NYC temperatures have taken a significant dip these past 2 days, so if you have had a secret foraging urge, waste no time, and find a place where you can safely gather some wild berries. There are still plenty of hawthorn and rose hips around, and these are the "berried treasure" of the moment...(Safely gathering means away from an urban setting).

Hawthorn hybridizes with ease, and there are over 250 different varieties, some with thorns and a few without, but all have edible berries. It is such a popular tree in the UK that when its in flower in mid-May, you might think that every other tree is a hawthorn.

Harvesting...

I was in the UK and France this past month, and had access to plenty of gorgeous berries which I found impossible to resist. Ziplocks and pockets were filled! I gathered them, when they were looking plump and perfect.

Traditionally the berries are harvested after the first frost, to maximize sweetness and their antioxidant properties, but you can skip the wait, and use the freezer to mimic nature, (2nd and 3rd photo). This avoids any deterioration to the haws from bugs or birds, and keeping the fresh berries in the freezer means there’s less immediate pressure to figure out what you want to do with the harvest.

This versatile wild food is a well known cardiovascular herbal medicine, strengthening the heart, and toning the blood vessels, as well as lowering cholesterol, and supporting fat digestion. The berries are also great for calming and focusing the mind. They are a favorite in any herbal apothecary.

If you are a regular reader, you may remember I wrote about some of the heart healing actions of hawthorn last year and included another recipe for a hawthorn cookie. Both recipes are worth making, but this is my favorite.

No Need For Berry Envy...

If you don’t have access to the fresh berries, this recipe will work with dried, or powdered berries too; just increase the water content in the compote to create a suitable hydration that will render a moist paste.

Hawthorn “Jammie Dodgers”

Two childhood cookies were on my mind when I created the recipe…

Ever had a Jammie Dodger? This was an after school teatime treat I grew up eating in the UK; a crunchy shortbread cookie with chewy raspberry jam in the middle. It was the chewy jam and the snap of the shortbread that I wanted to evoke.

What about a Jaffa Cake?… The same sticky jam, (albeit traditionally orange flavored), with a sponge base and a dark chocolate topping.

(These are what I eat in my gluten filled imagination!)

Hawthorn which is naturally rich in pectin contributes to the chewiness, lemon peel added to the simmering compote creates a tart edge to the “jam” and the bitter chocolate topping is a perfect contrast to the crunchy gluten free cookie base.

Start by making the compote…

Hawthorn, Apple Compote

2oz fresh hawthorn berries…(try 1oz berries if using dried….Note you may need to add more water).
1/2 organic apple chopped with the peel, (adds further pectin and fiber)
3 strips of organic lemon rind, (I used a pairing knife, but grate 3/4 of a whole lemon if you prefer)
1/2 lemon juiced
1/2 level teaspoon of powdered organic cinnamon
3 cracked organic cardamom pods, or 1/2 teaspoon cardamom powder
1/2” piece of fresh organic ginger
4 oz filtered water.

Method:
Simmer all the ingredients in a covered pot for 30 minutes, (checking water content if using dried berries)
Blend the mixture in a food processor to pulverize the fruit and break up the hawthorn seeds*
Strain through a fine sieve, pushing the thick pulp through with a metal spoon but making sure to leave the seeds behind. (This might take a while).
Add 1 1/2 teaspoon of raw honey and stir.

Yields 3oz of hawthorn paste.

*The hawthorn seeds which take up most of the fruit contain additional antioxidant and anti-inflammatory compounds which often get overlooked in recipes, so its worth blending the whole fruit mixture in a food processor before straining out the seeds in order to extract every last bit of medicine from the fruit.

Cookie Base….

2 tablespoon quinoa flour
2 tablespoon chickpea flour
4 tablespoon almond flour
1 level teaspoon organic cinnamon powder
1/2 teaspoon ginger powder
Pinch of salt
1 tablespoon of coconut sugar
1/4 teaspoon baking powder
2 teaspoon maple syrup
1 tablespoon liquified coconut oil, (coconut oil is solid below 72 degrees)
2 teaspoons nut milk
few drops almond extract
1 teaspoon psyllium husk

Method:
Set the oven to 180 degrees.
Blend the dried ingredients to incorporate, and then mix in the oil, maple syrup and almond extract. Press the mixture together to form a dough.
Roll out the dough to a 1/4” thickness and using a cookie cutter, cut into 2” rounds. Place on a parchment paper lined cookie sheet. Bake the dough for 15 minutes. Remove from the oven, and then paint on the compote in 1/4” thickness to the semi-cooked cookie discs, (leaving an unpainted cookie dough edge).
Place back in the oven again and bake for a further 20-25 minutes, until the compote/paste is firm to the touch.
Allow to cool.
Melt some 85% chocolate. drop a small dollop of melted chocolate in the center of the jam discs. Decorate with a few flaked almonds. Allow to set.
Makes 8 cookies.
The cookies will soften after day one, so its best to store them in an airtight container to maintain the crunch, (if you have any left)!

Upcoming Class Highlights.

This Tuesday evening, I will be teaching part 2 of my Food As Medicine series for Yellow Farmhouse Education Center. The sessions are being recorded and you can sign up at any time, for one or more of the classes.

At the end of the month there’s Herbs For Clarity & Focus at Brooklyn Brainery, and a brand new class on December 6th for the NYBG on Pine Medicine.

There are also plenty of herb walks too. See the full schedule here.

Gift Ideas & Virtual Markets

Small Business Saturday is around the corner, and we’ll be offering 15% off orders over $100 from 11/26-11/30.

If you aren’t familiar with our skincare, its fabulous!:)

Made in small batches, with organic and sustainably harvested wild herbs and oils.

For a more personal shopping experience… I will be teaching a Thanksgiving themed class on Saturday 11/20 and offering a live virtual Petalune Herbals and Petalune Cashmere marketplace afterwards with a preview of the sale and some special offers. Looking for something bespoke, send us an inquiry .

Fall Detox Tea

I wrote a delicious digestive tea recipe for the Rancho La Puerta blog last month. Its made with very easy to find ingredients and it tastes delicious… Keep reading…

If you are planning a visit to the ranch, I will be teaching there again in Spring 2022.

Need A Health Tune Up?

Book a consult with Dawn for a herbal or flower essence session. Learn More Here.

Empty Pockets Are For Herbs