hawthorn - It is edible!

The flowers are eaten, they give off a smell ammonia very quickly too reminiscent of that of the urine. Therefore consume just hatched. The young leaves are eaten in salads. The fruits are edible, but often bland, the pulp is generally dry and mealy.

Moreover, it appears that the Indians did not have made much, unlike other European plants that the settlers have made them known. They ate mostly when they had no other berries to put in their mouths. To counteract the dryness of the pulp, they mixed it with fatty foods - salmon roe - or fat - salmon oil, fish oil, candle, marmot fat or bear. Or they pounded fruits and sewed fine shelves they were dried for eating later, soaked in soup or porridge with fat deer and spinal. Others added to the flesh and bones crushed and dried salmon. The Iroquois ate either raw or cooked in a sauce or in the ashes, and were dried for winter.

According to Brother Marie-Victorin, the fruit of the hawthorn Lake Champlain (C. champlainensis, a species common in the Montreal area) would be the most sought after of all, because of their thick, succulent flesh. Subsoyeuse those of the hawthorn (C. submollis) follow closely.

Harvest berries is from September to late November, according to region and variety. However, be aware that fruit growing in flavor when exposed to some frost. Unfortunately, they are often attacked by the larvae.

Texas and Louisiana, a local species are cultivated, C. opaca, for its juicy berries that are harvested in April and it turns into jelly or wine. The jelly is particularly used to glaze the duck or goose, as in the recipe that we propose in Related Documents.