As summer’s vibrant greens begin to fade, the British countryside puts on its spectacular autumn display. The air turns crisp, leaves shift to brilliant shades of amber and gold, and our ancient hedgerows become studded with crimson jewels. This is the perfect time for autumn foraging, a tradition that connects us to the seasons and the bounty of the land. Among the most cherished treasures of the hedgerow harvest are hawthorn berries.

For centuries, these small, red berries have been a staple for foragers, herbalists and cooks. They offer a tangible link to our natural heritage, providing nourishment and flavour as the days grow shorter.

Ready to explore one of autumn’s finest wild foods? Let’s discover the story of the hawthorn berry together.

Hawthorn Hedging Plants (Crataegus Monogyna)

What Are Hawthorn Berries?

The hawthorn tree, often called the ‘May tree’ for its beautiful spring blossoms, is a true cornerstone of the British landscape. It’s a plant steeped in folklore and history, and its berries, known as ‘haws’, are a vital part of its legacy.

Botanical Background

The Common Hawthorn (Crataegus monogyna) is a deciduous tree or large shrub belonging to the rose family, Rosaceae. This relation becomes clear when you examine its five-petaled white or pinkish flowers in spring, which resemble tiny wild roses. The name Crataegus comes from the Greek kratos, meaning ‘strength’, a nod to its hard wood, while monogyna refers to its single seed.

After the blossoms fade, the tree develops small, green fruits that ripen into the familiar deep red berries by early autumn. Each haw contains a single, hard seed or stone. The hawthorn’s dense, thorny branches have made it a popular choice for agricultural hedging for centuries, creating the patchwork of fields that characterises so much of our countryside.

A Rich History

Hawthorn holds a significant place in British and Irish folklore. It was often seen as a gateway to the otherworld and a tree of the fairies, demanding respect. Cutting down a lone hawthorn tree was considered to bring incredibly bad luck. Its blossoms were central to May Day celebrations, heralding the arrival of summer, though bringing them indoors was often thought to invite misfortune.

Beyond folklore, hawthorn has a long history of practical use. Its wood is dense and hard-wearing, ideal for making tool handles and small carvings. The young leaves and flower buds, known as ‘bread and cheese’, were a traditional forager’s snack in springtime.

Most importantly, the berries have been used in food and traditional medicine for thousands of years. Archaeological evidence shows that hawthorn berries were consumed by people in the Neolithic period. They were a reliable source of food to see communities through the lean winter months, often made into jellies, wines and syrups. In traditional European and Chinese medicine, hawthorn berries, leaves and flowers have long been prized for their supportive role in heart and circulatory health.

Where to Find Them

Finding hawthorn trees is a delightful and simple activity. They are one of the most common trees in Britain and can be found in a wide variety of habitats.

  • Hedgerows: This is the most classic location. Look for them lining fields, country lanes and footpaths.
  • Woodland Edges: Hawthorn thrives in the dappled sunlight along the edges of woods and forests.
  • Scrubland and Old Pastures: It often grows as a pioneer species in open, uncultivated areas.
  • Parks and Gardens: Many urban and suburban parks feature hawthorn as an ornamental tree.

Look for a small, thorny and densely branched tree. In spring, it will be covered in fragrant white or pink blossoms. In autumn, you’ll spot clusters of bright to deep red berries, each about the size of a small pea. The leaves are small, lobed and deep green.

Nutritional Profile

Hawthorn berries are more than just a foraged treat; they are packed with beneficial compounds. They are particularly rich in antioxidants, including oligomeric proanthocyanidins (OPCs) and flavonoids like quercetin. These compounds are responsible for the berries’ vibrant red colour and are believed to contribute to their health benefits.

The berries also contain vitamins, particularly Vitamin C, and various B vitamins. While not a powerhouse of macronutrients, their value lies in their unique phytochemical profile, which has made them a subject of interest in modern nutritional science as well as traditional herbalism.

How to Use Hawthorn Berries

Bringing your foraged hawthorn berries into the kitchen is a rewarding experience. While they are too tart and seedy to eat raw in large quantities, cooking transforms them, releasing their subtle, apple-like flavour and beautiful colour. Remember, the key is to cook the berries and strain out the large, hard seeds.

Here are some ideas and simple recipes to get you started.

Hawthorn Ketchup or Sauce

This is a classic forager’s recipe, creating a tangy and savoury sauce that is a fantastic alternative to tomato ketchup. It pairs wonderfully with cheeses, meats, and savoury pies.

Ingredients:

  • 500g hawthorn berries, washed and stalks removed
  • 250ml cider vinegar
  • 1 small onion, finely chopped
  • 1 clove of garlic, crushed
  • 100g brown sugar (or to taste)
  • A pinch of allspice or mixed spice
  • Salt and pepper to taste

Method:

  1. Place the hawthorn berries in a saucepan with just enough water to cover them. Bring to a simmer and cook gently for 20-30 minutes, or until the berries are very soft and mushy.
  2. Push the cooked pulp through a sieve or food mill to remove all the seeds and skins. This is the most labour-intensive part, but it’s worth it! You should be left with a smooth, thick purée.
  3. Return the purée to the cleaned pan. Add the cider vinegar, chopped onion, garlic, sugar, and spices.
  4. Bring the mixture to a slow simmer, stirring until the sugar has dissolved.
  5. Cook gently for 20-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Be careful as it can bubble and spit.
  6. Season with salt and pepper. Pour the hot ketchup into sterilised jars or bottles and seal immediately. It will keep for several months in a cool, dark place.

Hawthorn Berry Syrup

This sweet, ruby-red syrup is incredibly versatile. Drizzle it over porridge or pancakes, use it in cocktails, or dilute it with water for a refreshing cordial. It’s also a traditional way to take hawthorn for its health benefits.

Ingredients:

  • 500g hawthorn berries, washed
  • Water
  • Sugar (approx. 300g per 500ml of juice)
  • A squeeze of lemon juice

Method:

  1. Put the berries in a saucepan and cover with water. Simmer until the berries are completely soft (about 30 minutes).
  2. Strain the mixture through a jelly bag or a sieve lined with muslin, allowing the juice to drip through. Don’t be tempted to squeeze it, or your syrup will be cloudy.
  3. Measure the collected juice and pour it into a clean pan. For every 500ml of juice, add 300g of sugar.
  4. Heat gently, stirring until the sugar is fully dissolved. Add a squeeze of lemon juice.
  5. Bring to a boil and cook for 5 minutes.
  6. Pour the hot syrup into sterilised bottles, seal, and label.

Hawthorn and Apple Jelly

The tartness of hawthorn pairs beautifully with the sweetness of apples, which also provide the pectin needed for a good set. This jelly is delicious on toast or served with roasted meats.

Ingredients:

  • 1kg hawthorn berries
  • 1kg cooking apples, roughly chopped (no need to peel or core)
  • Water
  • Granulated sugar
  • Juice of 1 lemon

Method:

  1. Place the hawthorn berries and chopped apples in a large preserving pan. Add just enough water to cover the fruit.
  2. Bring to a boil, then reduce the heat and simmer for about an hour, or until the fruit is very soft.
  3. Strain the contents through a jelly bag overnight.
  4. Measure the juice. For every 600ml of juice, you will need 450g of sugar.
  5. Pour the juice into the cleaned preserving pan, add the sugar and lemon juice. Heat gently, stirring, until the sugar has dissolved.
  6. Bring to a rolling boil and cook rapidly for 10-15 minutes, or until the setting point is reached. To test this, put a small amount of jelly on a cold saucer; it should wrinkle when pushed with a finger.
  7. Skim off any scum from the surface, then pot into warm, sterilised jars and seal.

Benefits and Cautions

Hawthorn is celebrated not only for its culinary uses but also for its long-standing role in traditional herbal medicine, particularly in supporting cardiovascular health.

Health Benefits

  • Heart Health: This is hawthorn’s most famous application. It has been traditionally used to support heart function and maintain healthy circulation. Modern studies have explored its potential to help maintain healthy blood pressure and cholesterol levels already within the normal range.
  • Rich in Antioxidants: The high concentration of flavonoids and OPCs in hawthorn berries helps the body combat oxidative stress, which is linked to chronic diseases and ageing.
  • Digestive Aid: In some traditions, hawthorn was used to aid digestion and relieve minor stomach upsets.

It is important to note that while hawthorn is widely available as a herbal supplement, its use for specific health conditions should always be discussed with a qualified healthcare professional or medical herbalist.

Downsides and Cautions

Foraging and consuming hawthorn berries is generally very safe, but there are a few important points to keep in mind:

  • Identification is Key: As with any foraged food, you must be 100% certain of your identification. While hawthorn is very distinctive, it’s good practice to use a reliable field guide. Be particularly wary of the Yew tree (Taxus baccata), which has red, fleshy berries (arils) but whose seeds and foliage are highly toxic. Yew berries have a single seed in a cup-like aril, and the tree has needle-like leaves, unlike hawthorn’s lobed leaves.
  • Do Not Eat the Seeds: The seeds of hawthorn berries, like those of apples and other related plants, contain small amounts of cyanogenic glycosides. While you would need to crush and eat a very large quantity to cause harm, they are best discarded. This is naturally achieved through the cooking and sieving process.
  • Medication Interactions: Because of its effects on the cardiovascular system, hawthorn can interact with certain medications, including those for heart conditions, blood pressure, and blood thinners. If you are taking any prescription medication, it is essential to consult your doctor before consuming hawthorn in medicinal quantities (such as in tinctures or daily syrups).
  • Forage Responsibly: Only pick from areas where there is an abundance of berries, leaving plenty for wildlife. Birds like fieldfares and redwings rely on haws as a vital food source to get them through the winter. Avoid picking from roadsides where plants may be polluted by traffic fumes.

Your Invitation to the Hedgerow

The hawthorn tree is a quiet guardian of our countryside, a marker of seasons, and a generous provider. Foraging for its berries is more than just gathering food; it’s an opportunity to connect with nature, observe the changing landscape, and participate in a tradition that stretches back thousands of years.

This autumn, why not plan a walk along your local footpaths and hedgerows? Pack a bag and get ready to discover the beauty and bounty of the hawthorn. By turning these humble berries into a delicious ketchup, syrup, or jelly, you can capture a taste of the season and enjoy it for months to come.

Further Reading: Autumn Foraging: Nature’s Harvest, Celebrating Mabon: Your Guide to the Autumn Equinox, Apple Day: Celebrating Britain’s Fruit Heritage, Meteorological Autumn: What September Brings to Britain, All About Seed Saving, Create a Cosy Autumn Home