Apples, Wild Crabapples

by Green Deane

in Edible Raw,Fruits/Berries,Jam/Jelly,Plants,Trees/Shrubs,Vegetable

Every wild apple has to have at least one worm... free protein.

Every wild apple has to have at least one worm… free protein.

Malus sieversii, Hard-Core Apples

Wild Apples are one of the most common over-looked foraging foods. People take one taste, spit it out, and go on their way.

Because of the story of Johnny Appleseed (who was a real person) most folks think apples aren’t native to North America. There were plenty of apples here when Europeans arrived, but they were Wild Apples not cultivated apples. What’s the difference? Taste and size.

Most wild apples are small and sour, domesticated apples tend to be larger and sweeter. What most people don’t know is that wild apples can be baked or roasted (as in near an open fire or in an oven) and made very tasty. While some wild apples are too bitter to eat even after cooking many are transformed into good eats.

Well-treated wild apples can be sweet.

When I was a kid foraging in the woods wild apples were very common. In fact, of the eight or so feral apple trees I knew of only one had a cultivated heritage. It was a Golden Delicious, and my least favorite. The rest were usually sour raw but wonderful when roasted by a campfire (and no pots to clean.)  Unfortunately there are few if any Wild Apples in this area of Florida. It is simply too hot. They like northern climes. No less a person than New England native Henry David Thoreau wrote a 10,000 word essay on the wild apple.

Many wild apples are better cooked than raw.

The domestic apple as we know it has been around some 6,000 years and came from Kazakhstan. There the apple trees were the dominant species of the forest growing to 60 feet. Orchards there today are remarkable in that the trees are very resistant to disease, unlike commercial crops. Further two apples from that area — the Red Delicious and the Golden Delicious — are the parents of 90% of modern commercial eating apples. The Red Delicious was hybridized into the Fuji and the Empire, and the Golden Delicious into the Gala, the Jonagold, the Mutsu, the Pink Lady and the Elstar. The Granny Smith (below) however, came from a back yard in Australia.

One Granny Smith sprouted in 1868

 

It originated in 1868 from a chance seedling propagated by Maria Ann Smith (née Sherwood) born 1799, died 9 March 1870. Researchers think it was a chance cross between Malus sylvestris, a European Wild Apple — perhaps from France via Tasmania — with the domestic apple M. domestica. Widely propagated in New Zealand, it was introduced to the United Kingdom around 1935 and the United States in 1972. Each Granny Smith apple today is a clone. One cultivated apple that grows in Florida is the Apple Anna, which was a chance seedling as well, except in the Bahamas. Worldwide apples are a $50 billion a year business producing some 55 millions tons. Americans eat, on average 126 apples a year each. Wild apples, however,  are free producing food for you.

Often a wild apple’s taste will be moderated because of hybridizing with cultivated apples. There are no hard and fast rules identifying which are edible raw. You just have to taste and experiment with each wild apple tree you find. They also usually have more cholesterol-reducing pectin than cultivated apples thus are added to other fruits and apples to make jelly. Incidentally, there is no such species as a “crabapple” per se.  Crabapple, like “sardine” is  a reference to size. Crabapples, like sardines, are small and any small apple can be called a crabapple.  The fascinating aspect of apples is that every apple seed is totally different than the parent.

Besides foraging for wild apples I used to help my father make pieces of apple wood into tobacco pipes. We’d find a suitable size piece, rough cut  and drill it then boil it for a few hours to drive the sap out of it. Then it was carved and sanded, and a bit of bass wood became the stem. I still have one of them around after more than 50 years. You can read about that here.

If you are a hunter wild apples trees are a good place to find game, partridge in the fall and then later deer. Actually a huge variety of wildlife like the apple, among them foxes, raccoons, bears, coyotes, opossums, rabbits, squirrels, grouse, prairie chickens, and quail.  They know good food when they find it and so should we.

Johnny Appleseed (Howe’s Historical Collections of Ohio)

Malus sieversii (MAL-us see-VER-si-eye) is the botanical title. Malus is the Latin word for apple, and Sieverrii honors Ivan Sievers, a Russian botanist who discovered the wild apples in 1793 in Kazakhstan but died before describing the species.  The name was given by Carl Friedrich von Ledebour, who got there in 1830. “Apple” is from Latin and means fruit.

And what about Johnny Apple seed? While he wore a tin pot for a hat and a burlap sack for a shirt, and went barefoot even in the winter, he was an astute businessman. He bought or got land grants ahead of settlers and started apple tree nurseries so when the settlers arrived he had trees to sell. Then he would leave his nurseries in the hands of a local and set out for the frontier again.

While I am on the topic, what about eating apple seeds? There are two things we know for certain: Eating a few at a time is fine, eating a huge amount can make you ill and possibly kill you. What’s a few? What ever seeds you find in one apple is no big deal. In fact, my mother has eaten a quarter of a cup at one time and lived to 88. But that’s dangerous. For the average person of average weight the fatal dose would be around 114 average size seeds thoroughly chewed. And what about the story that a man saved up a cup of seeds, ate them, and died from that?

Kingsbury’s book was the standard.

The story got legs when a prominent expert on toxicology, Dr. John M. Kingsbury included it in his book Poisonous Plants of the United States and Canada, Prentice-Hall, 1964. Kingsbury was an associate professor of botany at New York State College of Agriculture and lectured in poisonous plants for the veterinary college. Everyone presumed Kingsbury had proof. But in 1998 in the Journal of Clinical Toxicology there was a letter to the editor grousing about folklore and “plantlore” mentioning Kingsbury. That got me interested in the veracity of the story. To be specific I wanted to know the name of the man who ate a cup of apple seeds, where, and when did he die? Basic facts. After all, Kingsbury’s inclusion in his book gave the story legitimacy and it has been quoted extensively ever since. Kingsbury’s bibliography quoted two authors more than two decades earlier, specifically: Reynard, G.B., and J.B.S. Norton in Poisonous Plants of Maryland in Relationship to Livestock. Maryland Agricultural Experimental Station, Technical Bulletin. A10, 1942. 312pp. That would make sense as they and Kingsbury had an interest in plants that were toxic to animals.

On page 276 of the 70-year old bulletin Reynard and Norton write about prussic acid harming livestock. (Amygdalin is essentially a sugar and cyanide molecule which is safe until digested which releases hydrogen cyanide which used to be called prussic acid.) The cyanide blocks the uptake of oxygen by red blood cells causing asphyxiation. How much material, how chewed the material is, the liquid dilution of the material in the stomach, and how many stomachs you have and your size all affect the extent of the poisoning. In the listing of plants that can harm animals via prussic acid Reynard and Norton include flax, wild black cherry, wild red cherry, choke cherries, peach (Kernels) plum, cherry (seeds) apple (seeds) sorghum, lima beans, arrow grass and manna grass.

Original Apple Seed Reference

They note in the last paragraph to the left: “Apple seeds are mentioned, not as having caused stock-poisoning, but because of the fact that one instance was recorded from personal inquiry in which an adult man was killed following eating a cup of these seeds at one time. The seeds had been saved up, apparently thought to be a delicacy in small amounts and upon being eaten developed enough of the deadly prussic acid to cause this tragic death. The instance is recorded here as a caution to others who might attempt to eat more than a few of these seeds at any one time. Previous investigators have reported that apple seeds contain appreciable amounts of amygdalin from which prussic acid is developed, but actual reports of poisoning are rare. “

So rare they didn’t or couldn’t say who actually did die from eating apple seeds  if anyone ever did. Their reference is as weak as Kingsbury’s. Without a name, a time and place it is not much better than an urban legend.

And what of the argument that it takes only a few seeds? No, if you are an adult of  average weight and size it takes a little over 100 seeds to do it, and then that can be affected by many variables. The seeds in one apple a day won’t kill an adult. To be on the safe side kids, because they are so much smaller, should not eat apple seeds.

It may be that someone indeed did died eating a cup of apple seeds. It is theoretically possible. I say theoretically because if it did happen it was before 1942 and no one thus far in any professional paper has ever identified who it was if anyone. It is always hear say. The best one can come up with is a no-reference warning in a live stock bulletin 70 years ago. A 130-year search of the New York Times involving 437 stories with prussic acid revealed suicides, murders and a few accidental medicinal deaths. None by an apple seed overdose. I think that would have made the paper.

For the above material I also want to give special thanks to Stephanie M. Ritchie, Alternative Farming Systems Information Center, National Agricultural Library, 10301 Baltimore Avenue, Room 132, Beltsville, MD 20705

 Green Deane’s “Itemized” Plant Profile

IDENTIFICATION: A tree seldom more than 20 feet high with a contorted and rigid crown, branches often short and spur like, thorn-like twigs, leaves alternating saw-toothed,  obvious network of veins on either side of the leaf. Quintet of pinkish or white petals, scented. If you cut the apple through at the equator you should see a star shaped core where the seeds develop.

TIME OF YEAR: Fall, if not late fall

ENVIRONMENT: Likes all terrain that is not bone dry or sopping wet, often found on the south side of hills.

METHOD OF PREPARATION: Jelly, fruit, drink, source of pectin. Often they are improved greatly by roasting near a fire or in an oven.

 

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{ 11 comments… read them below or add one }

1 anthony logan September 17, 2012 at 11:42

hi i have been eaten wild apples all my life i live in canada saint john new brunswick and we have alot of differnt trees and just last night i took my girlfriend picking them and she was shocked i eat them well i dont swallow them i just chew them and suck the juice and some times i eat 20 or more is this going to hurt me if anyone knows get back to me anthony apple seed lol

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2 Charles Sutton September 10, 2013 at 18:10

You know very well that apple seeds contain arsnic…

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3 Green Deane September 10, 2013 at 19:21

Cyanide naturally… arsnic when man raised.

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4 PrepNow September 22, 2013 at 22:41

Apple Cider contains seeds and all (at least here in my area). I’ve not heard that drinking too much cider would hurt ya, except maybe having the runs…lol. Myself, I always loose the seeds before I eat an apple.

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5 Marti September 30, 2013 at 17:51

Very interesting! That explains why the Gala apple tree I bought produced Golden Delicious apples. It could be the tree was mis-labeled, or it could be the propagation just didn’t turn out right.

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6 Timothy Blevins December 4, 2013 at 22:41

Just FYI, the Golden Delicious was first discovered in Clay County West Virginia

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7 Bob Pegram March 13, 2014 at 01:56

Amygdalin is also called Laetrile – supposedly kills cancer cells.

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8 zivota nikolic March 20, 2014 at 08:33

We are producing from wild apple, tea, vinegar and juice, all certified organic by EU, USDA and Serbia from 2013 harvest. Health wise is much better then same product from domestic apple. Available on market from may 2014.

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9 Dawn Bell May 18, 2014 at 18:50

So, my ‘flowering crab-apple’ is just a small size apple in disguise? I planted a flowering crab-apple, Newtown Pipin, Fuji, Anna, and Dorset. I’m hoping that I will get apples at least some years here in central Texas. My 4-5 year old trees, the crab-apple already puts out a dozen or so fruits, but nothing on the others yet.

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10 Crystal July 15, 2014 at 15:16

I also live in Florida and was just wondering if you’ve ever run across a pond apple. I have some by me and though they taste more like a melon they are pretty sweet. They grow in standing water or swamp areas.

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11 Green Deane July 15, 2014 at 15:49

I have an article on pond apples. I see them often in south Florida and mention them in my current newsletter.

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