Foraging: Hawthorn

Please refer to the main Foraging page for ethics and more resources. Feel free to print this image for your private use.


For more details about Hawthorn’s benefits, see Herbal Wisdom.

What to make of it

  • The haws are very high in pectin and can be made into a jelly to accompany cheese or meat, without any boiling. They can be dried to make herbal tea, are used for various drinks (haw brandy, wine, or liquor below), and pulped for integrating to other recipes.
  • The easiest way to remove the stems is to roll a bunch of haws between your hands.
  • Young leaves make a nice addition to salad, with a nutty taste and heart-tonic properties.
  • The blossoms can also be eaten raw, sprinkled on salads or desserts. They can also be dried for tea, or made into liquor or cordial. Contrary to the other parts of the plant, they have antispasmodic and sedative properties, so consume them separately from the leaves or haws.
  • Here are a few simple recipes to start with!

Based on Eat Weeds

Fruit leathers (or jerky) are an ancient method of preserving fruit flesh for long periods of time. They can be nibbled as snacks, or pieces cut off and added to porridge or other dishes. Since haws don’t have much taste, a couple of ways to sweeten the leather are suggested here.


As with most fruit, hawthorn (both the haws and the blossoms) can be made into a liquor: alcohol extracts and preserves the fruit’s qualities and flavor.


Inspired by a traditional Lebanese recipe on Food Heritage Foundation

A non-alcoholic alternative is to make a syrup, which keeps a few weeks in the fridge and is diluted before drinking.



Based on Pocket Farm