haws

Haws are the edible fruits of hawthorn trees and shrubs in the genus Crataegus, which belongs to the rose family. They are commonly called hawthorn berries or haws. The fruit is a small pome with a hard stone inside and a fleshy outer layer.

Haws are typically 6 to 12 millimeters in diameter, round to oval, and range in color from red to orange or purple depending on species and ripeness. They mature in autumn and can persist on the plant into winter in some climates.

Ecology and distribution: Hawthorn species are widespread in temperate regions of Europe, Asia, and North America, often found in hedgerows, woodlands, and scrub. The fruits are eaten by birds and some mammals, aiding seed dispersal, while the flowers provide nectar for pollinators in spring.

Culinary uses: Haws are used to make jams, jellies, syrups, wines, and desserts. They can be eaten fresh when fully ripe but are often tart and astringent, so they are usually cooked, dried, or sweetened. Preparation typically involves removing seeds or the stone and core before processing.

Nutritional and medicinal aspects: Hawthorn berries are rich in tannins, flavonoids, and other phytonutrients, and contain vitamin C. In traditional medicine, hawthorn has been used for heart-related conditions; modern evidence shows only modest and inconsistent benefits for certain cardiovascular indications, and it should not replace conventional treatment. They may interact with certain medications, so professional medical advice is advised.

Taxonomy and varieties: The most common species include Crataegus monogyna (common hawthorn) and Crataegus laevigata (English hawthorn). The term “haw” is used for the fruit in some dialects.