Fuzzy Hawthorn Berries

Fuzzy Hawthorn Berries – Hawthorn Berries (Hawberries) and Mayhaw (Crataegus). There are many hawthorns in North America. All over the world, there are hundreds. Many of the hawthorns you find here are naturalized hawthorns from other parts of the world. Hawthorns are in the same family as Apples and Roses, so it’s no surprise that generally the easiest way to describe a Hawthorn is that it looks like a smaller Apple Tree with thorns and large fruits that looks like a rose or crabapple. Be careful, the larger wooden barbs can be very dangerous – they are hard, sharp and strong and will go through flesh easily. There is also a serious danger from the fruits of this tree – THE SEEDS ARE VERY POISONOUS. Never eat seeds – you have to take this seriously.

Hawthorn has long been used as a medicinal herb for heart diseases. It is now believed that Hawthorn may act in a similar way to Beta Blocker prescription drugs. Therefore, you should be careful about eating hawthorn berries if you are taking a medicine, as the combined effect may be too strong. Link here to start further research on this topic. I also read that it is now proven to be a heart tonic, and you see hawthorn sold in the vitamin section of drugstores and health food stores as a heart tonic. As I understand from the reading, it is common hawthorn (Crataegus monogyna) that is used for this purpose. Whether or not other hawthorns you’ll find in eastern North America have the same medicinal properties is something I can’t confirm or deny from my research.

Fuzzy Hawthorn Berries

There is another hawthorn introduced from Europe, called smooth hawthorn (Crataegus laevigata). I have read that this can be treated and used just like regular hawthorn, as it has the same healing properties. However, no evidence was offered to back up this claim, so it’s up in the air as far as I’m concerned. This and common hawthorn also form hybrids. There is a photo of the hybrid in the descriptions below the common hawthorn.

Identifying Hawthorn And Blackthorn

I don’t know about the edibility of the fruit of most trees in the hawthorn genus. The three trees that make up the group known as Mayhaws don’t even grow in my area, so my knowledge of them is limited to what I’ve read. It is the common hawthorn that I am most familiar with, but even so, I do not try to distinguish the different hawthorns from an eating point of view. As far as I know, none of the hawthorns have poisonous fruit (except the very poisonous seeds), but I can’t say if they are all good to eat. Research everything you find, and experiment with small amounts and see if you like them. I have never met hawthorns with fruit that tasted good, but they are edible, and if properly cooked, are not bad in small quantities. Even in the past, they were more or less the food you ate when other crops failed, not the food of choice.

If you’re harvesting for medicinal properties, it makes sense to harvest from common hawthorn (Crataegus monogyna), as there seems to be no evidence that others have the same properties, or if they do, how strong the medicinal properties are. different types

With common hawthorn (and I’m guessing most others), you have to cook it and strain out the highly poisonous seeds when cooked; the poison will remain in the seeds when cooked. You can eat them fresh, but there’s little of it, as the stone (the only seed in the common Hawthorn) takes up a good portion of each Hawberry, and besides, the taste is sad – and – some people say they get stomachaches from eating it. those raw I don’t, but I only eat two or three raw at a time, and maybe more is needed. Due to the healing effect mentioned above, I recommend eating only small amounts of cooked or fresh Hawthorn at a time. If you’ve read this book this far, I’m definitely trying to be careful.

Basically, after you’ve gathered a bunch, rub the ends and stems between your hands, wash them, put them in a pot, just cover them with water, add half cider vinegar to water (some say just use cider vinegar and no water), and cook for about 20 for minutes until the Hawberries are soft, pour the water/vinegar, crushed Hawberries, sift all the seeds by pushing the puree through a sieve to catch the seeds, add a little lemon juice and a touch of salt, (some sweeteners can be used). At this point, if you know how to preserve in jars, you can do that; I, on the other hand, put them in bags and freeze them, take them out one by one and use them with meals. Personally, I think it’s something a little different to use with mashed potatoes. Of course, you can use them to make jam or jelly. I don’t have a sweet tooth, so never worry about that. Since they have little flavor by themselves, you can use them for their pectin content alone and make jellies and jams for other fruits, and the Hawthorn fruits will set them. By the way, they start to lose pectin before they are ripe, so use them when they are ripe.

Branch Hawthorn Berries Latin Autumn Stock Photo 725418805

Hawthorn recipe online here (Google search) and here (Bing search). Don’t forget – THE SEEDS ARE VERY POISONOUS.

Below are some links to help you identify a particular hawthorn you know. You have to realize that each species itself can be quite variable and it can be difficult to identify which one you have. Most have red fruits, but there are also black and yellow hawthorn fruits. If you find fruiting black or yellow hawthorn, start with your color list first, then check the BONAP map to see if it grows where you live. This can at least narrow down the number of options. After that, use the leaf shape. In my experience, this helps reduce it the fastest.

North American Biota Program (BONAP) distribution map of all known hawthorns in North America here. BONAP map color key here.

Since most of the recipes are for Common Hawthorn, which is also used for its cardiac tonic properties, I focus on the one with the most identifying detail. Below the Common Hawthorn description is information about others you may encounter when looking in the wild.

Shrubs For Wildlife

Because common hawthorn has red fruit, only one seed per fruit, and deeply lobed leaves, it is relatively easy to identify. And, since this is what most people are looking for, it can be a simple matter of, “Yes, this is common hawthorn,” or “No, this cannot be common hawthorn, so go ahead,” and no. trying to identify more.

Hawthorn (Crataegus monogyna). Also known as “One Seed Hawthorn”, One Seed Hawthorn, Haw, May, Mayblossom, Maythorn, Motherdie, Quickthorn, Whitethorn. Although it is native to Europe, Africa and parts of Asia, it has become naturalized in North America. This is the most commonly eaten food in Europe at one time, and most recipes you find for hawthorns (not Mayhaws) refer to this fruit. It is very common in North America, and in many places it has been labeled as an invasive weed. I know the name “Common Hawthorn” is a good one for where I live in southwestern Ontario. In the alkaline soils of the soybean and corn farms here, I’ve seen this literally take over and fill abandoned farm fields, or where cattle graze, but the farmers don’t mow their fields. Years ago I saw a derelict farm field in North London (100 acres I would guess) that was a solid mass of full size common hawthorn. This is the hawthorn most commonly used in medicine.

The distribution map is used courtesy of the US Department of Agriculture (USDA Natural Resources Service) and in accordance with their policies.

Hawthorn (Crataegus monogyna) drawing. (USDA-NRCS PLANTS Database / Britton, N.L., and A. Brown. 1913. Illustrated flora of the northern United States, Canada, and British Possessions. 3 vols. Charles Scribner’s Sons, New York. Vol. 2: 319.)

Crataegus Mollis Hi Res Stock Photography And Images

A hybrid of common hawthorn (Crataegus monogyna) and smooth hawthorn (Crataegus laevigata) (listed below) called Crataegus laevigata x monogyna. the “x”