautiful height of 10 meters with a reasonably thick trunk. It is considered one of the most ancient ancestors of the cultivated apple trees.

Its plant is characterized by flush pink flowers that appear in showy masses and ovate leaves that are serrated along the margins, growing in alternate fashion on the twigs. A mature crab apple tree renders an irregularly round-shaped canopy that runs far and wide. Its flecked bark with twigs developing spines gives it a crabbed and twisted appearance, so named crab apple. 

Desert enthusiasts love to make pies, tarts, jams, and jellies out of crab apples. They are high in pectin, giving jellies their stellar jiggly texture. They are a rich source of Vitamin C, which fortifies our immune system and helps our bodies fight against a vast array of ailments. Crab apples also contain malic acid and tartaric acid, giving the fruit its signature flavor and healing properties. It can be used to heal inflammation, fever, constipation, indigestion, and gout.  

 

Growing

The crab apple plant requires moist soil and cool temperatures so it is best to start it in spring or fall. As bare-root trees, crab apples can be started in winter or autumn. You can also grow them indoors, but make sure that your pot is big enough to accommodate the tree and prune it periodically to keep it at a minimal height. 

Although crab apple plants can tolerate a wide range of soils, they grow prolifically in moist, well-drained soil in full sun to partial shade settings. Try to give your plant a spacious territory to allow its roots to spread and earn vital nutrients for growth. Provide about an inch of water every week or so and add mulch to preserve moisture, reducing the risk of the soil becoming extremely dry.

The crab apple is a slower-growing tree but can live up to 30 to 70 years. This long-living deciduous fruit-bearing plant takes 60 to 90 days to germinate when started with seeds. 

It grows at an excruciatingly slow pace, giving out shoots, roots, and other plant parts. In spring, it produces sweetly scented blossoms that are pollinated by bees and other insects to give greenish-yellow apple fruits. These fruits bear seeds that can be saved or spread via animals to self-seed and grow.

 

Harvesting

Crab apples can be harvested in late September and October when they are golden yellow or green with a pink blush.

Crab apples are handpicked to retain their quality.

Crab apples are best stored fresh in a sealed container in the fridge. You can also freeze them on a cookie sheet, provided that you remove their stems and leaves. To preserve them for a longer period, dry them in a dehydrator at 140℉ to 145℉ and store them in an airtight container for later use.

 

Usage

You can make an amazing load of recipes with crab apple tree fruit and use it in your routine to provide your system with the nutrients it requires.

  • Tincture - Chopped fresh crab apples are packed in a glass jar topped with alcohol for 2 weeks straight to yield a tincture. Make sure to strain the liquid in an amber glass bottle or cobalt blue glass to protect the preparation from light.
  • Tea - Toss a few dried crab apples in water with tea bags and boil for a few minutes to make crab apple tea.
  • Syrup - Chop the freshly harvested crab apples and simmer them in sugar solution for a few minutes to formulate a delicious crab apple syrup.



 

Crab Apple Videos

Flowering Crab Apple Tree