Hawthorn for heart health

Also known as Maythorn and Mayflower, for this is the month that its white blossoms adorn hedgerows and woodlands across the British Isles, Hawthorn is an ancient tree that is steeped in folklore.

Its Latin name, crataegus, comes from the Greek “kratos” meaning strength, and “akis” meaning sharp, describing the thorns on its slender brown-grey branches. These spiky thorns are the reason Hawthorn has been used in hedgerows, and as a protective talisman, for centuries. Growing alone they can reach up to 15 metres tall.

The white blossoms celebrate the transition from Spring to Summer. Historically they were a symbol of purity, hope and new beginnings. Hawthorn is also associated with fertility and the lively Pagan festival of Beltane (1st May), and May Poles were originally made of Hawthorn wood.

The young leaves, known as “bread and cheese” are edible. They neither taste or look anything like bread or cheese, so theories suggest they were eaten in times of hunger, as some other wild leafy foods also go by the same name.

Hawthorn is part of the Rose family and contains many of the tannins, flavonoids and heart health-supporting properties common to other Rosaceae family members for example Dog Rose, Silverweed and Lady’s Mantle.

The berries (not blossom) are most commonly used in herbal medicine for their nutritive and adaptogenic actions, specific to the circulatory system. Studies have shown Hawthorn extract to improve blood circulation, and lower cholesterol and blood pressure in people with mild hypertension.

If you’re interested in foraging, collecting Hawthorn blossom and making a nervous-system-calming syrup is a great way to get to know this amazing tree. Remember to come back in Autumn for the berries! I prefer to make a tincture (alcohol-based extraction) with the berries. Here’s a delicious recipe by Mountain Rose Herbs.

Always consult with your GP and a Medical Herbalist before using herbs to treat health conditions.

Hawthorn blossom syrup recipe

You’ll need:

• 5 cups of blossoms (with green stems snipped off)

• 2 cups sugar

• 2 cups water

• Grated zest and juice of 1 large lemon

Directions

• Put flowers in a bowl

• Dissolve sugar in water over low heat, then increase the heat and boil for 5 mins. Remove from heat. Let cool for 2 mins.

• Pour this syrup over the flowers, stir well then return to the saucepan.

• Turn heat to the lowest setting, add the lemon juice and zest, simmer for 25 mins.

• Let your concoction cool and then pour through a fine sieve into a sterilised bottle.

Will keep for 2 weeks in the fridge. Dilute with water or soda water!

Recipe by www.gathervictoria.com