Hawthorn

Description

Hawthorn (Crataegus monogyna) belongs to the Rosaceae family and is native to Europe. It thrives in Hedgerows, Forest edges, Dry meadows, Scrub environments across regions including Italy, France, Germany, UK, Spain, Balkans.

Botanically, Hawthorn is red berries antioxidants jellies wine. Flowers tea. Cardiac phytotherapy.. It is also known locally as Spina bianca.

The edible parts include Berries, Flowers, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, May, October and September.

Nutritionally, Hawthorn stands out for its Iron (2.5mg, 14% DV), Vitamin C (10.0mg, 11% DV) and Magnesium (20.0mg, 5% DV). It also provides 1.0g protein and 5.0g dietary fiber per 100g serving.

In the kitchen, Hawthorn offers a Berries mealy tangy. Flowers sweet flavor profile. Berries jelly wine syrup. Flowers tea. Leaves young. Common culinary applications include jelly, tea, syrup, wine. Popular preparations include Hawthorn jelly, Hawthorn syrup, Hawthorn tea, Fresh berry compote.

For storage, jelly 12mo Syrup 6mo.

Safety note: No known toxicity. Antinutrient content is no significant antinutrients. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect hawthorn during Apr, May, Sep and Oct. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically hedgerows, forest edges, dry meadows, scrub. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued hawthorn as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, hawthorn pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

jelly, tea, syrup, wine

Storage

Jelly 12mo Syrup 6mo

Recipes

• Hawthorn jelly
• Hawthorn syrup
• Hawthorn tea
• Fresh berry compote
• Wild berry jam
• Berry syrup for pancakes
• Wild winter pesto made from Hawthorn
• Traditional Hawthorn soup

Where It Grows