Hawthorn berries, which grow on trees and shrubs of the Crataegus genus, are generally edible raw, but with an important qualification. These small, pome-type fruits have been used for centuries across Europe, Asia, and North America for both culinary and traditional medicinal purposes. The berries, also known as haws, have a characteristic flavor that is often described as tart, tangy, and mildly sweet. While the flesh of the berry is safe for consumption, the seeds contained within are the primary safety concern for anyone considering eating them raw.
Understanding the Safety Concerns
The caution surrounding the raw consumption of hawthorn berries stems from the presence of cyanogenic glycosides within the seeds. These naturally occurring compounds, like amygdalin, are also found in the seeds and pits of other fruits in the rose family (Rosaceae). When the seeds are crushed, chewed, or digested, these glycosides can metabolize into hydrogen cyanide, a toxic substance.
The danger is primarily associated with consuming a large quantity of crushed seeds, as the cyanogenic glycosides must be hydrolyzed for the cyanide to be released. Eating the fleshy pulp of the berry and spitting out the intact seeds is a common and safe method of consuming the fruit raw. The general recommendation remains to avoid consuming the seeds entirely.
Proper identification is also a safety measure when foraging for raw hawthorn, as the Crataegus genus includes hundreds of species. While most common hawthorn species are recognized as edible, definitive identification is always necessary before consumption. Consuming an unknown or incorrectly identified berry species introduces unnecessary risk.
Proper Preparation and Culinary Uses
Because the seeds must be avoided, most culinary applications of hawthorn berries involve processing methods that separate the safe pulp from the seeds. Cooking the berries until they are soft allows the pulp to be easily strained or pushed through a sieve, effectively removing the hard seeds and skins. This cooked pulp is often used to make jams, jellies, and sauces, benefiting from the berry’s naturally high pectin content, which aids in thickening.
The berries can also be dried and then ground into a powder or used whole to create teas and tinctures. Drying the fruit is a common preservation method, and the dried berries can be simmered in hot water to create a decoction that extracts the beneficial compounds. This preparation method ensures the potentially harmful seeds are not consumed while allowing the fruit’s flavor and nutrients to be accessed. The flavor profile of the berry, which can be mealy and tart when raw, often improves significantly when cooked or sweetened.
Nutritional Profile
Hawthorn berries are valued for their rich nutritional profile, which includes a range of beneficial plant compounds. They are a rich source of antioxidants, specifically polyphenols and flavonoids, which contribute to the berry’s traditional use and modern research interest. Hawthorn berries also contain fiber, Vitamin C, and various trace minerals.
The most researched application of hawthorn is its potential to support cardiovascular function. Studies have indicated that hawthorn preparations may help with blood circulation, lower blood pressure, and influence blood flow from the heart. This effect is largely attributed to the flavonoid and oligomeric proanthocyanidin content found in the berries, leaves, and flowers.
Identifying Hawthorn
Hawthorn plants are recognizable as deciduous trees or shrubs that possess prominent thorns on their branches. The leaves are typically lobed, and the fruit, a pome that ripens in the fall, ranges in color from yellow to dark red and resembles a small crabapple. The berries often contain a single large seed or multiple smaller seeds, and confirming these characteristic features is necessary before attempting any raw consumption.