Introduction to the Washington Hawthorn
Washington hawthorn (scientific name Crataegus phaenopyrum) is a versatile ornamental tree prized for its colorful foliage, white spring blossoms, and persistent red berries that last well into winter. A member of the rose family (Rosaceae), it is a native species to the mid-eastern United States and has become a popular landscape plant due to its hardiness and visual appeal. While its abundant red berries are a vital food source for birds and other wildlife, they are also edible for humans, though they are often described as having a dry or mealy texture when eaten raw. This has led to a rich history of use in cooked preparations, where the berries' flavor and high pectin content can be highlighted.
The Importance of Identification
Before foraging, it is paramount to correctly identify the Washington hawthorn. This tree is characterized by its broad, triangular-shaped leaves with 3-5 pointed lobes and double-serrated edges. Its branches are armed with prominent, slender thorns, and its small, red, apple-like fruits, called "haws," persist on the tree through the fall and winter. While many hawthorn species are edible, positive identification is key to avoid confusion with other, non-edible or toxic red berries. A useful distinguishing feature is the small, five-pointed star shape visible on the bottom of the hawthorn berry, similar to an apple.
Preparing Washington Hawthorn Berries for Consumption
Safely preparing hawthorn berries is essential, as the seeds contain a compound called amygdalin, which releases cyanide when digested. While the risk is minimal from a few seeds, it is a precaution that foragers and cooks should always take. The hard seeds are typically spat out when the fruit is eaten raw, but when cooking or processing the berries, special care must be taken to remove them.
To prepare the berries:
- Gather the ripe, red berries in the fall. Some foragers believe a light frost improves flavor, though it's not required.
- Wash the berries thoroughly to remove dirt and debris, and strip them from their stalks.
- Place the berries in a pot with water and simmer until they are soft and mushy.
- Use a food mill, sieve, or cheesecloth to mash and strain the cooked berries, separating the pulp from the hard seeds and skins.
- Proceed with your recipe, using the resulting pulp and juice.
Culinary Uses of Hawthorn Berries
Once the seeds are removed, hawthorn berries can be transformed into a variety of delicious treats. Their high pectin content makes them an excellent choice for making jellies, jams, and sauces. They have a mild, slightly tart, apple-like flavor that can be enhanced with sugar and spices.
Common culinary uses include:
- Jelly and Jam: The classic use for hawthorn berries. The natural pectin helps achieve a perfect set.
- Syrup: A simple syrup can be made for use in drinks or as a topping for desserts.
- Ketchup: A tangy, fruity ketchup can be made to serve with meats.
- Tea: The dried berries can be brewed into a heart-healthy herbal tea.
- Fruit Leather: The pulp can be spread and dried to create a nutrient-rich fruit leather.
Comparison of Raw vs. Cooked Washington Hawthorn Berries
| Aspect | Raw Berries | Cooked Berries (Jelly, Jam, Syrup) |
|---|---|---|
| Flavor | Mild, can be tart, mealy texture | Enhanced, sweeter, and more complex |
| Texture | Dry, mealy, and dense | Smooth, thick, or syrupy |
| Safety | Requires spitting out seeds; consuming too many whole seeds is ill-advised | Seeds are strained out, eliminating the potential toxin |
| Preparation | No preparation needed beyond harvesting and washing | Requires boiling, mashing, and straining to remove seeds and extract pulp |
| Shelf Life | Best consumed fresh; limited shelf life | Long shelf life when properly canned or preserved |
| Culinary Versatility | Limited due to texture | High; used in jellies, sauces, teas, and syrups |
Conclusion
The berries of the Washington hawthorn are a safe and useful wild edible, provided the seeds are removed during preparation. While the raw fruit has a distinct, mealy texture, cooking transforms the berries into flavorful jellies, sauces, and teas. With careful identification and proper processing, foragers can safely enjoy this abundant and nutritious gift of nature, harnessing the berries' high pectin content and beneficial antioxidants. Always remember to be certain of your identification and to remove the seeds before incorporating these berries into any recipe. For those on heart medication, consulting a doctor before regular consumption is recommended.
