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Edible parts
- Sloe berries — much better in taste after frost
- Young leaves (spring) for tea
Recognition
- Dense thorny shrub with sharp spines
- Small white flowers before leaves (early spring)
- Small bluish-black berries with waxy bloom
- Small glossy leaf
Preparation tips
- Raw extremely sour and astringent
- After frost (or in freezer) sugars release: sweeter
- Sloe gin: berries + gin + sugar, steep 3 months
- Jam, jelly, berry wine
Medicinal use
- Rich in antioxidants (anthocyanins)
- Astringent for diarrhoea (berry and leaf tea)
Never eat a plant you can't identify with certainty. If in doubt, leave it.
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