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This weekend I went for a beautiful sunny walk to harvest one of my all-time favourite berries: hawthorn. Where I live, the berries are plump, bright red, and oh so abundant.  While there are many species of hawthorn, the species most commonly found here in Southwestern Canada are Crataegus monogyna and Crataegus laevigata.  Both of these species were brought to North America by  Europe settlers.  Hawthorn is a member of the rose family, Rosaceae, the same botanical family as apples, pears, plums, peaches, almonds, cherries and apricots.

Hawthorne Tree

Hawthorne Tree

Below, I’m going to share a little bit about hawthorn and leave you with a simple hawthorn syrup that you can make for a daily tonic.  Around here, the hawthorne typically blooms it’s gorgeous creamy white or dappled pink flowers, which are used medicinally (as are the leaves) in the month of May.  Then, in the autumn it produces beautiful red berries that are an important food for birds and small animals.


Most herbalists will agree that hawthorn is a heart tonic.  It acts slowly, gently and, in my experience, effectively.  In todays quick-paced world we’re accustomed to powerful medicine being equated with quick, dramatic results with a punch.  This is not hawthorne. The word “tonic”, many herbalist prefer to avoid, because it’s rather vague.  I believe that many old herbal texts used the word tonic for herbs that had a sometimes slower yet effective way of strengthening a weak function or decrease an excessive function.  In hawthorne’s case, it modulates the action of the heart. It’s a mild coronary vasodilator, increasing the blood supply to the heart muscles and lessening the potential for spasms, angina, and shortness of breath.  It’s been used for hypertension, arrhythmias, and to strengthen connective tissue impaired from chronic inflammation. As a heart strengthener, it helps to maintain healthy arteries, veins, and of course the heart itself. By strengthening the cardiovascular system, one builds resiliency in the face of injury, disease, and normal wear and tear of aging.

Hawthorn berries just harvested

Hawthorn berries just harvested

Herbs undoubtedly have an impact on our minds / spirits as much as our body.  Hawthorne is a loving ally useful for emotional heartache or heartbreak, or even a spiritual, existential heartbreak from chronic feelings of being lost in the world or spiritually disconnected.  I think about this herb in any case where someone feels isolated, lonely, and craves connection whether that be with other people, or a greater-power-that-be, or both. I think about this herb for people who might be in a relationship, but feel unable to connect with their significant other or even family members.  They long to connect, but can’t, and don’t know why.  It may be due to a trauma, violation, or heartbreak from the near or distant past that is bleeding into their current life.  Hawthorn, like it’s near cousin Rose, has thorns.   In my experience, sometimes people who need this medicine come across as “prickly” or thorny, they give off an impression that you can’t come in too close.  Yet, as I get to know them as their practitioner, I see that the prickly exterior is there to protect a very tender-hearted, sometimes lonely, person who may have experienced loss, heartbreak, or another tragedy that has made them reluctant to let people in – though that’s what they desperately want. Alternately,  I use this herb combined with Rose and perhaps apple blossom for people who feel so open, lack boundaries, and need some heart protection because they repeatedly get hurt, over and over.  This may result in relationships of any kind being difficult for fear of being heart broken.  Hawthorn coupled with Rose tincture can be a great ally for restoring a resilient, robust heart,  and  for reminding us to have healthy boundaries that protect us.  This in turn builds confidence to warm up to the idea of opening to the relationships in our life, or taking healthy risks to make new ones.

Hawthorne is best consumed regularly over a long period of time.  I’d recommend a minimum of three months, ideally longer.  Or even better, make it a part of your daily ritual.

Tincture – I make a fresh flower and leaf tincture in the spring.  Then I make a fresh hawthorn berry tincture in the autumn. Then I combine the two tinctures to make one hawthorn tincture. Take 30 drops of this tincture twice daily.  Go here to learn how to make tinctures.

Vinegar – the vinegar of fresh berries is delicious and amazing.  This is a great alternative for those who prefer to avoid alcohol. Go here to learn how to make a herbal vinegar.

Below is my recipe for hawthorn syrup.  If the idea of measuring herbs and liquid out using a scale and measuring cup intimates you dear reader, you have full permission to just wing it.  You can simply simmer your berries, strain, add sweetener, and call it a day.  I’m a fan of experimentation in the kitchen.  For those of you who like recipes, here you go:


A stock pot
measuring cup
kitchen scale
strainer / sieve 
honey or other sweetener
hawthorn berries 

The first step is to make a decoction of fresh or dried hawthorn berries. To prepare a decoction, measure out your hawthorn berries using a electronic or manual kitchen scale.  You don’t need anything fancy.  Write down this number.  Now multiply that number by 20.  This final number gives you the total volume of water to simmer (decoct) your berries in.  For example, if my hawthorne berries weighed 25grams, I multiply that number by 20 which gives me 500.  That means I’ll simmer my 25grams of hawthorne berries in 500ML of water. Easy right?

2. Now, place your berries in a pot, bring to a boil and simmer at a low temp for one hour.  Now strain the berries from the liquid, and put just the liquid back on the stove and simmer, at the lowest temp, until the volume reduces down to half, or in my case, 250ML. This might take all day to reduce.

3. Now add your sweetener into the hot liquid to dissolve; I like honey or maple syrup.  Many books and recipes will suggest you use the same, or half the final volume of sweetener.  That would mean in my example I’d use anywhere from 125ml-250ml of honey.  I’d err on the side of half the finished volume.  I like to taste the actual herb.  You can taste the syrup with each addition of honey, so it’s not too sweet.

Now bottle, and refrigerate.  Because it’s perishable, it’s best to consume within a few weeks.  To make it shelf stable, add some alcohol, like brandy to the finished product.  If my total is 5ooML of syrup, I’d add 300ML of brandy. Bottle. label with the ingredients and date and now enjoy!

For a daily tonic, consume 2-3 oz’s daily.

I’d love to hear from you, leave your comments below.


References consulted in preparing this article:

Tilgnor, Sharol Herbal Medicine from the Heart of the Earth

Moore, Michael Medicinal Herbs of the Mountain West 









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