Fruit of the Week - Hawthorn

The Common Hawthorn is a broadly spreading shrub or small tree 5–14 m tall, with a dense crown. The bark is dull brown with vertical orange cracks. The younger stems bear sharp thorns, 1 to 1.5 cm long. The leaves are 2–4 cm long, obovate and deeply lobed, sometimes almost to the midrib, with the lobes spreading at a wide angle. The upper surface is dark green above and paler underneath.

The hermaphrodite flowers are produced in late spring (May to early June in its native area) in corymbs of 5-25 together; each flower is about 1 cm diameter, and has five white petals, numerous red stamens, and a single style; they are moderately fragrant. They are pollinated by midges and later in the year bear numerous haws. The haw is a small, oval dark red fruit about 1 cm long, berry-like, but structurally a pome containing a single seed. Haws are important for wildlife in winter, particularly thrushes and waxwings; these birds eat the haws and disperse the seeds in their droppings.

It is distinguished from the related but less widespread Midland Hawthorn (C. laevigata) in the leaves being deeply lobed, with spreading lobes, and in the flowers having just one style, not two or three. However they are inter-fertile and hybrids occur frequently; they are only entirely distinct in their more typical forms.
Crataegus monogyna is one of the most common species used as the "hawthorn" of traditional herbalism, which is of considerable interest for treating cardiac insufficiency by evidence-based medicine. The plant parts used medicinally are usually sprigs with both leaves and flowers, or alternatively the fruit. Several species of Crataegus have both traditional and modern medicinal uses.
Common Hawthorn is extensively planted as a hedge plant, especially for agricultural use. Its spines and close branching habit render it effectively stock and human proof with some basic maintenance. The traditional practice of hedge laying is most commonly practiced with this species. It is a good fire wood which burns with a good heat and little smoke.
The fruit of hawthorn, called haws, are edible, but are commonly made into jellies, jams, and syrups, used to make wine, or to add flavour to brandy, rather than eaten fresh. Botanically they are pomes, but they look similar to berries. A haw is small and oblong, similar in size and shape to a small olive or grape, and red when ripe. Haws develop in groups of 2-3 along smaller branches. They are pulpy and delicate in taste. In this species (C. monogyna) they have only one seed, but in other species of hawthorn there may be up to 5 seeds.



Hawthorn Jelly Recipe
To make Haw Jelly, crush 3 pounds of the fruit, add 4 cups of water, bring it to a boil, cover the kettle and let it simmer for 10 minutes, then strain the juice through a jelly bag and discard the spent pulp, seeds, and skins. If red haws are not too ripe, they will furnish ample pectin for jelly making, but if they are very ripe, add 1 package powdered pectin to the strained juice. We felt our juice could stand more acid, so we added the juice of 2 lemons. Put 4 cups of this juice in a very large saucepan and bring it to a boil, then add 7 cups of sugar and very soon after it will come to a boil again, it should show a perfect jelly test.