Haws...

According to Mother Goose (and who are we to argue?) "The fair maid who, the first of May, goes to the fields at break of day, and washes in dew from the hawthorn tree, will ever . . . after handsome be".

This may be a fine (if perhaps shallow) reason to celebrate hawthorn trees, but if you missed the 1st of May, or if everlasting handsomeness isn't what you're looking for from a non-timber forest product, not to worry, there's more.

The fruits (called haws) of hawthorn trees are edible and were eaten by regional First Nations, but not usually prized as they are fairly dry and mealy. Throughout the world, notably in Europe, China, and North America, people have come up with home and commercial products such as jellies (recipe below), drinks (hawthorn schnapps being one intriguing example that merited another recipe below), candy and vinegar. More well known is the use of hawthorn flowers and fruits for treating the heart; several species have been developed into pharmaceutical preparations for cardiac conditions. Traditionally hawthorn has been used not only for heart ailments but also kidney disease, blood purification, insomnia, weight loss, inflammation, diarrhea, menstrual discomfort, and dysentry. The very hard wood can make a nice walking stick, and thorns have been used by people as fish hooks and by predatory songbirds as stakes upon which to impale their prey.

Hawthorns grow around the world; the native black hawthorn (Crataegus douglasii) is a medium to large sized shrub with heavily armed branches bearing stout thorns. The bark of older wood is rough and scaly, somewhat like an apple tree. It has leaves that are more-or-less egg-shaped with teeth around the top part. The white flowers have 5 petals and grow in clusters. They develop into blackish-purple fruits (haws) that look like small apples and have many seeds. Many of the hawthorns that grow in this area are non-native species that have reddish haws. The native black hawthorn is found widely throughout the southern half of Vancouver Island, usually at low elevations in full to partial sunlight.

The haws are picked when dark and ripe; make sure to collect only a small amount from each tree to minimize the impact on haw-loving wildlife, and watch out for the thorns! They literally have been known to poke people's eyes out. Fruit can be frozen or dried for longer storage.

Recipe: Hawthorn schnapps
Fill a glass jar 2/3 full of clean haws and cover them with clear, unflavoured vodka - 40% alcohol content (80 proof). Close the lid tightly and let steep at room temperature for 5-6 weeks in the darkness. Shake it lightly and have a taste from time to time, then strain and filter into a clean glass bottle with a tight-fitting lid. Store it for a couple of months then serve at room temperature. Cheers!

Another recipe: hawthorn jelly
1.1 kg hawthorn berries (haws)
1.2 L water
sugar (quantity depends on berry juice produced)
juice of 1 lemon

Cover haws with water and cook them at a simmer for about an hour, until the berries are soft. Pour them and the cooking liquid through muslin cloth and allow to drain into a bowl overnight- if you'd like clear jelly then be sure not to squeeze the cloth in order to get as much as you can out of it. Discard the haws and add the liquid to a pan with 400 g sugar for every 500 ml of liquid. Heat this gently with the lemon juice until the sugar dissolves, then bring to a boil and cook until jelly begins to set. Pour the jelly into warm, sterilized jars to store, or, alternately, dig in right away as there's no need to let it sit!

Caution: Beware of eating too many haws, as nausea and diarrhea may follow, and due to its components which affect heart rate and blood pressure, people with any heart conditions should only consume under the guidance of a doctor. Children and women who are pregnant or nursing should avoid consuming them.

WyzWmn has left the building....

should be back around the 22nd
all things being equal and the river don't rise....

Oregon grape for food, wellness, beauty...

The forest edges are getting a little bluer these days as Oregon grape (Mahonia spp.) berries are starting to ripen. Oregon grape (both the tall and dull varieties) is . . . a classic example of a multi-purpose non-timber forest product (NTFP) and has been taken advantage of for food, medicine, dye, crafts, landscaping, and floral products (not to be too utilitarian about such matters- they certainly have integral value and ecological benefits as well!).

Oregon grape is an evergreen shrub that grows up to 2.5 m (tall variety) or 0.8 m (dull variety) high. The leaves contain 5-11 or 9-18 leaflets (for tall and dull respectively) and are thick, leathery, shiny, and have spiny teeth along the edges. The yellow flowers grow in clusters 3-8 cm long and develop into blue berries. Both species grow in dry forests of southern BC, with the dull grape concentrated closer to the coast, and growing in moist as well as dry forests.

Uses: This plant is often used in Christmas decorations as “mock holly”. The berries are not sweet but can make a fine jelly (see recipe below) or wine. The flowers and young leaves can be munched on as well (personal observation- flowers get sweeter as the season progresses). The roots and leaves are thought to be medicinal for various purposes including digestive complaints, blood purification, uterus conditions and skin problems. The plant has antioxidant, antiseptic, and antibacterial properties. And if all that were not enough, the bark can be used as a yellow dye.

Harvest: Foliage can be collected with pruning shears from spring onwards but are often harvested in late fall or early winter for Christmas decorations. Commercial harvesters tend to focus on leaves with dark green foliage; these tend to be found in shady locations. Flowers and berries are harvested when ripe, usually in early and mid-summer respectively. Watch out for the spines, you may want to pack some gloves along! For medicinal purposes the roots are considered most potent in the fall and are collected from then until early spring. No matter what the purpose be sure not to overharvest!! Collect from no more than 25 per cent of the plants in an area, and if harvesting roots then replant any rhizomes (underground stems) with buds on them, and don't harvest in the same area for a couple years to allow for regeneration. It is best to harvest the plant after the berries have fallen or been eaten by wildlife to maximize regeneration potential and minimize impact on wildlife food sources.

Preparation: To clean debris from the berries you can pour the hardy fruits into a shallow box and give them a gentle shake. Then transfer them to another container and repeat the process until they are free of debris, and rinse. If using the roots wash them carefully with potable water and avoid removing root bark; a brush should not be used. Chop the root to desired size before drying as dried roots are difficult to process. While flowers and leaves are not commonly consumed, some will eat them raw, or will simmer young leaves until tender.

Recipe: Oregon grape jelly (courtesy Oregon State University Extension Service)

Select firm ripe Oregon grapes. Wash, leaving on stems. Place in large preserving kettle, covering with water. Boil 10 minutes, then mash and boil 5 minutes longer. Drain through jelly bag. Measure juice into large preserving kettle and boil 10 minutes. Add ¾ as much sugar as juice. Stir until sugar is dissolved. Boil rapidly until it sheets from a spoon. Remove from heat, skim at once, and pour into hot, sterilized jars. Adjust lids and process 5 minutes in a boiling water canner.

Cautions: Pregnant women should avoid this plant as it may stimulate the uterus. Consumption of high amounts can cause nosebleeds, skin, and eye irritation. Adults should not consumer Oregon grape for more than 7 consecutive days and children for no more than 3 days. Also best to avoid if taking antibiotics for diarrhea