Hawthorn Berries In Beer

Hawthorn Berries In Beer – The black hawthorn (Crataegus douglasii) or western thorn apple is a tree native to the Pacific Northwest from which as a child, growing in northern Idaho, I stayed away due to its thorny branches and hosting the small but prolific late summer and slimy larval stage of the saw. Known as the pear snail, sawworms felt and moved on the foliage just like miniature snails, as they skeletonized hawthorn and pear leaves. Having spent a lot of time in lowland fields and orchards on my childhood lawn, I was well acquainted with sharp thorns and “slimy snails” as I crawled and climbed. However, I loved the hawthorn’s flowering period that comes in mid-May and the abundant bee populations that buzzed over the pollination of its flower clusters. I didn’t know at the time that the saw is a small stingless wasp that helps pollinate its musky-smelling flowers.

Hawthorn with its flowers, leaves and haws is one of the most important medicinal plants in our herbal medicine. Starting with its verdant, tender leaves that unfold in spring when I like to harvest them for a lemon-like green tea or green salad, and then in the flowering stage when the flower clusters are harvested for tea and tinctures and then harvest Of hawthorn haws or berries for tinctures, and infusions of honeys, shrubs and tonic syrups, hawthorn provides a cornucopia of health. Some herbalists and enthusiasts also collect twigs, thorns and barks, adding them to their preparations. Hawthorn has a myriad of healing abilities, but is perhaps best known in the Western herbal tradition for its use as a slow-acting and gentle cardiac tonic. Quoting herbalist Michael Moore, from his book “Medicinal Plants of the Pacific West” (1993), … “In recent years, berries have increasingly been used in syrup or tea to strengthen connective tissue that has been weakened. from excessive inflammation (because hawthorn contains a) a high level of flavonoids, particularly in the darker-colored species … “

Hawthorn Berries In Beer

In the Olympic Peninsula of Washington state, there are two species of hawthorn that we use medicinally: the common hawthorn also known as red hawthorn or single-seeded hawthorn (C. monogyna), a species native to Europe that often naturalizes. The other is the black hawthorn, (C. douglasii) a native species of North America with which we know best and therefore we prefer its haws for their familiar flavor even though they contain more seeds than the single-seeded red common hawthorn. Fortunately on the peninsula, neither is home to the pear snail, although both have evil thorns that sometimes make harvesting a conscious challenge.

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Our closest wild hawthorn tree grows in a hedge that borders a nearby field. Hedges are dynamic communities that provide food and home to an abundance of wildlife including birds, small rodents, feral cats, snakes, insects of all kinds and those attracted to feast on the animals, insects and plants that live there such as hawks sitting in the upper branches of hawthorn and coyotes exploring the holes and tunnels along the edges. One day I did a count of plant species in the quarter mile of the hedge and got over sixty! Many of these species have medicinal qualities and can also be considered fodder foods, including chickweed and nettle, blackberry and blue elderberry.

Inside that hedge grows a red or seeded common hawthorn, about twenty-five feet tall. One day in mid-May, when it was in full bloom, I stopped and stuck my head inside the tree and was pierced by the sound of the buzzing of insects, such vitality and vitality that I had never felt so viscerally before. , really taking me to a space I struggled to get back from. All summer long, this tree holds its broad branches for robins and spotted towhee families that rush in and out of hidden nests; provides resting points for flickers, tits, American gold finches, and even hummingbirds that warm from their torpor in the early morning sun. Later this fall or early next spring, it will host flocks of cedar wings which, along with robins, eat the ripe red haws by scattering copious litter on the ground for mice, quail, and squirrels.

Already this year he has provided us with tender green leaves and abundant flower clusters for medicinal teas. In a few weeks, walking through the adjacent alley, we will eat its red berries by the hand; however, we will travel to another lowland spot where several C. douglassi grow which already bear richly colored ripe apples, as we prefer black hawthorn berries to store as food and medicine. Spring leaves and flower clusters of red or black species are used medicinally.

I appreciate hawthorn as a delightful connection to the spring season, a tonic for the heart, a help in strengthening connective tissues and as a herb full of magic. We will consider the magical aspects in Alpine Lady’s next reflection.

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Making syrup requires patience and attention just like picking its fruit. Conscious collection and conscious preparation of medicine are inherent in the honor of weaving its magical qualities, its medicinal virtues.

This recipe was inspired by Dr. John Christopher’s original “Hawthorn Berry Heart Syrup” and Gail Faith Edwards’ “Hawthorn Berry Syrup”. I, being a recipe maker and an intuitive cook, have added some variables for personal taste that will not reduce the effectiveness of their recipes.

For this recipe, I collected two liters of fresh black hawthorn (Crataegus douglassi) haws or berry, the apple-like apples that ripen in late summer. Common or red hawthorn fruit is also a great syrup although, as stated earlier, we are more familiar with the flavor of black. After harvesting, I like to leave the berries outside overnight in shallow boxes to allow spiders and other creatures to find new homes. Rolling your hair up on a towel or blanket removes loose debris. Since these berries had recently been thoroughly soaked with rainwater, I did not wash them but if they are dusty it is a prudent step.

Use a pot large enough to hold your berries with an additional head space of two or more inches. Cover the harvested berries with at least an inch of filtered water, place a lid on the pot, and bring to a simmer over low heat. (DO NOT BOIL!) Simmer continuously for 20 minutes. Remove from the oven and set the hot mixture aside for at least 20 minutes if not more.

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Strain the liquid infusion and return the berries to the pot. Crush them well and cover them with another centimeter of fresh filtered water. Repeat the boiling process making sure you don’t boil the berries because the boiling process removes some medicinal qualities. Filter well, pressing with the back of a large spoon to maximize the amount of infusion recovered.

Add the two filtered liquids together and measure and record carefully before placing the infusion in a stainless steel pot. I’m sure this process could all be done in a crock pot and hopefully it will with the next batch.

Now the time-consuming part: “A watched pot never boils!” and “Patience is a virtue” are said to become quite evident as you finish, which only adds to the quality and flavor of your healthy, tonic syrup.

Slowly boil the hawthorn infusion to about 1/3 (one third) of its original volume. I started with nearly 10 cups of the infusion and after about four hours it was down to 3 1/4 cups. At that point it was a nice rich, deep purple decoction. To this I added 1/3 of the remaining liquid as an equal amount of mild tasting honey which amounted to about 1 cup of honey. I also added a pinch of Celtic salt, a lesson from my mom on how to bring out the additional flavors in these recipes.

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When the infusion, salt and honey were completely mixed together, I added 1/6 of the original decoction made as Everclear grain alcohol or about 4 ounces or (1/2 cup). I ended up with 36 ounces of finished product which we poured into round amber medicine bottles. We keep a four-ounce bottle on hand, and the rest is tucked away in a deep corner of the refrigerator among the refrigerator pickles and infused oils. Michael usually avoids sweet syrups, but this spoke to him at the first taste and became part of his morning routine. The dosage is 1-2 teaspoons per day. Cookies help us to provide our services. for these services, you accept the use of cookies on our part. OK Information

January 22, 2020 19:28 – by K. Hook – in Bauwow World, Education and Teaching, Health and Nutrition, Lifestyle and General Interests

It’s not unusual for your pet to sniff in the hedges, vacuum berries and do some foraging, in fact there are some healthy snacks for them as you walk the wild side.

Hawthorn berries can be eaten by dogs. If they eat too many they might get a tummy ache, but most of them are safe to eat.

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Avoid areas where you know they may have been sprayed with chemicals, but are otherwise a healthy snack on the go for dogs.

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