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Edible parts
- Ripe red berries (autumn)
- Young leaves and blossom (spring) for tea
Recognition
- Thorny shrub/tree with hard spines
- Deeply lobed leaflets, 3-5 lobes
- White flower clusters in May (may blossom)
- Dark red small berries with 1 stone in autumn
Preparation tips
- Berries edible raw but dry in taste
- Jelly, fruit wine, berry mash
- Do not eat seed — contains hydrogen cyanide (amygdalin)
Medicinal use
- Heart tonic: strengthens heart muscle, blood pressure
- Blossom tea for stress and palpitations
- Rich source of flavonoids and antioxidants
Never eat a plant you can't identify with certainty. If in doubt, leave it.
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