Malus halliana spontanea
| Malus halliana | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 5 |
| Soil pH: | 5.6-8.4 |
| Height: | 13' |
| Blooms: | Late Spring |
| Open Woods Forest | |
| Native to: | |
| Shelter | |
| Edible Rating: |  |
| Tea: | Yes |
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Malus halliana spontanea
Propagation: Seed - best sown as soon as it is ripe in the autumn in a cold frame. It usually germinates in late winter. Stored seed requires stratification for 3 months at 1°c and should be sown in a cold frame as soon as it is received[1]. It might not germinate for 12 months or more. Prick out the seedlings into individual pots as soon as they are large enough to handle. If given a rich compost they usually grow away quickly and can be large enough to plant out in late summer, though consider giving them some protection from the cold in their first winter. Otherwise, keep them in pots in a cold frame and plant them out in late spring of the following year.
Cuttings of mature wood, November in a frame[2].
Cultivation: An easily grown plant, it succeeds in most fertile soils, preferring a moisture retentive well-drained loamy soil[3][1]. Grows well in heavy clay soils. Prefers a sunny position but succeeds in partial shade, though it fruits less well in such a situation[1].
This sub-species has slightly larger fruits than the type, they are up to 1 cm in diameter[1].
Hybridizes freely with other members of this genus[1].
The fruit is a good wildlife food source, especially for birds[1].
Plants in this genus are notably susceptible to honey fungus[1].
Range: E. Asia - Japan?
Habitat: Not known in a truly wild situation.
Edibility: Fruit - raw or cooked. The fruit is slightly larger than the type species, to 1cm in diameter[1].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Heavy Clay: Grows in heavy-clay soils.
Known Hazards: All members of this genus contain the toxin hydrogen cyanide in their seeds and possibly also in their leaves, but not in their fruits. Hydrogen cyanide is the substance that gives almonds their characteristic taste but it should only be consumed in very
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