Hawthorn berries

Haw, or shanzha in Chinese, comes from the hawthorn tree, which has white and red blossoms and small dark red berries.

Haw is widely believed to speed up metabolism and aid in weight loss. Some Chinese parents give haw flakes - shan zha pian - to children to enhance their appetite before dinner.

Medical practitioners in China also have a tradition of using hawthorn to treat heart problems.

Experiments have shown that preparations of hawthorn berries lower blood pressure and serum cholesterol levels and are useful in the prevention and treatment of arteriosclerosis.

According to some research, hawthorn flower and leaf extracts can also improve circulation in the extremities by reducing resistance in arteries.

Chewing the hawthorn leaf has been known for centuries as a safe way to gain nourishment, revive energy and provide a feeling of well-being. It is used in traditional medicine to treat apprehension, insomnia and despondency.

Young hawthorn leaves can also be used as a safe and nicotine-free tobacco substitute for those who want to quit smoking.

Apart from medical uses, the fruit of hawthorn and its leaves are widely used in cooking. Its leaf-buds have a similar taste to lima beans and make a great addition to chilis and soups.

Haw can also be made into jellies and fruit sauces. Because it contains its own pectin, the sauce or jelly thickens nicely.

Hawthorn flowers are edible and make an attractive addition to salads and other dishes. Hawthorn seeds can be roasted and used in a manner similar to coffee.

(China Daily 08/06/2007 page12)