Heart berry. What’s the use of hawthorn and what you can make of it?

This large deciduous shrub, the branches of which are “decorated” with sharp thorns, is well known to many villagers. On garden plots hawthorn is most often used to create hedges: it is unpretentious, well tolerates haircut, and thanks to its spikes turns into an impassable barrier. But in addition, it is also decorative: during flowering, some varieties of hawthorns are able to compete with many beautifully flowering shrubs, in particular, with the famous sakura. And to top it off, it can be of great benefit to health.


Hawthorn fruits are often referred to as the panacea of Dioscorides: this ancient Greek physician and pharmacologist used their healing properties in many of their recipes. Modern doctors share the opinion of a Greek scientist: flowers and fruits of some species of this plant (b. ordinary, blood-red, etc.) and today are used for the preparation of pharmacy medicines.

use of hawthorn

And all because Hawthorn is rich in useful substances. It contains vitamins (A, C, E, K) and minerals, organic acids, essential oil, and most importantly, components that have a beneficial effect on the cardiovascular system. True, to obtain a therapeutic effect to take its drugs is necessary for a long time, but unlike drugs on a chemical basis, they do not harm the body and do not have a side effect. Hawthorn is especially shown to elderly people suffering from angina, atherosclerosis and hypertension.

In addition, drugs based on flowers and fruits of this shrub have a calming effect, help relieve tension, cope with insomnia. They are also used to treat some gastrointestinal diseases.


Hawthorn fruit is harvested in September, after ripening, when they acquire a juicy thick red color. You can use them both fresh and dried or frozen. Dry the berries at 40-50 degrees Celsius (no higher!). You can keep dry fruit for no more than two years. They are brewed instead of tea, cooked from them broths, infusions, as well as alcohol tincture.

In addition, hawthorn can be prepared for the winter in the form of jam, jam, jam and even … Candy.


Dry hawthorn berries to fall asleep in a thermos with a wide throat and pour boiling water from the calculation on 1 tbsp. spoonful of a glass of boiling water. Leave for the night. In the morning drain through the gauze and drink 3-4 times a day an hour before eating 1/3 cup.

It helps with arrhythmia, angina, nervous arousal. It can also be taken overnight as a remedy for insomnia.


One of the sayings is: “Good Hawthorn, not in front of the Hawthorn porch.” It would seem that the meaning of such a sharp statement: after all, the bushes of this plant are very effective, especially during flowering. It is possible that the solution lies in the unpleasant smell of its flowers. The indole substance in them gives them the “charming aroma” of herring brine.


Per 1 kg of fruit: sugar – 1 kg, water – 300 ml, citric acid – 1/2 tsp, vanilla to taste. Fruits to sort, clean from the stalks and rinse. If you have a lot of free time and enough patience, clean them from the pits, cutting each berry in half and removing the seeds with a small knife. Otherwise, hawthorn can be boiled whole. Put the prepared fruit in an enamelled pan and pour over the syrup, cooked from water and sugar. Leave for 8 hours. Then add the citric acid, vanilla to taste and cook, as usual jam, until thickened.

Juice for canning (using a juice cooker)

Fruits to sort, wash and grind in any convenient way. Shredded pulp to be loaded into a juicer. Pour the water into the steam pan. Cover the juice with a lid and put on fire. Drain the juice as the collection is filled.

Drain the juice through the gauze, boil for 3-4 minutes and pour into warmed clean jars. Pasteurize the juice in the jars at 85-90 degrees Celsius: 0.5 litres for 15 minutes, litres for 20 minutes.

Strengthens the walls of blood vessels, prevents overexertion of the heart muscle, improves sleep.

Hawthorn in sugar

Ripe berries to sort, wash, dry and roll in powdered sugar. Tightly put them in a jar with a wide throat, leaving on top about 5 -7 cm. Fill with sugar. Close the neck of the jar with parchment paper. Candy will be ready in two months.

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