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Season’s Greetings: Nature’s Bounty
BY ROWAN LANNING
As May draws nearer, the hawthorn trees (sceach gheal as Gaeilge) will begin to flower as traditionally the blossoming of ‘the may bush’ (as it is called) signalled the beginning of Bealtaine. While the berries (or haws) may be harvested in the autumn time and added to other fruits to make jelly or jam, April and May are the time for harvesting the leaves and blossoms. The leaves can be eaten in a salad when they are very young, high in Vitamin C, Vitamin B6, and Potassium, while the pure white (and sometimes pink tipped) blossoms are high in flavonoids which may help to promote good heart health and prevent hypertension. We will revisit the bounty of Hawthorn when its haws are ripe for
harvesting in the autumntime!
In honour of it’s 10th publication anniversary, the following recipe for Hawthorn Blossom Liqueur is taken from the ‘Food From Duhallow Hedgerows’ booklet published by IRD Duhallow’s Environment Working Group in 2015:
Hawthorn Blossom Liqueur:
Ingredients:
• 500g Hawthorn Blossom
• 1 Tbsp Sugar
• Brandy or Whiskey
• 500g Jar with a good sealing top
Directions:
1. Pack the jar with the blossoms and then cover with the brandy or whiskey, making sure that as little air as possible remains in the jar.
2. After a fortnight strain ensuring you squeeze out all the liquor.
3. Now carefully melt the sugar with a few drops of water and leave to cool, then add it to the liquor and stir well.
4. Leave it for a few hours and check to see if you need to strain it again, then it is ready to be bottled and it is ready to drink straight away.
