Malus sargentii
| Malus sargentii | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 4 |
| Soil pH: | 5.6-8.4 |
| Height: | 13' |
| Width: | 16' |
| Blooms: | Late Spring |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
 | |
Malus sargentii
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].
Of doubtful botanical standing, it is considered to be synonymous with M. sieboldii by some Japanese botanists[4].
The fruit is a good wildlife food source, especially for birds[1].
Hybridizes freely with other members of this genus[1]. This species is considered to be no more than a part of M. sieboldii by many botanists[5].
Plants in this genus are notably susceptible to honey fungus[1].
Range: E. Asia - Japan.
Habitat: Mountains all over Japan[5].
Edibility: Fruit - raw or cooked[6]. Large for a crab apple[6], it is up to 1cm in diameter[1].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Mid Fall
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
Links
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Bean, William. Trees and Shrubs Hardy in Great Britain. Murray, 1981.
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ Thomas, Graham. Ornamental Shrubs, Climbers and Bamboos. Murray, 1992.
- ↑ 5.0 5.1 Ohwi, Jisaburo. Flora of Japan. Smithsonian Institution, 1965.
- ↑ 6.0 6.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.