Klehm Prairie Crabapple – Malus ioensis 'Klehmii'

Klehm Prairie Crabapple – Malus ioensis 'Klehmii' This variety of the prairie native was developed at the famous Klehm Nursery at Barrington, Illinois.
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Klehm Prairie Crabapple

Klehm Prairie Crabapple – this is a mature tree at 30+ years old [2]
Field identification: Prairie crab apple can be recognized by its unique leaf shape and tomentose stems and inflorescence. Prairie crab apple has been cultivated since 1885, primarily for its showy and fragrant flowers. The fruits are hard and sour, but have been used to make jellies, cider and vinegar. The fruits are eaten by many species of birds and mammals. The Klehm cultivar was developed as an extremely cold-hearty tree for severe Midwestern winters. (Seems silly now!)

Crabapples thrive in full sun and grow best in well drained, slightly acidic soils (pH 5.5-6.5); however, they will grow well in many soil types. Most crabapple selections tolerate the (used to be) cold winters and hot summers prevalent in the American Midwest.

Klehm Prairie Crabapple blossoms

Crabapples bloom in spring, usually in May, bearing flowers that vary a great deal in color, size, fragrance, and visual appeal. It is common for flower buds to be red, opening to pink or white flowers. The fruit ripens between July and November, and varies in size from ¼”to 2” long or wide. Crabapples thrive in full sun and grow best in well drained, slightly acidic soils (pH 5.5-6.5); however, they will grow well in many soil types. Most crabapple selections tolerate the cold winters and hot, dry summers prevalent in the Midwest.  [3]

Klehm Prairie Crabapple

References

  1. Morton Arboretum, Crabapple: A Tree For All Seasons
  2. Klehm Prairie Crabapple, Morton Arboretum acc. 231-76-3, Photos © Bruce Marlin
  3. Morton Arboretum, Crabapples for the Home Landscape
  4. Morton Arboretum, Plant Health Care Report, Issue 2009.07, May 22- May 28, 2009
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Many of these plants are of vital economic importance, the fruit of which contain vitamins, acids, and sugars and can be used both raw and for making preserves, jam, jelly, candy, wine, brandy, cider and other beverages.
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