Healthy heart and blood vessels: Hawthorn

In this season, colorful fruits are ripening on thorny shrubs and trees, and the harvest of rose hips and haws is ongoing. I have already written about wild roses Wild Rose: Beauty among thorns, so today I focus on the hawthorn and even experimental products from it.

This year I’ve heard a strong call from hawthorn since blooming. Usually I’m not a big fan of hawthorn flowers because I don’t consider their odor to be quite pleasant even though hawthorn belongs to the same family as roses. Perhaps the hawthorn is a proof that not every rose must smell wonderful.

Listening to my call, I gathered hawthorn flowers and made a tincture or something between tincture and liqueur. Guided by intuition, I added a tincture from fresh roses to the hawthorn basis. Now, the result should harmonize heart on both, physical and emotional levels. Definitely it tastes great!

As soon as the first fruits became ripe, my intuition brought another input. Make vinegar! The rational part wasn’t against. There is enough sugar inside, the taste is similar to apple, and most of the effective substances can act from acidic environment. Since the vinegar preparation takes several weeks, my haws are still in the process of fermentation. Comparing with the apple vinegar, so far the haws are doing very well!  Perhaps vinegar could be another way how to use hawthorn for healthy heart and blood vessels. I would appreciate your experience if you have any.

Being inspired by Lydia with her Pear butter, I tried to make “hawthorn butter”. Since the first moment, it was even challenging or stupid idea. Although the taste of haws is similar to apple, the size is much smaller, and there is a stone inside! Finally I succeeded, but I don’t want to repeat it again! Pitting took ages and proved amount of yellow flavonoids, which has remained on my fingers up to day.

It might seem like I’m already fed up with hawthorn. However in my kitchen is still sitting another bowl of haws, which I gathered yesterday. So far I don’t know what to do with them, but they didn’t want to stay on tree!

Do you have any suggestion? Thanks for sharing.

With love, Ivana

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Sweet smile of Raspberry

Many of us love these beautiful and tasteful berries. You can find a huge amount of cute pictures and amazing recipes full of raspberries. So today, I focus on the Raspberry leaf instead.

The leaf of Red Raspberry (Rubus idaeus) doesn’t belong to major medicinal plants but it’s a very common source of herbal tea which can be safely used pretty often. I remember it was either raspberry or blackberry tea I tested first like a small girl during camping in forest. I was really surprised that tea did not need to be bought, but it could be prepared from leaves that grow everywhere and enough.

Since that time I’ve been drinking lots of different teas. Mostly I had periods – the period of black tea, the period of green tea, the period of fruit tea. Always the best of! Finally I returned to the little girl inside, and for many years I’ve been drinking only herbal teas, mostly from the herbs I gather myself.

Among other herbs, Raspberry leaf belongs to those I usually drink in blends just for taste, not for particular healing. But that doesn’t mean it has no healing effect! Raspberry leaf contains high amount of tannins, reasonable amount of antioxidants plus pectin, which is suitable for healing tissues. You can use it even for cosmetics purpose.

From the same reason (high amount of tannins) people use Raspberry leaf for fermentation, which is the process in which the ordinary herbal tea became a substitute of black tea. It might sound complicated, but the principle is very simple. Just take fresh raspberry leaves, rumple them, leave them 2-3 days in their own humidity and then quickly dry them in the oven or dryer. And it’s done!

I have to admit that I am not a big fan of the fermented tea. Maybe now it’s not exactly the period of mine. But recently I read the post from Katelyn how she made one. I became curious and wanted to try.

The process is really easy, the result tasteful. But I still don’t have the right period. Luckily I have friends and some of them are little bit tired of my always on table herbal tea. Now I can alternate and surprise them with new taste but stick with herbs.

What kind of tea do you prefer?

With love, Ivana