Hawthorn
Hawthorn, sometimes called hawberry, is part of the rose family (Rosaceae). The plant has thorny branches and produces white flowers followed by small berries called “haws.” They are usually red when ripe, but may also be black. Hawthorn leaves are shiny and grow in a variety of shapes and sizes. There are many species, though the common hawthorn (Crataegus monogyna) is the one most likely to be used for medicinal purposes.
Health Benefits
Hawthorn has been used since the first century as a treatment for heart disease. This superberry is best known for its ability to bolster the connective tissues of the cardiovascular system and as a remedy for congestive heart failure. When the heart is unable to provide sufficient pump action to maintain blood flow, hawthorn may be able to improve the cellular integrity of the heart muscle and help with any inflammation in the blood vessels.
Research and trials show symptoms such as shortness of breath and fatigue improve significantly with hawthorn treatment, and there is a substantial benefit from using hawthorn extract as an adjunctive treatment for chronic heart failure.
Flavonoid compounds called procyanidins help normalize blood pressure and enhance circulation during exercise. Taken daily, hawthorn may improve athletic performance.
Until recently the berries were more commonly transformed into heart tonics. Today, herbal preparations are more likely to use the leaves and flowers, which contain more of the active flavonoid properties than the berries.
DIFFICULTY
Medium
HARDINESS
Perennial in zones 4a to 7b
TIME TO PLANT
Early spring or early fall
TIME TO HARVEST
Fall
LOCATION
Full sun
SOIL TYPE
Well-drained
Growing
Hawthorn comes in many shapes and sizes, from small shrubs to massive trees. It’s a versatile landscape plant, but it isn’t easy to grow. Hawthorn doesn’t transplant well; because it’s a member of the rose family it has the same insect and disease challenges. In the wild, hawthorn bushes are easy to find: Their bark is scaly and greyish brown, and their leaves start out bright green and darken with age. Their white flowers appear in mid-spring, followed in the fall by bright red berries and spectacular fall foliage.
Common Varieties: There are many species of hawthorn, including the common hawthorn (Crataegus monogyna), English hawthorn (C. laevigata), Chinese hawthorn (C. pinnatifida), and downy hawthorn (C. mollis). Cockspur hawthorn (C. crus-galli) has particularly showy foliage in fall.
Ripe hawthorne berries ready for picking.
PLANT
Look for container-grown hawthorn at your local nursery, but it may be a special request, as it’s generally not readily available. Hawthorn is best transplanted when young; once established it doesn’t like to be moved.
Plant hawthorn in a sunny location with rich, well-drained soil in early spring or early fall. Don’t plant it too deeply: Ensure the top of the root ball is just above the soil level of your planting hole. Transplant fertilizer is recommended at the time of planting to reduce shock. Water deeply and keep moist until established.
GROW
Hawthorn is hardy and can grow in a wide range of environments, but it always seems to struggle with insects and diseases. Be on the lookout for leaf spot (purple spots dot the leaves), stem rust (orange spots form on the stems and the leaves fall off), and fire blight (the leaves shrivel and appear to be scorched). Common insects include aphids, cankerworms, and gypsy moths. Each can be controlled through applications of insecticidal soaps, horticultural oils, and sulphur. Do your best to catch them early.
Prune hawthorn in late winter or early spring while the plant is dormant and buds have not yet cracked. Remove dead and/or diseased wood, including stems that appear weak. After removing diseased stems, wipe your pruners with bleach to minimize spread of diseases. In fall, rake and discard any diseased leaves to reduce the risk for next season.
Fertilize in spring for increased health; use a root feeder or water-soluble fertilizer (25-10-10).
HARVEST
While the berries are most cherished, hawthorn blossoms can be used in salads, and the leaves can be chewed or used as a garnish (note that the berries’ seeds are toxic: see page 157). Hawthorn is even a desired carving wood for sculptors.
Collect the red (some appear black) berries in fall, starting around early October. Berries should appear plump and brightly coloured at their peak. Harvest by plucking berries or pulling on the ripened bunch.
Dry your own hawthorn berries on a baking sheet in a very low oven for several hours.
STORE
Wash hawthorn berries just before use. Store in an airtight container in the refrigerator for up to a week. To freeze, wash berries and pat dry. Arrange in a single layer on a baking sheet and freeze. Once frozen, transfer to resealable bags. You can also preserve hawthorn berries in jellies or jams. Dry berries on a drying tray or baking sheet or using a dehydrator.
Put It to Work
Intense workouts leave you tired? Enjoy a recovery fruit leather!
Enjoy a hawthorn berry snack after an intense cardiovascular workout. The flavonoids will help your heart recover, while the antioxidant power of this rolled-up snack will sweep up the mess left behind from the physical stress.
Pick 2 cups of hawthorn berries. In a saucepan over medium heat, combine berries with 1 cup of water and simmer for 15 minutes. Let cool. Using the back of a spoon, press the berries through a fine-mesh sieve into a bowl (discard solids). Pour the strained pulp evenly onto 2 baking sheets lined with wax paper. Spread it about 3 mm (? inch) thick. Bake at 38°C (100°F) or lowest temperature setting for 20 to 25 minutes. Cool for 10 to 15 minutes to set. The fruit leather is ready when it can be easily peeled off the trays.
Using a sharp knife, cut the fruit leather into roughly 7.5 × 15 cm (3 × 6 inch) pieces. Peel and place the pieces onto a fresh piece of wax paper of equal size and tightly roll it up. Store in an airtight container for up to 1 month.
History of heart disease? Take this cardio tonic!
An ounce of prevention is worth a pound of cure—especially when we’re talking about heart disease. Hawthorn flowers and berries each have powerful cardio-protective compounds. For your heart to get the best of both, make this two-part tincture.
The beautiful white flowers blossom in the spring, so that’s when you’ll gather enough blooms to fill a large resealable glass jar (like a Mason jar) half full (press them down firmly to pack tightly). Cover the flowers with at least 2.5 cm (1 inch) of vodka (at least 80 proof). Place wax paper over the jar and then screw the lid on tightly to seal it. Shake the jar well. Set aside in a cool, dark place for 4 weeks, shaking the jar vigorously for 2 minutes every week. After 4 weeks, using a fine-mesh sieve or cheesecloth, strain the liquid into a sterile glass bottle (discard the flowers) and set aside until ready to use.
When it’s time to harvest berries in the fall, collect 3 cups. In a saucepan over medium heat, combine the berries with 1 cup of water and simmer for 15 minutes. Let cool. Using the back of a spoon, press the berries through a fine-mesh sieve into a bowl (discard solids).
In a blender, combine the berry pulp with the prepared flower tincture and purée. Pour the mixture into a wide-mouthed glass jar (a large Mason jar is best). The high concentration of pectin in the mixture may cause it to nearly solidify over time, so a jar with a wide opening is key to being able to fit a spoon inside. Cover the mouth of the jar with cheesecloth or a coffee filter and set it aside in a cool, dark place for 4 weeks.
Dried hawthorne leaves and berries.
After 4 weeks, you should be left with a jar full of deep red jelly. Spoon the jelly into a bowl lined with cheesecloth, gather up the cloth, and squeeze out the liquid (this may be difficult). Alternatively, run the jelly through a juicer or juice press (discard solids). Transfer the liquid to a sterile glass jar with a tight-fitting lid.
Take 1 tablespoon daily to support heart tone and prevent cardiovascular disease. The tincture will keep indefinitely stored in a cool, dark place.
Need a heart-healthy breakfast? Top it with oatmeal hawthorn compote!
In a saucepan over medium heat, combine 1 cup of hawthorn berries with ½ cup of water and bring to a boil. Let it reduce to about half its volume. Using the back of a spoon, press the berries through a fine-mesh sieve into a bowl (discard solids). Stir in ¾ cup of sugar until completely dissolved. The compote will keep in an airtight container in the refrigerator for up to 2 weeks.
Enjoy a bowl of steel-cut oatmeal with ¼ cup of plain low-fat yogurt and 2 tablespoons of this compote.
Fast Forward
Fast forward to the health food store to purchase Wise Woman Herbals Crataegus Hawthorn extract or equivalent. Follow the instructions on the label.
Cautions
Avoid eating the white seeds of hawthorn berries, as they contain amygdalin, a compound that changes to hydrogen cyanide in the stomach.
Avoid if you have a known allergy or sensitivity to hawthorn or any of its components.
The elderly or individuals at risk for low blood pressure should be cautious when using hawthorn, as should those with cardiovascular disorders or those taking heart drugs (such as digoxin), blood pressure drugs, cholesterol-lowering drugs, or herbs or supplements with similar effects.