Hawthorn: The Bride of the Hedgerow by Sylva Fae
Hawthorn is a fascinating tree, most parts of it are edible, it has many medicinal properties and it is steeped in myth and folklore - it is also one of my favourite trees. Hawthorn hedges protect my garden as well as mark out the boundary between my woodland and the fields beyond. It is known by many names – May, quickthorn, hagthorn, whitethorn, mayflower, the faerie tree and if you’ve ever seen a hawthorn in full bloom, you’ll not be surprised to learn it’s also called, the bride of the hedgerow. In Welsh, it is known as Bara Caws - bread and cheese, because of the taste of the fresh, new leaves.
The versatile berries can also be dried and added to muesli, preserved as a ketchup, added to chutney and relishes, or processed into a fruit leather.
The word ‘hawthorn’ comes from the AngloSaxon ‘hagedorn’ and old English ‘hagathorn’, which mean hedge thorn. This makes perfect sense as it was, and still is frequently used as hedging plant.
This year we made jam from the berries that are weighing down our garden hedge. The plan was to preserve the berries and have jam throughout the winter…it was too delicious to keep! My eldest daughter tried to describe the unique flavour and, after several spoons to make sure, decided it tasted ‘just like Christmas’! For those of you who don’t know what Christmas tastes like, imagine a mellow, fruity maple syrup, with a subtle hint of mulled wine spices.
Foraging Fun and Recipes (Never pick and eat a plant you cannot accurately identify.)
I’m not really a strict recipe follower, I’m more of a, ‘chuck it in until it looks about right’ type of cook. Anyway, this is my recipe and it works for whatever quantity of haws you manage to pick.
Hawthorn berries have many health benefits. They are packed with nutrition, and have been used as an herbal remedy for heart failure, digestive issues and high blood pressure, for many centuries. They are loaded with antioxidants, have some anti-inflammatory properties, help to lower blood pressure and may ease anxiety. In spring, we often pick the soft, spring leaves to nibble as we wander along the edges of our woods. I wouldn’t say they tasted of bread and cheese, but they’re certainly tasty. We add the leaves to soups and stews, and make ‘honey’ with the blossom. Come autumn / fall time, the boughs are laden with blood red berries – delicious as a jam or jelly. -7-
