Turkey · Antalya · Kemer

Crataegus monogyna

June: Fruit sets, shoots continue to grow.

Photo Foraging Cooking

In folk medicine, hawthorn fruits are used to strengthen heart and vessels Used in rituals and ceremonies symbolizing protection and health

Low shrub with thorny branches Fruits red, round, with a single seed inside

Grows at forest edges, gardens, and parks Fruits (haws) harvested in autumn after full ripening

Collect fruits after first frosts when sweeter Harvest carefully to avoid sharp thorns

Fruits eaten fresh, dried, or processed into tinctures and jams Seeds inside fruits are toxic and should be removed before use

Fruit: Red, sweet-sour, fleshy
Leaves: Rarely used, sometimes for teas
Flowers: Fragrant, used in folk medicine

Hawthorn Jam (Boiling)
Thick with rich flavor

1. Wash fruits and remove seeds.
2. Boil with sugar for 30–40 minutes until thickened.
3. Pour into jars and store cool.

Hawthorn Tincture (Infusion)
Tonic and cardioprotective

1. Soak fruits in vodka for 2–3 weeks.
2. Strain and take 20 ml twice daily.
3. Store in a cool dark place.

Hawthorn Flower Tea (Brewing)
Calming with light aroma

1. Pour boiling water over dried flowers.
2. Steep for 10 minutes, strain.
3. Drink warm plain or with honey.

Hawthorn Fruit Puree (Mashing)
Used as dessert and sauce additive

1. Cook fruits until soft and mash.
2. Add sugar if desired.
3. Use fresh or freeze.