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Forest apple tree (wild apple tree). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Forest apple tree (wild apple tree), Malus sylvestris. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Apple tree (Malus)

Family: Pink (Rosaceae)

Origin: The forest apple tree comes from Europe and Western Asia.

Area: The forest apple tree is found in the forests and forest-steppes of Europe and Western Asia, as well as in some regions of North America and Australia.

Chemical composition: Wild apples contain numerous vitamins, minerals, antioxidants, pectin and other biologically active compounds such as quercetin and catechins.

Economic value: The forest apple tree is used as a parent plant for creating new varieties of apple trees. In addition, forest apples are used in cooking for the preparation of desserts, drinks, jams and other food products. Apples are also used to make cider, apple cider vinegar, apple juice, and other beverages. In addition, the forest apple tree is popular in landscape design and as an ornamental plant.

Legends, myths, symbolism: In Celtic mythology, the apple tree is a symbol of life, wisdom and eternal youth. She is associated with the goddess Branwen, who had the power to heal any disease with her apple. Also, the apple tree is associated with the concept of "holy tree" in Celtic culture. In Christian tradition, the apple tree may be associated with the forbidden fruit that was eaten by the first people in Paradise. It can also symbolize salvation and rebirth, as apple blossoms are considered a symbol of resurrection. In the culture of some peoples, the apple tree may be associated with fertility, prosperity and abundance. Apples that grow on an apple tree can be used as a symbol of nutrition and health.

Forest apple tree (wild apple tree), Malus sylvestris. Description, illustrations of the plant

Forest apple tree (wild apple tree), Malus sylvestris. Botanical description of the plant, areas of growth and ecology, economic importance, applications

Family Rosaceae, class Dicotyledonous, department Angiosperms.

The apple tree grows in deciduous forests, sometimes along the banks of rivers, mainly in non-chernozem regions. Plant height can reach 10 m.

The leaves of the apple tree are dull, simple, broadly elliptical; the edge of the leaf is crenate-serrated. Petioles are half as long as leaf blades. Blooms in May. The flowers are large, white, pinkish outside, with 5 petals, many stamens. The fruit is an apple.

An apple tree can grow up to 100 years.

The apple tree is a very useful and beloved tree by all people. This is the best honey plant. Bees and bumblebees flock to its white-pink flowers, collected in umbellate inflorescences. The flowers exude a pleasant, peculiar aroma, yellow anthers form a lot of pollen, the flowers contain nectar.

The fruit is formed from an overgrown ovary, in the center of which shiny brownish-yellow round-elongated seeds are contained in five nests.

The overgrown receptacle of each flower takes part in the formation of the fetus.

The apple tree is valued as a food and medicinal plant: apples contain iron malate and are therefore useful for anemia; they are rich in vitamins and other useful substances.

Apples help even with burns - you need to attach a piece of apple to the burnt place.

Apple tree wood is used to make furniture and various crafts.

The forest apple tree has given rise to more than 100000 world varieties of cultivated apple trees.

Authors: Kozlova T.A., Sivoglazov V.I.

Forest apple tree (wild apple tree), Malus sylvestris. Botanical description of the plant, area, methods of application, cultivation

Deciduous shrub 3-5 m high or small tree up to 10 m high with light brown, scaly bark.

Crown with splayed branches, spreading, dense, rounded. Young shoots are brownish or red-brown, glabrous, loosely pubescent or covered with felt, especially in the upper part of the branches. Shortened shoots (fruits) sometimes end in a thorn. Annual shoots are shiny, with whitish lenticels.

Buds are ovoid, about 5 mm long, pressed against the shoot. The scales of the kidneys are red-brown, shiny, covered with grayish hairs. Leaf scar with 3 traces. The wood is reddish-brown, with narrow core beams and a dark core, heavy and hard, used in carpentry and turning. The core is quite wide, round.

The leaves are round-ovate, 5-8 cm long. The apex of the leaf has a short apex. Margins are serrate-toothed, sometimes with small notches or doubly serrated, at first pubescent, later almost bare, dark green above, slightly shining, pale green below, dull. Petioles 1-2 cm long.

The flowers are white or pinkish, 2-5 cm in diameter, in few-flowered corymbs on short shoots. Sepals triangular, pointed, glabrous on the outside, felted on the inside. Flowering in May.

The fruits are round, 1-3 cm in diameter, yellowish-green, sometimes pinkish, with a spot of red color, bitter-sour and woody taste. The seeds are oblong, brown when fresh, and, like all apple trees, contain slightly poisonous amygdalin. The fruits ripen in July-September. Naturally propagated by seeds, shoots from a stump, less often by layering.

The natural range of the forest apple tree is from Central Europe to Western Asia, and the southern and eastern boundaries of the range have not been reliably determined. In the Alps, the forest apple tree is found up to an altitude of 1100 m above sea level. Frost-resistant, drought-resistant, relatively shade-tolerant, little demanding on soils, but avoids acidic and waterlogged ones.

The forest apple tree grows in mixed and deciduous forests, along their edges, loves water meadows and damp places bordering the forest. Scattered growing in floodplain forests, hedgerows and shrubs, on fresh nutrient-rich clay and rocky soil. In the forest-steppe zone, it grows along the slopes of ravines and gullies, among shrubs, along river banks.

The fruits contain malic, tartaric, citric and other organic acids, sugars (glucose, sucrose and others), vitamins C, A, B1, carotene, tannins and pectin, trace elements (iron, potassium, calcium, magnesium and others), essential oil , and other substances.

The fruits of the forest apple tree are sour and tart. They contain a lot of organic acids. In the people they are often called "pull out the eye", as well as sour. The fruits of the wild apple tree, rich in tannins, are used to give the jam a piquant flavor. Wine, juices, syrups, apple cider vinegar are prepared from the fruits of the forest apple tree, and jam is made. Due to the high content of pectin substances, marmalade, jelly, marshmallow, dry jelly, etc. are made from them.

The forest apple tree is ornamental, especially during the flowering period, it is widely used in agroforestry and green building in the zone of broad-leaved forests of Europe and, in addition, in the subzone of coniferous-broad-leaved forests. All apple trees, including the forest one, are good honey plants.

Apple tree. Basic information about the plant, use in medicine

Several types of wild apple trees grow in the deciduous forests of Europe. These savages are the progenitors of many thousands of cultivars. Wild species are still widely used in breeding work today. Everyone knows the hybrid varieties of apple trees obtained by I. V. Michurin. They are resistant to frost and drought, unpretentious to the soil and at the same time they are distinguished by high taste qualities.

The pulp of wild apples contains valuable fruit juice, which contains sugars, organic acids, tannins and essential oils, which determine the taste of fruits. Sugars - fructose, glucose and sucrose - are easily absorbed by the human body. Organic acids are mainly represented by malic and citric, as well as salicylic, boric and ascorbic. The composition of vitamins is very diverse: carotene B, B2, PP, C. There is a lot of essential oil in the skin of wild apples, which gives fruits and products from them a pleasant "apple flavor". There are many pectin substances in the fruits of wild apple trees, which is why they are indispensable in the manufacture of jams, marmalades, marmalades, juices, compotes.

Wherever wild apples are found, the population willingly gathers them. And not only for animal feed, but also for the preparation of a variety of products, semi-finished products and dishes that can be stored for a long time. Often, wild apples can lie under a layer of leaves and snow all winter. They can also be collected in early spring.

Forest apples are dried for compotes, which are tastier and more aromatic than those made from cultivated apples. Jams and jams, apple dough, juice, ciders and wine, syrups, extracts, etc. are also prepared.

Before drying, apples are pre-cut into small pieces. So that they do not darken after drying, they are dipped for 45-50 minutes in salty water or acidified with citric acid. You can dry it in the air, drying it in a Russian stove or oven. For jam or marmalade, the largest fruits are chosen, in which there is more sugar and less astringency.

Wild apples are considered the best raw material for candied. Take a whole apple, cut it into quarters and remove the seeds. The pieces are dipped in boiling syrup (three cups of water per 400 g of sugar) and boiled over low heat until the apples become transparent and lightly browned. Then two cups of sugar, chopped orange peel, cinnamon, cloves are added to the syrup. Everything is mixed and boiled until the syrup boils away and the apples are browned. The boiled apple slices are laid out on boards or baking sheets covered with rye straw and placed in the oven to dry. The next day, they are dried, sprinkled with powdered sugar and put in glass jars. Candied wild apples can be stored for many years in a cold, dry place. They are served with dessert or table wine, for tea.

Forest apples are also distinguished by their medicinal and dietary properties. An extract of malic acid iron is prepared from them. Fresh fruits are used as an emollient or coolant. All products from forest apples, even wine, normalize the work of the gastrointestinal tract, act both fixatively and laxatively.

In the field, fruit salads are prepared from wild apples and pears. Ripe fruits are taken, washed, peeled, cut and cleaned of seeds, taking out the core. A mixture of apples and pears is put into an enamel bowl, sprinkled with sugar, a little salted and poured over with mayonnaise - the salad is ready to eat. Apples take two parts, pears - one, sugar and mayonnaise - to taste. Such a salad is very tasty in early spring in the forest, when pears and apples are harvested after the snow melts.

In autumn, wild apples are used to make a refreshing drink. Grind 1,5 kg of apples on a grater, pour 2 liters of water into the mass, add the juice of two lemons, 200 g of sugar and tightly close in a glass or enameled jar. After 12 hours, strain the juice into champagne bottles. The drink is ready to drink. Drink it through a straw. For lovers of strong cocktails, you can add cognac, vermouth, rum.

Author: Reva M.L.

Forest apple tree (wild apple tree), Malus sylvestris. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For headache treatment: prepare a decoction of apple flowers. Pour 1 cup of apple blossoms with 2 cups of boiling water and leave to infuse for 2 hours. Take 1/4 cup of the infusion several times a day to reduce headache symptoms.
• To improve appetite: eat fresh apples before meals. Apples contain dietary fiber and phytochemicals that help improve digestion and increase appetite.
• For the treatment of cough: prepare an infusion of apple flowers. Pour 1 cup of apple blossoms with 2 cups of boiling water and leave to infuse for 2 hours. Take 1/4 cup of the infusion several times a day to reduce cough symptoms.
• For the treatment of diabetes: eat fresh apples or drink apple juice without added sugar. Apples contain natural sugar, which does not raise blood sugar levels and helps control glucose levels in people with diabetes.
• To treat a cold: prepare an infusion of apple flowers and leaves. Pour 1 cup of flowers and leaves of an apple tree with 2 cups of boiling water and leave to infuse for 2 hours. Take 1/4 cup of the infusion several times a day to reduce cold symptoms.
• To strengthen immunity: eat fresh apples or drink apple juice. Apples contain vitamins, minerals, and antioxidants that help boost the immune system and protect the body from various infections.

Cosmetology:

• Moisturizing face mask: Mix 1 apple, 1 tablespoon honey and 1 tablespoon olive oil in a blender until smooth. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This mask will help moisturize the skin and make it softer and firmer.
• Hair conditioner: mix 1 cup apple juice with 1 egg and 1 tablespoon olive oil. Use the resulting mixture as a hair conditioner after washing. This conditioner will help moisturize and soften hair, improve shine and protect against damage.
• Nail strengthener: Mix 1 tablespoon of apple cider vinegar in 1 cup of warm water and apply natural with a brush on your nails. This tool will help strengthen your nails and make them healthier and stronger.
• Face mask for color enhancement: Mix 1 apple, 1 tablespoon oatmeal and 1 tablespoon honey in a blender until smooth. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This mask will help improve skin tone and make it fresher and healthier.
• Body Scrub: mix 1 cup crushed apples with 1 cup sea salt and 1/2 cup olive oil. Use the resulting mixture to massage the body, then rinse with warm water. This scrub will help clear the skin of dead cells and improve its texture and color.
• Face tonic: Mix 1 cup apple juice with 1 tablespoon chamomile and 1 tablespoon lemon balm. Let the mixture brew for several hours, then strain and use the resulting tonic to tone the skin of the face. This tonic will help improve skin tone and make it fresher and healthier.
• Hair mask for stronger and healthier hair: mix 1 apple, 1 tablespoon honey and 1 tablespoon burdock oil in a blender until smooth. Apply to hair and leave on for 30-60 minutes, then rinse with warm water. This mask will help strengthen your hair and make it healthier and shinier.

Attention! Before use, consult with a specialist!

Forest apple tree (wild apple tree), Malus sylvestris. Tips for growing, harvesting and storing

The forest or wild apple tree (Malus sylvestris) is a tree that occurs naturally in forests and is often used for cultivation as an ornamental plant or for the production of apples.

Tips for growing, harvesting and storing apple trees:

Cultivation:

• Forest apple trees prefer sunny or semi-shady places and well-drained soils.
• It is recommended to regularly water the plant and fertilize it.
• Apple trees can be grown from seeds or cuttings in spring or fall.
• It is recommended to trim the branches of the plant to form a crown and facilitate harvesting.

Workpiece:

• Wild apples can be harvested in late summer or early autumn when they reach maturity.
• Apples should be picked when they are fully ripe but have not yet begun to fall from the tree.
• Apples can be used to make juice, compotes, jams, pies and other products.

Storage:

• Fresh apples should be stored in a cool place to keep them fresh and flavorful for several weeks.
• Apples can be frozen, dried or preserved in the form of juice, jams, compotes and other products.

Keep in mind that some people may have an allergic reaction to apples, so an allergy test is recommended beforehand.

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