Hawthorn berries are small, often red fruits from the Crataegus genus, part of the rose family. Though they contain stones, similar to plums, they can be eaten raw with certain considerations.
Safety Considerations
Hawthorn seeds contain amygdalin, which can convert into hydrogen cyanide. Therefore, seeds should not be consumed. While accidentally ingesting one or two seeds may not harm an adult, it is advised to spit them out when eating raw berries.
Eating large quantities of raw hawthorn berries, even without seeds, can lead to mild stomach upset, including nausea or dizziness. Hawthorn can also interact with medications, especially those affecting heart function (e.g., blood pressure drugs, blood thinners, heart failure drugs). Consult a healthcare provider before consuming hawthorn if you are taking any prescription medications. Due to limited safety information, avoid hawthorn during pregnancy or breastfeeding.
Identifying Hawthorn Berries
Accurate identification of hawthorn plants is important. Hawthorn trees and shrubs have thorny branches with sharp spines up to three inches long. Their leaves are small, lobed, and often toothed. In spring, they produce white, five-petaled flowers in clusters.
The berries, known as “haws,” are small, round to oval, and ripen to a deep red, often growing in clusters. A key identifying feature is a five-pointed, star-like calyx at the base of each berry. Hawthorn can be mistaken for other plants like Cotoneaster, Blackthorn, or Rowan. If uncertain about identification, refrain from consumption.
Taste and Ripeness of Raw Berries
The taste and texture of raw hawthorn berries vary by species and ripeness. Ripe berries are often described as tart, tangy, and slightly sweet, with an apple-like flavor. Their texture can be dense, dry, or mealy, and some find them bland. Unripe berries are more sour and astringent.
For optimal raw consumption, hawthorn berries are best eaten when fully ripe. This is indicated by a dark red color and a slightly soft feel. Hard or light-colored berries are likely unripe and will have a less palatable flavor.
Other Uses for Hawthorn Berries
Beyond raw consumption, hawthorn berries are used in various culinary preparations due to their high pectin content. They are commonly transformed into jams, jellies, sauces, pies, and wines. In these preparations, the seeds are typically removed during processing to avoid amygdalin.
Hawthorn berries contain Vitamin C, antioxidants, and pectin. Historically, hawthorn has been used in traditional medicine for heart-related conditions, such as supporting blood circulation and managing blood pressure. However, these traditional uses are not a recommendation for self-medication, especially given potential interactions with modern heart medications. Always consult a healthcare professional before using hawthorn for medicinal purposes.