Herbarium of the Ancients — Detailed GuideFR · EN

Hawthorn

Crataegus monogyna
Please read before use: the information below describes traditional and informational uses — it does not replace advice from a healthcare professional. In case of doubt, pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.
Enhanced precautions for this plant: Not recommended in combination with cardiac treatments (digitalis, beta-blockers, anticoagulants) without medical advice, due to possible interactions. Not recommended without supervision in pregnant or breastfeeding women. Any known cardiac condition requires prior medical advice before prolonged use. Avoid self-medication in case of low blood pressure or ongoing treatment.
Infusion — Flowers and flowering tops

Soothing hawthorn flower infusion

Pour simmering water over dried flowers and let steep for about ten minutes covered. Traditionally taken in the evening to promote relaxation. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.

Tincture — Flowers and young leaves

Hawthorn mother tincture

Fresh flowers are macerated in alcohol for several weeks then filtered. This more concentrated preparation requires supervised use and should not be undertaken without professional advice. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.

Decoction — Fruits (haws)

Haw berry decoction

Dried fruits are gently boiled for a few minutes in water, then left to infuse off the heat. This rustic preparation was traditionally consumed in autumn and winter. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.

Where to find it

Sourcing the plant

Hawthorn grows spontaneously in hedgerows, bocage landscapes, and forest edges throughout Europe; its dried flowers and fruits can also be found in herbal shops.

Harvest season

When to harvest it

Flowers are picked in spring, as soon as they fully open, while haws are harvested in autumn, once fully ripe.

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