Herb quark with young hawthorn leaves

Name: Herb quark with young hawthorn leaves
Total time: 30 min
Yield: ± 4 portions (as a spread)
Ingredients: 250 g quark or thick Greek-style yoghurt; 1 handful of young, bright green hawthorn leaves (± 20 g); 1 small bunch chives; 1 tablespoon olive oil; 1 teaspoon lemon juice; salt and pepper; 4 slices of bread and a few radishes to serve

Updated on 9 October 2026

Makes: ± 4 portions (as a spread)
Time: 15 min + 15 min resting
From: Hawthorn

Ingredients

250 g quark or thick Greek-style yoghurt
1 handful of young, bright green hawthorn leaves (± 20 g)
1 small bunch chives
1 tablespoon olive oil
1 teaspoon lemon juice
salt and pepper
4 slices of bread and a few radishes to serve

Method

In April, only pick the young, soft, bright green leaves that have just come out. Take them from an unsprayed hedge that is not beside a busy road. Watch out for the thorns.
Rinse the leaves and pat them dry. Older leaves are tough and bitter: leave those on the hedge.
Chop the hawthorn leaves and the chives as finely as you can.
Stir the quark smooth with the olive oil and lemon juice. Mix in the leaves and chives.
Season with salt and pepper and leave to rest in the fridge for 15 minutes so the flavours can blend.
Spread the quark on the bread and top with slices of radish.

Storing: In a closed container in the fridge, eaten within 2 days. The leaves taste slightly nutty. Pick sparingly: the hedge needs its leaves.