Hawthorn leaves
Young hawthorn leaves and blossoms with a grassy-nutty taste for herbal teas and infusions.
Hawthorn leaves are the young green leaves and blossoms of hawthorn with a mild grassy-nutty taste, traditionally used in herbal teas and infusions. They are brewed together with the berries as a heart-tonic tea, added to herbal blends, aromatic tinctures and as greens in spring salads (in folk cooking).
Recipes with this ingredient
Grilled scallop and ramsons salad with anchovy dressing is a refined dish of Russian cuisine that combines the freshness of herbs, the piquancy of anchovies, and the tenderness of seafood. Scallops grilled to a golden crust acquire a rich flavor with subtle nutty notes. Ramsons add a garlicky freshness to the dish, while the anchovy sauce adds depth with umami undertones. Hawthorn and dandelion leaves contribute a light bitterness, creating a harmonious balance. This dish is perfect for a spring dinner when you crave something light yet rich. It pairs wonderfully with slices of ciabatta that can be dipped in the aromatic sauce, enhancing the gastronomic pleasure. Such a salad is an elegant choice for gourmets who appreciate fresh and complex flavor combinations.
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