Heart berry. What use is hawthorn and what can you do with it?

Heart berry.  What use is hawthorn and what can you do with it?
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This large, deciduous shrub, whose branches are “decorated” with sharp thorns, is known to many villagers. On garden plots, hawthorn is most often used to create hedges: it is unpretentious, tolerates haircut well and, thanks to its spines, becomes an impassable barrier. In addition, it is also decorative: during flowering, some varieties of hawthorn can compete with many beautifully blooming shrubs, especially the famous sakura. And to top it off, it can be of great health benefit.


Hawthorn fruits are often referred to as the panacea of ​​Dioscorides: the ancient Greek doctor and pharmacologist used their healing properties in many of his recipes. Modern doctors share the opinion of a Greek scientist: flowers and fruits of some species of this plant (for example, common, blood-red, etc.) are used today in the manufacture of pharmaceutical medicines.

And all because hawthorn is rich in useful substances. It contains vitamins (A, C, E, K) and minerals, organic acids, essential oil and, above all, components that have a positive effect on the cardiovascular system. In order to achieve a therapeutic effect, it is true that taking its drugs is necessary for a long time, but unlike drugs on a chemical basis, they do not harm the body and have no side effects. Hawthorn is especially shown to the elderly who suffer from angina, arteriosclerosis and high blood pressure.

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


Hawthorn fruits are harvested in September after ripening when they turn a juicy, thick red color. They can be used fresh, dried or frozen. Dry the berries at 40-50 degrees Celsius (not higher!). You cannot store dried fruits for longer than two years. Instead of tea, they are brewed, broths, infusions, and alcohol tinctures are made from them.

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


To fall asleep, dry hawthorn berries in a wide-necked thermos and pour boiling water from the calculation to 1 tbsp. Spoon a glass of boiling water. Leave for the night. Drain through the gauze in the morning and drink 1/3 cup 3-4 times a day one hour before meals.

It helps with arrhythmias, angina, nervous excitement. 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 seems that the meaning of such a sharp statement: after all, the bushes of this plant are very effective, especially during flowering. Perhaps the solution lies in the unpleasant smell of its flowers. The indole substance contained therein 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. To sort fruits, to clean from the stems and to rinse. If you have a lot of free time and enough patience, clean the seeds off, cut each berry in half and remove the seeds with a small knife. Otherwise, hawthorn can be cooked whole. Put the prepared fruits in an enamelled pan and pour the syrup made from water and sugar over them. Let rest for 8 hours. Then add citric acid, add vanilla to taste and cook like usual jam until it thickens.

Canning juice (with a juice maker)

Fruits for sorting, washing and grinding in a convenient way. Crushed pulp that is loaded into a juicer. Pour the water into the steam pan. Cover the juice with a lid and put on fire. Drain the juice while the collection is filled.

Drain the juice through the cheesecloth, boil for 3-4 minutes and pour into preheated clean glasses. Pasteurize the juice in the glasses at 85-90 degrees Celsius: 0.5 liters for 15 minutes, liters for 20 minutes.

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

Hawthorn in sugar

Sort ripe berries, wash, dry and roll in powdered sugar. Place them firmly in a wide-necked jar, leaving about 5-7 cm on the top. Top up with sugar. Seal the neck of the jar with parchment paper. Candy will be ready in two months.