Hawthorn (Crataegus monogyna or Crataegus laevigata) is a versatile foraged plant that can be used in spring, summer, and autumn, with each part having different uses. It is  said to be valued in traditional medicine for heart and circulation support.

Spring: Leaves & Flowers

• April to May in the UK

• Pick young, tender leaves and fresh blossoms before full bloom

How to Use

• Raw leaves: Mild, slightly nutty — known as “bread and cheese” in folk tradition. Use sparingly in:

  • Wild salads

  • Sandwiches

• Flowers:

  • As a garnish for cakes or tarts

  • Steeped in hot water for herbal tea (lightly floral, calming)

⚠️ Avoid using brown or wilted blossoms — they quickly turn musty.

Autumn: Berries (Haws)

• Late September to November

• Best after the first frost, which softens the berries and reduces bitterness

How to Use

• Raw (sparingly): Mildly sweet, floury texture. Can be eaten off the tree but best cooked.

• Hawthorn jelly: Use like rowan or crab apple jelly. Pairs beautifully with:

  • Game meats

  • Cheese

• Hawthorn ketchup: A tangy, tomato-like sauce — lovely with sausages or roast veg

• Haw syrup: Simmer berries with water and sugar for a heart-tonic cordial

• Hawthorn wine or liqueur: Ferment the berries or steep in spirits

Note: The seeds (pips) contain cyanogenic compounds (like apple seeds), so don’t eat them in quantity. Strain well or spit out when eating raw.