Arsenic, Hawthorn Berries

Arsenic, Hawthorn Berries – Hawthorns are one of the last fruits that hang on the trees in late autumn. They are just around the time of the first frost here in Vermont, and hawthorn berries are one of the last summer fruits to ripen before the winter snows.

Although “fish” grow on trees like apples, they are actually much more closely related to roses. Homemade hawthorn jelly tastes similar to rosehip jelly, but has the added benefit of being a powerful medicine for heart health.

Arsenic, Hawthorn Berries

Hawthorn trees are widely planted for their fragrant summer flowers and showy autumn fruits, but native wild ones are edible. These are wild hawthorn berries from a tree I found at the edge of our woods. I originally wanted to make a tincture or syrup out of them, but that would require some serious planning.

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Hawthorn tincture is usually made from leaves, flowers and fruits. The leaves and flowers are harvested in early spring and steeped in alcohol. The fruits are harvested in late fall and boiled into a syrup with honey and water.

The filtered hawthorn/honey syrup is then preserved with the filtered hawthorn flower tincture. This provides the benefits of the whole plant in a long-lasting medicine. I’ll know better next spring, but for now these beauties will be in the hawthorn jelly.

As I said, hawthorn trees are part of the rose family, and it’s better to think of these tiny fruits, known as hawthorns, as “hawthorn stings” rather than fruit. Each contains large seeds wrapped in a fibrous, fruit-like coating.

Haw is sour and tart, but very pleasant when enough sugar is added and made into a cordial, liqueur, syrup or jelly. A syrup made from the fruit is sold as an herbal supplement to treat heart rhythm disorders and high blood pressure.

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Syrup or jelly, the medicinal use is the same. All you have to do is change the delivery method. Hawthorn is used to lower blood pressure, stabilize irregular heartbeats, and strengthen the heart. It is also used to treat stress and anxiety with relaxing herbs because it dilates blood vessels and lowers blood pressure.

Maybe it’s my build or the fact that I like to eat tart fruits like blueberries raw, but I actually really like the taste of fresh hawthorn. My toddler seems to have inherited my taste and just won’t stop stealing Hawthorns to eat every time I turn my back.

While I focused the camera on the finished hawthorn jelly, he sneaked in again to grab another hawthorn berry. He’s my little foraging buddy, and he primarily helped harvest these, so he deserves his fair share.

In addition to its pure medicinal effect, hawthorn is also prescribed by herbalists for emotional problems related to the heart, such as grief and heartache. I kind of like the idea of ​​drowning my sorrows in a buttery scone topped with hawthorn jelly. Medicated or not, it looks a little better than a tub of Ben and Jerries.

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Start by placing the hawthorn in a bowl with a little water. There is a surprising amount of essential oil on the surface of the berries themselves. Don’t be alarmed if the water seems a little oily at first.

This is normal, a bit like the natural citrus oils on the outside of a lemon peel. Turn on the heat and allow the brine to completely disintegrate. Give them a little help with a potato masher and, if necessary, add water so they don’t burn.

After the hawthorn shavings have more or less completely disintegrated after about 30-40 minutes of simmering and pulping, strain the entire mixture through a gel filter. I used to always smash something up with cheesecloth to make a jelly bag, but I finally bit the bullet and bought a jelly strainer and it’s so much easier. Best $10 I’ve ever spent on canning supplies.

I make a lot of jams and jellies and it would have been very convenient to go with the elderberry jelly I just put on. Apart from the jellies, I could have really used it when I made blackcurrant mead, that was the mess when the cheesecloth slipped and everything fell apart…

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Most jelly recipes say to strain the mixture overnight, but I didn’t think this was necessary for the hawthorn jelly. After about 10 minutes, the pulp was completely drained of juice (and color) and the bright hawthorn juice was waiting in the bowl below to be thickened with sugar on the stove.

Then measure the juice. It takes about 1.5 pounds of hawthorn berries to make 1 pint of hawthorn jelly. This number of berries should yield about 2 cups of juice.

For every 2 cups of fruit juice, add 2 cups of sugar and 1/4 cup of lemon juice. Hawthorn naturally contains pectin, so there is no need to add extra.

Return the sweetened hawthorn juice to the stove and bring the mixture back to a boil. Cook on high for about 10 minutes, until the mixture thickens and starts to gel.

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Seasoned canners know what it looks like, but you can test the texture by dropping a little on a frozen plate in the freezer. If you quickly gel it to the desired consistency, it’s done.

Pour hawthorn jelly into mason jars, leaving 1/4-inch headspace. Process in a water bath for 5 minutes or store in the refrigerator for immediate use.

Hawthorn jelly is a tasty way to take medicine and is easy to make at home. All you need is hawthorn berries, sugar and lemon juice. No added pectin is required.

This recipe can be multiplied up to 4 times per serving. This means that you can make up to 8 kilos of hawthorn in a single batch. More than that, and it’s safer to make multiple items. It can be difficult to gel the jelly properly if the batch size is too large. The editor and reviewer connections in their Loop research profile are the most recent and may not reflect their status at the time of review.

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Cardiovascular disease (CVD), especially atherosclerosis, is a leading cause of morbidity and mortality worldwide; it imposes a significant burden on families and caregivers and entails significant financial costs. Hawthorn has an extensive history of medicinal use in many countries. In China, the use of hawthorn to treat cardiovascular diseases dates back to 659 AD. It is also theorized in traditional Chinese medicine to tonify the spleen, promote digestion, and activate blood circulation to dispel blood stasis. This review revealed that hawthorn extracts have serum lipid-lowering, antioxidant, and cardiovascular protective properties, making them increasingly popular, especially for their anti-atherosclerotic effects. We summarize the four main mechanisms, including lipid-lowering, antioxidant, anti-inflammatory and vascular endothelial protection, thus providing a theoretical basis for the further utilization of hawthorn.

Cardiovascular disease (CVD), especially atherosclerosis, is a leading cause of morbidity and mortality worldwide. Cardiovascular disease imposes a significant burden on families and primary caregivers, as well as a high financial cost to society. In recent decades, ischemic heart disease and stroke have been the two most common causes of death in China (Yang et al., 2013). In addition to a rapidly aging population, the absolute number of deaths from cardiovascular diseases has increased by 46% in China, which is four times and three times higher than in the United States and Western Europe, respectively (Du et al., 2019). In addition to traditional medical treatment, herbs contain many natural compounds for the prevention and treatment of various diseases. Herbs such as adjuvants are also popular worldwide. According to World Health Organization estimates, nearly four billion people in developing countries use herbal medicines as a primary source of health care (Bodeker and Ong, 2005). Therefore, the use of herbal remedies in complementary and alternative medicine is widespread in many countries (Ekor, 2014).

Crataegus sp., commonly known as hawthorn or hawthorn, is a large genus of thorny shrubs and trees in the family Rosaceae, containing about 280 species, native to temperate zones in Europe, eastern Asia, and North America (Hobbs). and Foster, 1994). Hawthorn has been used worldwide for centuries both as a food and for folk medicine. Hawthorn is one of the recognized herbs of European medicine, as Dioscorides primarily described its cardiovascular effects in the first century (Petrovska, 2012). Currently, countries such as China, Germany and France have officially recorded some species in their pharmacopoeias (Chang et al., 2002).

In China, the bright red berries of hawthorn, also known as Shanzha (Figure 1), have been widely used for the treatment of various diseases due to their medicinal properties. It was first mentioned in the Tang Materia Medica (Tang Ben Cao) for the treatment of dysentery, dating from 659 AD, the first known official pharmacopoeia in the world. As described in the Compendium of Materia Medica (Bencao Gangmu), considered the most complete and comprehensive herbal monograph, the dried berry of Crataegus pinnatifida has been described as curative for chest pain, hernia, indigestion, blood stasis, and hematochezia.

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