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Berries
Question: What is the name of the berries from the Hawthorn Tree? Someone told me I could make wine from the berries but I can't find a recipe due to not knowing the corect name of the berry. Please help as the berries are ripe now LOL. Thanks in advance.
Ah, I see now. Hips and Haws, I have heard of that saying but until you pointed it out I hadn't realized. The hips I had already picked this weekend were - as it happens LOL - right next to the Haws.....der.....silly me. Mind you, I always went along the lines of red means danger so I never picked them and only found out today from my herb book that you could use them for wine etc. Thanks peeps, I am so much more confident about using them now.
Answer: Hawberries - see below
Hawthorn Berries
Crataegus Hawthorn Berries Herb(Hawthorn) is a large genus of shrubs and small trees in the family Rosaceae, characterized by their small, apple-like fruits and thorny branches. The fruits are sometimes known as "haws", from which the name derived. The name hawthorn was originally applied to the species native to northern Europe, especially the Common Hawthorn C. monogyna, but is now applied to the entire genus, and also to the related Asian genus Rhaphiolepis.
Crataegus is native to the temperate Northern Hemisphere. The number of species in the genus depends on taxonomic interpretation, with numerous apomictic microspecies; some botanists recognise a thousand or more species, while others reduce the number to 200 or fewer.
Hawthorns provide food and shelter for many species of birds and mammals, and the flowers are important for many nectar-feeding insects. Hawthorns are also used as food plants by Hawthorn Berries
Crataegus
Hawthorn Berries Herb
(Hawthorn) is a large genus of shrubs and small trees in the family Rosaceae, characterized by their small, apple-like fruits and thorny branches. The fruits are sometimes known as "haws", from which the name derived. The name hawthorn was originally applied to the species native to northern Europe, especially the Common Hawthorn C. monogyna, but is now applied to the entire genus, and also to the related Asian genus Rhaphiolepis.
Crataegus is native to the temperate Northern Hemisphere. The number of species in the genus depends on taxonomic interpretation, with numerous apomictic microspecies; some botanists recognise a thousand or more species, while others reduce the number to 200 or fewer.
Hawthorns provide food and shelter for many species of birds and mammals, and the flowers are important for many nectar-feeding insects. Hawthorns are also used as food plants by arvae of a large number of Lepidoptera species - see list of Lepidoptera which feed on Hawthorns.
In Celtic lore, the hawthorn plant was used commonly for rune inscriptions along with Yew and Apple. It was once said to heal the broken heart.
Many species and hybrids are used as ornamental and street trees. The Common Hawthorn is extensively used in Europe as a hedge plant. Several cultivars of the Midland Hawthorn C. laevigata have been selected for their pink or red flowers. Hawthorns are among the trees most recommended for water-conservation landscapes.
Hawthorn Berries Herb is also used as a herb to lower blood pressure, and treat some heart related diseases.
Uses
The fruits of the species Crataegus pinnatifida, which are bright red and resemble small crabapple fruits, are used to make many kinds of Chinese snacks, including haw flakes and tánghúlú (糖葫芦, literally "sugar gourd", consisting of candied hawthorn fruits on bamboo skewers). This latter food is popular with children in northern China, where it is a traditional winter snack . The fruits are also used to produce jams, jellies, juices, alcoholic beverages, and other drinks .
The dried fruits of Crataegus pinnatifida (called 山楂 or shān zhā in Chinese) are used in traditional Chinese medicine, primarily as a digestive aid. Other species (especially Crataegus laevigata) are used in Western herbal medicine, where the plant is believed to strengthen cardiovascular function .
HAWBERRY RECIPES
Hawthorn Jelly
Ingredients
1 GALLON HAWS
WATER
SUGAR
Directions
WASH HAWS AND PLACE IN A 6-8 QUART POT.
BARELY COVER WITH WATER; SIMMER UNTIL SOFT.
STRAIN THROUGH A JELLY BAG.
MEASURE JUICE, PLACE IN POT, BRING TO A ROLLING BOIL.
SKIM OFF FOAM, AND ADD ¾ CUP SUGAR FOR EACH CUP OF JUICE.
STIR UNTIL SUGAR DISSOLVES, STIRRING CONSTANTLY; COOK UNTIL SYRUP SHEETS OFF SPOON.
SEAL IN HOT, STERILIZED JARS.
PROCESS IN BOILING WATER BATH FOR 10 MINUTES.
HAWTHORN BUTTER
4 POUNDS HAWS (TO YIELD 3 CUPS OF PULP)
1 QUART WATER
7 CUPS SUGAR
Cook Haws in the water until soft. Press through a sieve. Cook the strained sauce with sugar. Soon after boiling, it will flake rather than coat the spoon. Jar and seal. Process in boiling water 10 minutes.
A tart jelly made from hawthorn berries
Hawthorn berries, sugar and water. Some people call them haw berries.
As well as jelly, I read the fruit also makes a good liqueur. This could truly be used for medicinal purposes, as they are reportedly good for the heart. The recipe I read for this contained just the berries and vodka.
1.5kg ripe hawthorn berries (haws)
water
sugar
Wash the berries, then place in a large pot and add enough water to cover. Cook until they are very soft.
Place a colander over a large bowl and pour the mixture into this, breaking the fruit up with a potato masher or similar. Strain the resulting juice in the bowl through muslin.
Add 1 cup of sugar for each cup of this juice. Bring to the boil, stirring to dissolve the sugar. Boil vigorously until the setting point is reached. Pour into sterilised bottles and seal.
Hawthorn Berry Syrup
A wonderful syrup for pancakes can be made by simmering hawthorn fruit and hackberries (1 part fruit to 3 parts water). When the liquid is dark, strain and simmer down to half its original volume. Add sugar or honey to taste, and either store in the fridge or process in a canner at 10 pounds pressure for 15 minutes.
Hedge jelly
You need:
1 quantity elderberries
2 quantities crab apples
4 quantities haws (the berries of the hawthorn)
(Anne gathered about 700g haws, so we based our recipe on that amount.)
Wash the fruit, removing elderberries from their twigs with a fork, removing twigs from haws and chopping crab apples. Place all in a pan and just cover with water. Bring to the boil and simmer until soft (we left them for a couple of hours). Strain off the juice. “Proper” cookbooks will tell you not to squeeze the fruit but that’s for the purists. It gets you the clearest jelly but loses more of the fruit. Once the juice has strained, weight it and add the same amount of sugar (we had 920g juice so added 920g sugar). Bring it back to the boil and boil until it sets (I like a temperature of about 104 degrees C, which gives a nice soft jelly), then pour into clean, sterile jars.
Hedgerow Sandwiches
For a couple of weeks in March the hawthorn bushes start to sprout tiny leaves. Pick a few cupfuls carefully and use them in sandwiches as you would water cress, add a little freshly ground pepper and salt and even some grated cheese if you wish.
Haw sauce
1½ lb/750g haws
¾ pint/450ml vinegar
4 oz/100g sugar
1 oz/25g salt
1 tsp freshly ground black pepper
Method:
Strip the berries from their sprays and wash them. Put into a pan with the vinegar and cook over a gentl heat for 30 minutes. Press the pulp through a sieve and return to the pan with sugar and seasonings. Boil for 10 minutes. Bottle and seal.
This makes a delicious ketchup to go with rich meats, either hot or cold.
Hip soup (Swedish)
3 cups fresh rose hips or 2 cups dried hips
1½ tablespoons potato flour
1½ qts water
½ cup sugar
garnish with blanched almonds
Clean rose hips and put in vigorously boiling water. Cover and cook until tender, stirring occasionally, then strain, forcing hips through sieve. Measure out 1¾ qts of liquid thus obtained, adding cold water if needed. Return to kettle, add sugar and stir in potato flour. Bring to boiling point, stirring constantly. Pour into soup tureen and add shredded almonds. Serve cold with whipped cream and rusks.
Can't guarantee you'll llike the results, tho' they're not to everyone's tastes! Used to be called 'bread and cheese' by country children in our locality.
Bottom pic is of Guelder Rose - Viburnum opulus.
http://www.pfaf.org/database/plants.php?Viburnum+opulus
Not really rated as a foodstuff, other than a famine food. I have two obscure Russian recipes for it:
Guelder-Rose Berry Drink - Bashkir cuisine
2 cups guelder-rose berries
3 tbsp sugar
1 liter boiled water Directions:
Clean berries, mince, pour with cold boiled water and let to infuse for 12 hours. Filter the drink and add sugar.
Guilder rose kissel
Ingredients:
100 g guelder rose berries
0.5 cupful sugar
2 tblsps potato flour
Directions:
Sort the fresh berries, wash, add some water, close with a lid and set aside for an hour. Then press the berries through a sieve, remove the stones, pour in hot water, add the sugar, mix and bring to a boil. Pour in the dissolved potato flour and bring to a boil again.
These two recipes are as yet untried so again I can't vouch for taste if you give them a go!
Question: How do you tell the difference between raspberries and snake berries? I have a berry bush in my backyard that looks like raspberrys and my aunt said they could be snake berries(poisunous berries to humans). How do i tell the differnce between rasberries/black berries and snake berries?
Answer: Raspberries, black raspberries, wineberries, and blackberries have an upright form and thorns. Snake berries grow along the ground, have no thorns, and are smooth. You can find good photos here:
www.fotosearch.com/photos-images/raspberry
www.fotosearch.com/photos-images/black-raspberry
www.fotosearch.com/photos-images/blackberry
www.hscripts.com/freeimages/icons/fruits/wineberry
Question: Can the berries from Fuchsia plants be eaten? I've heard that the berries are ok to eat. Does anyone have any ideas how to prepare them? Do they have to be cooked or can they be eaten raw?
Answer: Yes, they are edible. They have a mildly sweet taste. You can eat them raw or cooked. Use them to flavor your vodka, make jelly or jam or just toss a few into your salad. Enjoy!
Use this link and scroll to the bottom for two easy jam/jelly recipes.
http://www.bpfs.org.uk/en/fkb/faq/faq-reference.htm#Q13
Question: What kind of tree has berries that look like black raspberries but it's a full-sized tree, not a bush? The berries look just like blackberries or black raspberries. But the tree is quite large - as big as a maple or similar tree.
Also , are these berries edible?
I'm in the northern U.S. btw.
Answer: Mulberry tree. I have one in my back yard. It's a very messy tree!
Yes, the berries are edible, but the birds and squirrels usually get them first.
Question: When you bake berries in a pie, do they lose their nutritional value? I have baked raspberries and tart cherries in pies, and I wonder if they are still good for you. Does it take out the vitamins and antioxidants in the berries once baked?
Answer: not completely-but you get a lot more carbs with the added sugars
Question: What are good berries to turn into a good dry poffin to give to my Feebas so it will evolve? This is for the Pokemon Diamond/Pearl version. My feebas has been fed to the max with dry poffins (which increase beaty) made from wiki berries, even after it cant eat anymore, the beauty still isnt maxed. Help?
Answer: Check this page--Lots of berry info!!
Question: How can I find out what berries I can grow in Central Pennsylvania? I just recently purchased a small piece of property and am looking forward to planting my garden, and would love to be able to plant some berry bushes. I already have a small grape arbor, and would love to add some other berries. Can anyone help?
Answer: Almost all of the berries will grow well in central Pa.
Penn State has a fantastic College of Agriculture. They will be able to answer any questions that you have.
Good Luck
Question: How much atropine do atropa belladonna berries contain? I am writing a story in which one of the characters eats some belladonna berries, but I have no idea how much he can eat to get certain symptoms.
How much atropine is there in one berry? Does anyone know?
Answer: It's extremely variable for the berries. The hotter and drier they grow in, the more poison they invest in their seeds. "A handful" ought to be decent for your purposes, though, as it is also very non-specific.
Question: What are the best berries to make high level poffins for feebas to evolve? I want a Milotic but which berries?
Where do i find them
I can't read charts very well. . .
Anyway thanks SOOOOOOOOOOOOOOOOOOOOO much!
Answer: Best berries ranked with 1 being best:
1) Apicot (Berry #57)
2) Wiki (Berry #12)
3) Pamtre (Berry #32)
Question: How should I thaw frozen berries? I'm making a dessert and the recipe calls for berries well this time of the year is bad to find fresh berries so I bought frozen berries in a bag. One time I heard that you could put 7-up with the berries. Is that true? Or is there any other way?
Answer: Do you have to defrost them for the recipe? Most berries are mushy once they thaw. Half frozen is often better, depending on what you're doing. If you do decide to defrost them, I'd let them defrost in the frig. Good luck with that recipe.
Question: How to positively identify dark purple wild berries? For example:
1. Dark purple berries with oblong leaves and 5 vertical lines on leaf
2. Dark purple berries with magenta stems and flat globe shapes. Could this one be poke berry?
3. Dark purple berries with wide green leaves and yellow undercolor to the leaf. Could this one be wild grape?
Answer: You don't say what part of the country you live in. That would effect identification. I'd suggest you contact your state or regional Cooperative Extension Office as they are generally good about assisting in identificationo of plants. ... I'll put a link below and you can find the Extension Office on your area.
Question: What's the best way to make berries work on a wedding cake? I've heard horror stories of berries being used on wedding cakes, only to have the whole thing become a runny mushy mess, but I really really want to vertically alternate rows of berries with rows of pirouette cookies.
How do I do I pull it off successfully though?
Thanks. (=
Answer: The best way, is to add the fresh fruit just prior to serving the cake.
The second best way is to allow the berries to air dry prior to adding, and adding at the last possible minute, so that they don't sit on the cake any longer then necessary.
The third way is to let them dry 3/4 of the way, then dip in regular sugar before allowing them to dry the rest of the way. These can be added to cake up to 1 day in advance.
The last resort way is to completely dry the berries completely. If you allow the berries to completely dry then you run the chance of your berries being sub-standard. Dried berries normally do not have the same taste, (usually more sour), texture, (usually harder and chewier, due to the dryness), and the coloring is also not as bright.
You have to know/figure out which method will work best for you and keep your bride happy as well.
I hope this guide line as helped.
Question: How to cook down frozen berries to make a syrup for pancakes? I have a bag of frozen mixed berries and want to cook them down, and sweeten them up to put over pancakes. I would also like to substitute honey in place of sugar, if possible, and don't have a clue as to where to begin. Your help would be greatly appreciated. I did try allrecipes.com, couldn't find anything on this.
Thanks a bunch!
Morningstar, won't the honey burn? Do I need to add any type of liquid to the pot?
Answer: http://search.foodnetwork.com/food/recipe/blueberry+syrup/search.do?N=0
Question: How can I use soap berries to clean my clothes? I don't want to buy expensive soaps made from non-chemical ingredients.
Can someone tell me how I can use soap berries (Reetha) which is readily available in my country to wash my clothes without staining them?
Answer: Your opening statement should have been " I don't want to buy expensive soaps made from chemical ingredients "
Soap nuts or soapberries (Reetha in India )contain saponin, a natural detergent which is used to clean clothes.
Soap nuts, especially Sapindus mukorossi, have become popular as an alternative to manufactured, chemical detergents among those who live in an environmentally friendly style.
A few nuts can be placed in a cotton drawstring bag in with a washload and reused several times. Soap nuts are safe for washing silk, woolens and other delicate fabrics.
They are to be used just like washing soap or detergent cake
They are to be rubbed vigorously against the fabric to be
washed . They do not have whitening agent so the whiteness
that you may expect will not be there.
They will not be able to remove stains
Question: How to clear leaves and berries out of the air intake of car? My van has a load of old tree berries which have found their way into the air intake (for outside fresh air to go into cabin of car). What is the best and easiest way to remove this rubbish? The simplest solution gets 10 points.
Answer: See if you can find the drain hole to let water out the collector box for the ventilation system. If it's larger than the berrys, use something like a wire coathanger to chase them down it and out. Careful you don't get them jammed into the drain hole and block it!
Vacuum may not be able to get access through the grille - see if it can be unclipped or unscrewed.
Other option is to spike the berries with a coathanger or kebab skewer, and pull them up through the vent.
Question: I need ideas of stuff to make with an abundance of berries? I work at a country club and have a ton of blue berries, raspberries, and strawberries (i mean a lot!) from Mother's day. I need ideas of way to utilize them. I could make dessert specials for a la carte and for party and events we have coming up. Already planning on making some sorbet, berry sauce, and maybe berry pie's, crisps, or cobblers of some sort. Any recipes welcome that are country club/restarant practical. Any web links to recipes or good methods of pie making welcome too.
Answer: A mixed berry tiramisu has been a huge hit on several occasions - and it's absolutely GORGEOUS! You're simply replacing the coffee and chocolate with berries and fruit liqueur.
12-ounce package unsweetened frozen mixed berries
12 tablespoons sugar
1 10-ounce package frozen raspberries in syrup, thawed
1/4 cup raspberry liqueur
3 4.40-ounce packages Champagne biscuits (4-inch-long ladyfinger-like biscuits) (or use ladyfingers, pound cake or sponge cake)
3 8-ounce containers mascarpone cheese*
2 teaspoons vanilla extract
1 1-pint basket strawberries, hulled
2 1/2-pint baskets raspberries
1 1/2-pint basket blueberries
Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids.
Discard solids.
Add raspberry liqueur to raspberry syrup in bowl.
Using sharp knife, trim 1 biscuit to 3-inch (about) length.
Quickly dip biscuit into syrup, turning to coat lightly.
Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Repeat with as many biscuits as necessary to cover sides of pan.
Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside.
Thinly slice enough strawberries to measure 1/2 cup.
Gently spread half of jam mixture over biscuits in bottom of pan.
Spoon half of mascarpone mixture over; smooth top.
Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries.
Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit.
Gently spread remaining jam mixture over biscuits.
Spoon remaining mascarpone mixture over; smooth top.
Cover; chill at least 4 hours or overnight.
Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.
*Mascarpone can be substituted with the following: blend 1-1/2 pounds cream cheese with 1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for recipe.
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