Blackthorn (Prunus spinosa)

OriginThe blackthorn of the hedges

The shrub is called blackthorn because of its dark bark and long, sharp thorns.

Blackthorn grows wild throughout Europe along roadsides, forest edges, and in hedgerows. Seeds found in pile-dwelling settlements show that even Neolithic people gathered the fruit. The shrub blooms snow-white in March and April, even before the leaves appear – often the first blossom in the landscape. It provides an early food source for insects and a safe nesting site for birds in its tangle of thorns.

Sloes used to be a winter food supply for poor people: dried, cooked into a puree, or pickled unripe in brine. The sloe berry originated in England. Sloe Gin, We make sloe liqueur and sloe brandy from it. The sloe is an ancestor of the cultivated plum – it is considered, along with the cherry plum, a parent of the damson plum.

To useWhat sloe berries can do for you

Sloe berries are small, but densely packed with tannins and PolyphenolsSloe berries contain anthocyanins in their dark skin, flavonoids, phenolic acids, and proanthocyanidins. They also contain fruit acids, some vitamin C, potassium, and fiber. Precise nutritional information is scarce because sloe berries are not listed in major food databases and their composition varies considerably depending on location.

The tannins have an effect contracting. Therefore, Commission E gave a positive assessment to sloe berries – as a mouthwash or gargle for mild inflammation of the oral and pharyngeal mucosa. Laboratory studies show antioxidant and anti-inflammatory effects of sloe extracts; however, there are practically no clinical studies in humans to date.

The flowers sind ein altes Hausmittel: Als Tee galten sie als mild abführend, harntreibend und „blutreinigend“ und wurden bei Verkühlungen getrunken. Die Kommission E sah die Wirksamkeit dafür nicht belegt, aber auch keine Risiken. Schlehen sind also vor allem eine aromatische, herbe Wildfrucht mit viel Tradition - keine Heilpflanze mit gesicherter Wirkung.

IngredientsThis is what's in sloe berries

The fruits contain tannins (proanthocyanidins), anthocyanins, flavonoids such as quercetin and kaempferol glycosides, phenolic acids such as chlorogenic and neochlorogenic acid, fruit acids, sugars, pectin, vitamin C, and potassium. The flowers contain primarily flavonoids, as well as triterpenes and sterols.

In den Kernen steckt - wie bei Marille, Kirsche und Bittermandel - das cyanogene Glykosid Amygdalin, from which hydrocyanic acid is released when chewed or ground. The pulp itself is harmless.

Enhanced combinationsWhat makes sloe berries stronger

Sloe berries need cold, time, and sweet partners to show their aroma.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere they belong

• Sloe juiceHot-pressed, with honey.
• sloe jamCooked with apple.
• Sloe jellyWith rosehip.
• sloe liqueurFruits preserved entirely in grain.
• Sloe GinThe English classic.
• Wild game sauceWith venison or mushroom roast.
• Sloe chutneyWith onion and ginger.
• Sloe syrupFor sparkling water and tea.
• Pickled sloesUnripe in brine, like olives.
• Blackthorn blossom teaCollected in spring.

As a home remedyBlackthorn blossom tea according to folk medicine

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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