Hawthorn Berries Stain – This hawthorn berry and rosebud herbal syrup contains ingredients that are used in traditional Chinese medicine. I wanted to create an herbal syrup that was quite versatile — something that would suit a busy contemporary Singaporean family with young children (which means pancakes for breakfast, chicken rice for lunch), and still enable me to sneak in my family’s well-being and care. This special blend of dietary 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 in trying to combine the benefits of traditional Chinese medicine with delicacy and utility as well as indulgence. This herbal syrup draws its sweetness from licorice root (this is subtle and complex, even though it’s considered sweeter than sugar!), Chinese dates (which are rich in nutrients), and hawthorn berries (some of that nostalgic flavor from Haw Flake candy). .we grew up here in Singapore). The schisandra fruit gives it an attractive tartness and a hint of bitterness, I suspect, along with licorice (think Negroni).
Hawthorn Berries Stain
I think the rose buds add balance to the mix. Soaked rather than boiled, the mild floral qualities of the dried buds contribute to the sweetness and acidity of this herbal syrup. But if you don’t like this taste you can skip it.
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On the subject of sugar, take my measurements as a guide only. The unsweetened brew has its own natural herbal sweetness that contrasts with the acidity and touch of bitterness from the fruit. So I will adjust the amount of sugar based on your or your family’s palate as well as the intended use of this herbal syrup. I sweetened it to suit my husband’s preference.
The most obvious use for this hawthorn berry and rosebud herbal syrup is as a base for a cold, thirst-quenching drink, but it can be incorporated into your diet in many other ways. When I’m overindulging, I find that a small shot of this herbal syrup combined with warm water and freshly squeezed lemon juice helps my digestion and feels very relaxing to sip.
It is important that you use a material that does not cause a chemical reaction when it comes into contact with herbs. I usually use enamel because mine works on induction. However, I was concerned that these herbs might stain my white enamel pot. So, in this case I chose stainless steel-lined copper pots. Ceramic and glass are other possible options. Be careful with porous materials as they absorb and retain flavor.
I’ve always wanted to incorporate more traditional Chinese medicine herbs into my everyday cooking because I believe in preventative treatment. However, developing recipes that my family would enjoy was always a challenge because 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 tended to follow traditional Chinese recipes. Or I’ll use pre-packaged herbs to make a classic double-boiled soup. This had limited relevance to the way my family ate on a daily basis.
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I was delighted to learn that 140-year-old Eu Yan Tsang has recently published a slim tome that explains the use of key TCM herbs in English with beautiful illustrations. This title guided the way I developed my recipe for Hawthorn and Rosebud Herbal Syrup.
Hawthorn berries are good for boosting digestion and relieving flatulence. On its own, it can be a bit harsh, so combining it with licorice, honey or sugar helps harmonize its effect.
Licorice root is one of the most widely used herbs in traditional Chinese medicine. It is said to be 30-50 times sweeter than sugar and helps clear phlegm and heat. Chinese dates nourish the blood and are good for your circulation. I personally like to use large dry dates.
Schisandra fruit has five tastes – sweet, sour, bitter, salty and pungent. They are rich in antioxidants and are considered to benefit all five yin organs of yin, lungs, heart, kidney and spleen.
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Place the dates, hawthorn berries, licorice root and schisandra fruit in a saucepan with 1 liter of water. Set aside to dry for at least 30 minutes.
Bring the mixture to a rolling boil, then bring to a vigorous simmer. Cover the pot partially with a lid and simmer until the liquid is reduced by half (about 45 minutes).
Remove from heat, add rose buds and stir briefly. Cover the saucepan completely and set aside to soak for at least 20 minutes. (Skip this step if you don’t use rose buds.)
Next, strain the liquid. Return it to the saucepan with the sugar. Reheat the liquid to dissolve the sugar. This should yield about 450ml of syrup. If you prefer a thicker mixture, you may choose to bring the liquid back to a vigorous boil for another 30 minutes.
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Su-Lin is the best part of On and, for many years, the secret editor behind this blog known to readers simply as Ace. Su-Lin is an obsessive cook and a picky eater whose two favorite pastimes are spending time with her three children. kitchen. He looks forward to combining the two in the years to come. Some posts here may contain affiliate links. This means that if you click on a link and purchase a product or register, I may receive a commission at no additional cost to you. I may also use products from companies mentioned in these posts. Thanks for supporting my blog!
One of the best things in life for me is finding food when you’re out and about. And at this time of year there is an abundance of free food for foragers in the hedgerows and trees. Blackberries and rose hips are prominent among the shrubs. But today I am going to show you how to make hawthorn jelly from the hoses found in the hawthorn tree.
The hawthorn tree has been used for thousands of years to make food and medicine. As a very common tree in Northern Europe and the USA, you can easily find one in your neighborhood.
The leaves, flowers and berries from this tree can be used to make a wide range of teas, wines and jams. Now, hawthorn hose is actually quite bitter, and the hard seeds in the center contain cyanide, so you really shouldn’t. Eat them raw. But the rest of the berries are perfectly fine once cooked. In fact, prepared hawthorn jelly is considered good for heart problems and kidney problems. This is due to the nutrients it contains, including antioxidants, flavonoids and vitamins B and C. However, it is still advisable to take precautions or seek medical advice if you have a known medical problem or are pregnant.
Hawthorn Berry Tincture Alcohol Free Extract, Organic Hawthorn Berry Crataegus Laevigata Cardiovascular System Health 2×4 Oz
Today I’m going to show you how to make hawthorn jelly from the bright red berries (otherwise known as haws) that are widely available on the tree from late August to late October.
Actually the best time to collect hoses is probably a little later in the season. But I found a wonderful tree in our local park where the berries were really red and plentiful. So I picked up a box load and decided to make myself some hawthorn jelly right now.
Here are my berries. Just 1lb (450g) worth of hose. I removed the leaves and (most of) the stems.
I put the berries in a large heavy saucepan, and just covered the berries with water, which I then brought to a boil.
Nature’s Answer Hawthorn Berry 90 V Caps
As you bring the water to a boil, the berries will first turn brown, then become mushy. Boil the pot of hose for at least an hour. I used a potato masher to help with the mushing down of the berries. And I keep stirring and adding water to make sure the mixture stays moist, but not too watery. After an hour of boiling, the berries completely disintegrated.
You can use a jam strainer to strain the liquid from the haw mixture. But I just used a standard kitchen sieve and a muslin cloth. Leave the water to drain for a few hours or overnight if you have a lot of mixture. Do not squeeze the mixture or disturb the sieve while draining or you will end up with cloudy juice. And this will also make the jelly cloudy.
Once my halfs were gone I got 1/4 pint or just over 150mls of juice. This juice still has a very bitter taste, so it’s time to add sugar and lemon juice to make a jelly.
For every pint (about 570 ml) of juice you get from the hose, add one pound (450 grams) of sugar. I got 1/4 pint, so I added 4 ounces of sugar (just over 100 grams) – I also added a teaspoon of lemon juice to my mixture.
Nature’s Way Hawthorn Berry Capsules
Bring this mixture to a boil. And once it starts boiling, boil the mixture for few minutes. Very soon you will start to see the mixture