The majestic common hawthorn (Crataegus monogyna) is a familiar sight in hedgerows and woodlands across Europe, often celebrated for its vibrant May blossoms and striking autumn berries, known as haws. While many are aware of its traditional uses in herbal medicine, a less commonly known fact is that various parts of the plant are edible. From the delicate young leaves to the rich, red haws, this ancient tree offers a bounty of culinary possibilities for the knowledgeable forager. However, as with any wild food, proper identification and preparation are paramount for a safe and enjoyable experience.
Understanding the Common Hawthorn (Crataegus monogyna)
Identification
The common hawthorn is a small, thorny tree or large shrub known for its dense, gnarled growth habit. Its bark is brownish-grey and fissured on older specimens. A key identifying feature is its deeply lobed, alternate leaves, which emerge in spring. In May, it produces clusters of white or pale pink flowers with five petals. In autumn, these flowers give way to the bright red, apple-like fruits, or haws, each containing a single hard stone.
Look-Alikes
Careful identification is crucial to avoid poisonous look-alikes. The blackthorn (Prunus spinosa) also has thorns and grows in hedgerows, but its white flowers appear before its un-lobed leaves in spring. More critically, avoid berries of White or Black Bryony, which can scramble over hawthorn. Hawthorn haws have a distinct five-pointed star shape at the base, while bryony berries do not.
The Edible Parts of the Hawthorn
Hawthorn Leaves
Known colloquially as "bread and cheese" in rural England, the young, tender leaves of the common hawthorn are best harvested in spring. They possess a pleasant, nutty flavor and can be added raw to salads or sandwiches for a fresh, green addition. As the season progresses, older leaves become tougher and more leathery, losing their desirable texture.
Hawthorn Flowers
The delicate white or pink hawthorn blossoms are edible and have a unique, slightly sweet, and aniseed-like aroma. They are best collected on a warm, sunny day for the most fragrant experience. The petals can be scattered over salads, used to garnish desserts, or infused to make a delicate tea or cordial.
Hawthorn Berries (Haws)
The red haws ripen in autumn and are widely used in traditional culinary preparations. The flesh is edible, though notoriously sour and mealy when raw. It is imperative to remember that the hard seeds inside the haws contain cyanogenic glycosides and should not be eaten. Haws are exceptionally high in pectin, which makes them a perfect gelling agent for homemade jellies and jams. They can also be cooked down to make sauces, syrups, and fermented into wine.
How to Prepare and Use Hawthorn
Harvesting and Preparation
- Leaves: Snip young, pale green leaves from the ends of branches in April or May. Wash thoroughly before adding to salads.
- Flowers: Pick clusters of blossoms in late spring. Use fresh or dry for tea.
- Haws: Gather ripe, dark red berries in autumn, preferably after the first frost, which can sweeten them slightly. To prepare, remove the seeds. Mashing and sieving the pulp is a common method for making jelly.
Culinary Uses
- Jelly: Simmer haws with water and strain to create a hawthorn pulp. Add sugar and heat to create a firm, delicious jelly.
- Tea: Dried haws, leaves, or flowers can be used to make a nutritious tea.
- Syrup: Boil haws with water and honey to create a sweet, flavorful syrup perfect for drizzling over pancakes or yogurt.
- Sauce: A haw-based ketchup or savoury sauce can complement game meats or roasted vegetables.
Important Safety Considerations and Precautions
- Medical Interactions: Hawthorn has strong medicinal properties, particularly affecting the cardiovascular system. It is known to interact with heart-related medications, including digoxin, beta-blockers, and calcium channel blockers. Anyone with a heart condition or taking prescribed medication should consult a healthcare provider before consuming hawthorn.
- Pregnancy and Breastfeeding: The safety of hawthorn during pregnancy and breastfeeding is not well-established. It is best to avoid consumption during these periods.
- Dosage: Excessive consumption can lead to side effects such as nausea, dizziness, and digestive issues. Stick to small, measured amounts, especially when first trying it.
- Proper Identification: Never consume any wild plant unless you are 100% certain of its identity. When in doubt, leave it out.
Comparison of Common Hawthorn Edible Parts
| Feature | Young Leaves | Flowers | Haws (Flesh Only) |
|---|---|---|---|
| Harvest Time | Spring (April/May) | Spring (May) | Autumn (Sept/Oct) |
| Flavor Profile | Mild, nutty, slightly green | Delicate, slightly sweet, aniseed-like | Tart, tangy, apple-like |
| Best Uses | Raw in salads, sandwiches | Garnishes, tea, cordial | Jellies, jams, syrups, sauces, tea |
| Texture | Tender, soft | Delicate, fragile | Mealy, dry (when raw); smooth (when processed) |
| Safety Notes | Very safe when correctly identified | Very safe when correctly identified | Seeds must be removed; moderate raw consumption recommended |
Sustainable Foraging Practices
To ensure the continued health of hawthorn populations and their value to wildlife, it is important to forage sustainably.
- Leave Plenty Behind: Always leave a significant portion of the plant's bounty for birds and other animals that depend on it.
- Don't Damage the Plant: Avoid pulling or breaking branches unnecessarily. Use sharp scissors or snips to harvest.
- Location Awareness: Do not forage from plants near roadsides or industrial areas, as they may be contaminated with pollutants.
Conclusion
The common hawthorn is indeed an edible and versatile wild plant, offering a range of culinary applications from its springtime leaves and flowers to its autumn berries. However, the key to enjoying its gifts lies in careful identification and preparation, particularly the crucial step of removing the inedible seeds from the haws. By following responsible foraging practices and acknowledging the plant's potential medicinal interactions, you can safely explore a rewarding and historical part of the wild larder. For further identification tips on native trees like the hawthorn, consult resources like the Woodland Trust.
