I wonder how many of us can recall childhood blackberrying expeditions? The experience always being one of pain and pleasure. The risk of getting attacked by brambly thorns was one worth taking in order to get to the juicy berries. As an adult I used to forage every late Summer and early Autumn whilst walking with Finn. In fact, he got so used to our yearly outings that he learned to help himself to low-hanging blackberries! I assumed my ‘one for me, one for Finn and one for the pot’ process wasn’t quick enough for his liking! And how he avoided getting shredded by the thorns, I never understood.
Since I have been house and pet-sitting all around the UK, through all seasons, I have started learning about different forageable goodies available. With the help of a friend who is passionate about growing food and has extensive knowledge of what is on offer, I am beginning to see the countryside in different ways. There are lush nettles in fields and hedgerows in the Spring time – which are amazing in soups and make very good tea. I always wear rubber gloves to harvest them. And Mullein that grows on sandy soil – the beach on the coast near my home is a favourite spot. It is a plant very close to my heart, and I will write a separate article about the magical properties of this herb. These are just two that I have become familiar with over the past year.
Today I want to write about my first ever pet sitting forage from last Autumn. I was staying in a beautiful part of Kent. The countryside was turning all the wonderful shades associated with the season and I revelled in the local walks with the 3 dogs I was looking after. I spotted an abundance of bright red berries. I had seen them in previous years but had never really bothered about what they were. With my foraging interest growing I took photos and later on, read all about the Hawthorn.
It is an abundant shrub, growing over most of the UK in hedgerows and fields. The hawthorn tree, with its gnarled branches and vibrant clusters of berries, is a common sight in hedgerows, woodlands, and even urban parks. With it’s thorny branches, the Hawthorn is a safe place for small birds to take refuge and there are many myths and legends surrounding this ancient shrub.
It is reputed to be where the Wee Folk live, inhabited by faeries and is associated with the Faery Queen. As it blooms in May it is also known as the May Tree and has many connections with May Day festivities. Interestingly, Medieval people thought that May blossom smelt like the Plague. Later, botanists discovered a chemical compound in the flowers that was also present in decaying animal flesh! As bodies were often in the house during the Plague years for some time, the smell would have been very familiar to people in those days. Nevertheless, it has long been cooked and eaten and both the flowers and berries were used to make wine and jellies.
There are many claims made for the health benefits of Hawthorn berries, including being anti-oxidant, maybe helping reduce blood pressure and cholesterol, it has anti-inflammatory properties and can aid digestion. It has been used in Traditional Chinese Medicine since at least 659AD.
Its sharp thorns are a reminder that nature, while generous, requires respect and mindfulness. I slowed down and gathered the berries mindfully – remembering to not strip the shrub and to leave plenty for the local wildlife to forage for. As I tuned into my surroundings I found myself noticing things I never would have if I had simply walked past. I could appreciate the changing colours of the countryside around me more intimately somehow. The trees and hedgerows glowed with a vibrant array of amber, russet, scarlet, maroon, mustard, sepia and scarlet hues.
My canine companions eventually had enough sniffing and scenting alongside me and had thoroughly chased the ball I’d brought along with us, so we ambled home with my haul. I couldn’t wait to get on with the recipe I had decided to make. I wanted to turn them into a rich, tangy ketchup so I began by removing the berries from the stems and washing them carefully.
To make hawthorn ketchup, I simmered the berries in a pot with enough water to cover them, along with a chopped onion, a few cloves of garlic, and spices—cinnamon, cloves, and allspice work beautifully. As the mixture simmered, the berries softened and released their juices. Once they were fully cooked, I passed the mixture through a sieve to remove the skins and seeds, and was left with a thick, flavourful pulp.
Putting this back in the pot, I added sugar, apple cider vinegar, and a pinch of salt and simmered until the ketchup thickened to my desired consistency. I tasted and adjusted the seasoning, balancing the sweetness and acidity to my liking. Once the mixture had cooled, I poured it into the ketchup into bottles I had bought specially. It will keep for several months and is great with cheese, on meals and even as a dip for vegetables. I bet it would be good poured over roasted vegetables too!
I am not a food tester or professional food blogger. If you want to try making this recipe, I would recommend finding a good online recipe for guidance as to quantities etc. There are plenty available.
A few warnings:
Always remember to thoroughly identify your foraged bounty to make sure you know what you are cooking, don’t ever take any chances as many berries are not edible!
As beneficial as Hawthorn berries may be, they might not mix well with some heart medications. Like any natural medicine, it’s best to do your own research thoroughly before trying to imbibe it for medicinal purposes. Take medical advice if you feel you need to.
Foraging for hawthorn berries and making my own ketchup is more than just a culinary activity; it’s a way for me to embrace the season and celebrate the abundance that nature provides. In an age where convenience often overshadows tradition, these simple, hands-on experiences remind me of the joys of self-sufficiency and the deep connection we share with the land. As I spread my homemade hawthorn ketchup on a slice of bread or drizzle it over a hearty stew, I’m not just enjoying a meal—I’m savouring the fruits of my own mindful labour and the timeless bounty of the earth. And it fits in beautifully with my petsitting duties, the more foraging expeditions I make, the more walks my charges get to enjoy!
After I left Kent, I travelled to North Wales for my next booking. I gave one of the bottles of ketchup to my client – so they got to experience a little of my Kent foraging produce. And, wonderfully, I got gifted some peach jam in return! My client has a client who comes over from the West Coast of US and brings her a few pots of her homemade ‘jelly’. I was delighted that the gentle art of foraging and homesteading was reaching out and connecting complete strangers across the world! Isn’t that a wonderful thing?