How Do Hawthorn Berries Taste Like – October/November, after the first frost, is also hawthorn harvest time. Hawthorn is relatively unused as a hedgeberry, mostly used for hawthorn gin or hawthorn brandy. It can also be used to make jam or jelly. Hawthorn gin is much tastier than blackthorn gin. It’s not as sweet and syrupy, in fact it’s more like a fortified wine like dry sherry than a liquor. It’s worth it to mature. Hawthorn gin made now will be perfect next Christmas. If you don’t think you can wait that long, then make a double amount – part for young consumption this year and part for maturation next year. In any case, do a lot, as it is very cute!
Sorting, top and tails of berries. This takes quite a while and isn’t the end of the world if you don’t, however it will result in sediment that is difficult to strain later and will reduce the clarity of your gin. Place the berries in a tin, sprinkling a little sugar between the layers. Once you get to the top of the jar (leaving some room for shaking), fill it with cheap gin (supermarket’s own brand will do). Seal and put in a closet. Shake the jar every few days or so.
How Do Hawthorn Berries Taste Like
After 4 weeks, the berries will lose their color and the gin will turn pink. (If you leave the gin longer before straining, the flavor will intensify. However, you will most likely get a muddy sediment. If you have bright plump berries, you can leave the gin to macerate for several months, but if the berries are hard, a month is enough for discoloration. ) After straining, filter into bottles and age for at least another three months. Enjoy in moderation!
Late Harvest Treat: Haw Jelly
Hawthorn is also known as an herb used by herbalists to treat high blood pressure. It is also good for the heart as it has vasodilating properties and is very rich in bioflavonoids, which is 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 combination with the advice of an herbalist, you can reduce your dependence on medication.) The best way to take hawthorn berry is in the form of a tincture. A tincture is an herb (in this case, hawthorn berries) that has been macerated (soaked) in alcohol to form a tincture. Thus hawthorn gin is a form of tincture. And a small sip taken regularly, like in the old country days, can help keep your heart and circulation healthy. Tea made from leaves or berries is also a healthy way to lower blood pressure, especially when combined with linden flowers and leaves. “Autumn walks and a lot of “Mushrooms”. | Home | The game has begun! And a partridge without a pear. »
I’ve never been too keen on hawthorn as far as the trees have gone. As a child I found it not to be climbed because of its thorny branches, in the form of a bush they created impenetrable borders in the countryside which often hindered my travels wherever I went, oh obstacles! Why spikes? Not that he had anything worth stealing… or so I thought.
As I got older, I began to appreciate the humble hawthorn. When you think about it, three uses come to mind: it has excellent firewood all year round, it generates enough heat when burned to melt raw (pigs) iron. In the spring, its leaves (often appear first) are a healthy addition to any meal. Thirdly, these are its berries, which form bright red clusters in autumn and have rather strange properties.
So, aside from being used as a primitive barbed wire fence, what makes hawthorn useful as part of a wild pantry?
Unheard Of Benefits Of The Hawthorn Berry Tree
In my youth, hawthorn leaves were well known for curing the annoying feeling of empty stomach that I often experienced on my way home for tea. It’s okay, just carefully climb into the hedge and pick a few to chew on. The ability of the leaves to provide such wonderful food and stomach filling over the centuries has not earned them the nickname “bread and cheese”. Presumably this means he has equivalent subsistence levels… not too sure about that. Either way, the leaves are nice and probably best in the spring.
The buds, although a little awkward, can be quite tasty, but they will take some time to harvest. I like to use the leaves as part of a classic spring hedge salad. Like many Chinese leafy varieties sold in salad bags or seed bags these days, our native plants can be used in the same way, they have many different flavors to pair with a little five-point help. taste; sweet, sour, bitter, salty and umami. In this case, umami doesn’t really come into play unless you add maggi or another savory/protein ingredient to the dressing that works very well. Obviously, you’ll have to wait until next spring to enjoy this salad at its best.
Gather a handful, or more if you want to share, and wash them well. Divide among bowls and use a simple olive oil dressing, sprinkle with sugar, salt and pepper. This way you really get a feel for the variety of British hedges and I think you’ll be very impressed.
I tried them once at an early age and didn’t like them at all, they were too dry, the ratio of fruits to seeds was crappy, and there wasn’t much flavor. That all changed when last Christmas I was given an interesting book: Ray Mears’ Wild Food. In his book there was a series of photographs of Ray-Ray (as we like to call him) making a few moves on a hawthorn bush and picking an obscene amount of berries while I was all smug; “What the hell is he worried about? What does he hope to accomplish with them!” Then I was thoroughly put in my place. Ray began to grind all the berries in a glass bowl, add some water and remove most of the seeds and stalks. The result is a congealed hawthorn jelly in a bowl that can be sliced and dried in the sun for future consumption. Ray had some that he “made earlier” and said they tasted like apple licorice. That’s right…should have given it back.
Hawthorn Berries: Identify, Harvest, And Make An Extract |
With the appearance of hawthorn berries covering every hedgerow in Sussex, it didn’t take long to get a decent catch for experimentation. When I brought it into the kitchen, I started mashing them in a bowl and found that I needed to add some water to get them to release their juices. The resulting brownish-red slime looked pretty nasty and messy as hell! I was concerned that due to the amount of mess I made during the sifting process, my girlfriend might come home and think I had an intestinal collapse. After I sifted the berries until a lump of stones came out, the slime, which was now a small glass bowl, had already begun to solidify to the level of oil straight from the refrigerator.
I soon discovered that jelly formed quickly due to the ridiculously high levels of pectin in hawthorn berries. The hips and buttocks have always been paired, as they hang at the same time. Rose hips are usually used to make a syrup rich in vitamin C, although I have heard that when combined with hawthorn, it makes quite an interesting jam, and no doubt, natural hawthorn fruits filled with pectin will be quite useful for this.
Leaving it for an hour, I realized that I didn’t have the sun to dry my jelly, one of the hardships of living in Britain. I had a Biltong… air-dried, shiny. I had a nice mesh tomato drying tray that held the slices just fine. The jelly was cut into slices and laid out on a tray, ready for 24 hours of running a 60-watt light bulb.
The next day it looked like I had cooked very small pieces of biltong. Now it was an acid test; when I put one in my mouth and started chewing, it actually tasted like a slightly gritty version of apple licorice. It tasted pretty sweet, you can certainly tell it’s made from fruit without any additives, and I felt it was quite pleasant, but I probably wouldn’t eat it every day.
Health Benefits Of Hawthorn Berries
I must say that I was quite pleased, overall it was a good experiment with the desired results. From a medical point of view, I will probably try to take once a day; hawthorn is known in the treatment of high blood pressure and is used to treat heart conditions. I heard that if I wanted to, I could even dry the leaves and smoke them, like