Dried Hawthorn Berries Recipes – October/November, after the first frost, is also the time to pick hawthorn berries. Hawthorn is relatively unused as a hedgerow berry which is mainly used for hawthorn gin or hawthorn brandy. It can also be used to make a jam or jelly. Hawthorn gin is much nicer than sloe gin. It’s not that sweet and syrupy, in fact it tastes more like a fortified wine like dry sherry than a liqueur. It’s worth maturing. Hawthorn gin made now will be perfect next Christmas. If you don’t think you can wait that long, double the amount – some to be drunk young this year, and some to mature for the next. Do a lot anyway because it’s so much more!
Sort, top and tail the berries. This is enough time and not the end of the world if you don’t have it – in any case, it results in sediment that is difficult to remove later and prevents the clarity of your gin. Wrap the berries in a preservation jar, sprinkling a little sugar between the layers. When you have reached the top of the jar (leaving a little space to allow it to shake), fill it with cheap gin (the proper supermarket brand will do). Seal and put in a cupboard. Every few days, give the jar a shake.
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Dried Hawthorn Berries Recipes
After 4 weeks, the berries lost their color and the gin turned a shade of rosé. (If you leave it longer before straining, the flavor will intensify. However, you are more likely to have a sludgy sediment that is found. If you have bright plump berries, you can leave the gin to macerate for several months, but if the berries are hard. and discolored one month is enough.) Once crushed, filter in bottles and mature for another three months at least. Enjoy in moderation!
Hawthorn Berry Tincture Recipe For Heart Health • New Life On A Homestead
Hawthorn also has a history as an herb used by herbalists to treat high blood pressure. It is also beneficial for the heart, since it has vasorelaxant properties and is very high in bioflavonoids – also good for your heart. This is well supported by research. (If your blood pressure is already high and you are on medication, you should not just stop taking it. But, in conjunction with a consultation with a medical herbalist, you may be able to decrease your dependence on drugs.) The best way to take hawthorn berry is like a tincture. A tincture is basically the herb (in this case the hawthorn berry) macerated (soaked) in alcohol to form a tincture. Therefore, hawthorn gin is a form of tincture. And a small nip taken regularly, as in the old days of the village, can help keep the heart and circulation healthy. A tea made with the leaves or berries is also a healthy way to keep your blood pressure low, especially if it is combined with lime flowers and leaves. Brigitte.
A friend emailed me this question: what can I do with hawthorn berries? (It is surrounded by fruitful Abruzzi), so here is a list:
1. make a herbal vinegar, same process as this. Hawthorn berry vinegar is one of the tasty vinegars – tart and fruity. Try a spoonful in a glass of water.
2. make a liqueur – plain or fancy (at the bottom of the page. There is also an interesting recipe for a tasty sauce). A plain hawthorn schnapps is basically a tincture, but you can use a lower strength alcohol (which makes it cheaper).
Hunter Gathering: Wild & Fresh Food: The Strange Properties Of Hawthorn
3. make a tincture. Hawthorn berry tincture is a world-renowned heart and circulatory system tonic (even scientists are caught off guard). Taken over months, it is considered a safe remedy that helps a variety of heart problems. I also found the tincture useful for the emotional heart when in pain – it seems to lighten things up and allow the process to move more easily.
4. make an aperitif (the Chinese have historically used abruno as a digestive aid, and it is considered especially good for meat meals).
6. make the sea buckthorn jam. I have not made this (not being a jam maker) but I have a friend who makes some every year and it tastes pretty delicious. There seem to be two types of recipes – those that include apples or crabapples, and those that are just hawthorn berries. I would be interested to hear any experiences with this. I ate my friend’s jelly as a dessert on oatmeal, but it also went with meat and helped digestion.
7. eat the berries straight from the tree. Sometimes they are too dry inside, but other trees or other times make it pleasant to walk. I suspect that trees with adequate water will taste better. Hawthorn berries are full of goodies:
Hawthorn Complete Herbal Extract Of Berry, Leaf, And Flower
8. make the skin of the fruit. This type of British Eating in the UK has had a go, but with variable results. Hawthorn berries dry out quite easily, so maybe the problem with mold that occurs is because you add water. I might have a go with leftover berries from vinegar making (ooh, sweet and sour fruit skin). Cooking berries in the smallest amount of water can be the way to go too.
9. unfortunately google doesn’t have hawthorn berry ice cream recipes, so I’ll just have to make one…
10. do everything you usually do with fruit. I saw recipes for Abruzzo berry chutney and Abruzzo berry wine.
11. make a poultice. Juliette de Bairacli Levy says that the raw pulpy fruits are “of great repute as a drawing remedy for deeply embedded splinters and thorns and for whitlows” (from
Hawthorn Berries: Gin, Brandy Or Tincture?
12. do magic. Hawthorn in Europe/UK has a long tradition of magical uses that seem to center on protection. If you’re not into the hippy/pagan aspects, you can use hawthorn to help you focus on what’s good or what needs healing, etc.
If you have spring and not autumn now, you will be pleased to know that the flowers and leaves of the hawthorn are also very useful and much of what is true about the berries also works for the spring plant (with a few of adjustments). The berry and rosebud herbal syrup contains ingredients that are often used in traditional Chinese medicine. I wanted to create an herbal syrup that would be versatile enough – something that would suit a busy contemporary Singaporean household with kids (ie pancakes for breakfast, chicken rice for lunch), and still allow me to sneak a little of well-being and care in my family. diet This particular combination of dried Chinese herbs – hawthorn berry, licorice root and schisandra fruit – is ideal for hot weather as it nourishes yin and improves appetite.
Taste was key for me to try to combine the benefits of traditional Chinese medicine with deliciousness and utility, as well as indulgence. This herbal syrup gets its sweetness from licorice root (this is subtle and complex even though it’s considered sweeter than sugar!), Chinese dates (rich in nutrients) and hawthorn fruit (some of that flavor nostalgic from flocon d’aubé caramel). we ate growing up here in Singapore). Schisandra fruit gives an attractive citrus and a touch of bitterness, suspect, with licorice (think Negroni).
I feel the rosebuds give balance to the blend. Soaked instead of boiled, the slightly floral qualities of the dried buds contribute to the sweetness and acidity of this herbal syrup. But you can omit it if you don’t like this taste.
Wild Greek Hawthorn Whole Dried Berries
On the subject of sugar, take my measurements as a mere guide. The sugar-free beer has its own natural herbal sweetness contrasted with some fruity acidity and a hint of bitterness. Then adjust the amount of sugar based on your palate or your family, as well as the intended use for this herbal syrup. I softened it to match my husband’s preference.
The most obvious use of this hawthorn berry & rosebud herb syrup is as the base for a cold and thirst-quenching drink, but it can be incorporated into your food and drinks in many other ways. When I indulge more, I find that a small shot of this herbal syrup combined with hot water and freshly squeezed lemon juice helps my digestion and feels so comforting to sip on.
It is important that you use a pot made of material that does not create a chemical reaction when it comes into contact with the herbs. In general, I use enamel because mine works in induction. However, I was worried that these herbs might stain my white enamel plate. So, in this case, I chose a stainless steel copper pot. Ceramic and glass are other possible options. Beware of porous materials that absorb and retain flavors.
I have always aspired to incorporate more traditional Chinese medicine herbs into my daily cooking because I believe in preventative treatments. However, it was still challenging to develop recipes that my family would enjoy as I didn’t really understand what I could and couldn’t do with herbs and struggled to find reliable information published in English. So, I tend to follow traditional Chinese recipes. Or I used pre-packaged