The Louisiana Mayhaw Association was incorporated in 1995 as a non-profit organization with the following goals:

1. Educate the public in order to promote a positive image and wider acceptance of mayhaws and mayhaw products;
2. Build a network of mayhaw producers through the Mayhaw Association for the exchange of information and ideas;
3. Encourage ongoing research into all aspects of culture and uses of mayhaws and mayhaw products;
4. Create and maintain standards for mayhaw and mayhaw products to insure a quality product;
5. Promote the quality and uniqueness of mayhaw products through an aggressive marketing campaign.

We would like to express out thanks to some of the many people who are supportive of the Association: Commissioner of Agriculture and Forestry Bob Odom; Mike Burchard and Mary Gallent from the Marketing Division of Agriculture and Forestry; Rodney Houston and Jane Jones; Dr. Charles Graham, Dr. Ruth Patrick, Dr. Paul Wilson, and Dr. Charles Johnson of the LSU Agricultural Center.

• ...you want to enter our annual cooking contest
• ...you want to order t-shirts, caps, or handbags
• ...you want to use our mayhaw logo
• ...you have a special mayhaw recipe that you would like to share
• ...you own a mayhaw orchard
• ...you are a producer of mayhaw products
• ...you sell mayhaws or mayhaw clones
• ...you have an exceptional mayhaw tree
• ...you want more information about the Louisiana Mayhaw Association
• ...you want to subscribe to our newsletter

The mayhaw (crataegus opaca) is a fruit about 1/2" to 1" in diameter. Ripe from mid-April through early May, its fruit color varies from bright red to reddish yellow. It is not a desirable berry for eating raw.

The mayhaw is a Hawthorne native to the southeastern states that is normally a 20 - 30 foot tree at maturity. Usually found in low, wet, slightly acid areas, mayhaws produce best on good upland soils in full sun.

The mayhaw normally flowers in February and March. Ball-shaped at maturity, the mayhaw tree makes a beautiful ornamental.

Historically, Mayhaws have been harvested in backwoods sloughs, swamps, and river bottoms. Boats are sometimes utilized in the harvest of wild mayhaws. Limbs are shaken over the boat and nets are used to scoop them out of the water. Accessibility has dwindled over the years as developers have cleared the woodlands. Commercial and home orchards are now being created with grafted mayhaws.

Louisiana mayhaws are also being utilized by the Louisiana Department of Agricultrue and Forestry and the USDA for reforestation as a wildlife food.

The mayhaw is best known for the delicious, unique jelly that has been a southern favorite for generations. There are endless possibilities for processed mayhaws such as flavoring, butter, jam, sauces, pie filling, coffee cakes, ice cream, wine, etc.