Sloe Berries Organic

Sloe also known as Blackthorn (Prunus spinosa) is a thorny hedgerow plant with dark purple berries often sought after in autumn to make warming country wine or gin.

The small tree or shrub also has a firm place in folk history and medicine in the British Isles.

Food Uses

Picking sloes, or blackthorn berries, in autumn, is a well-kept countryside tradition in Britain, Ireland and parts of Europe. The fruit is often made into sloe wine or gin. Sloes are also used to make jam and jelly.

The flowers can be sugared for edible cake decorations REF and a tea can be made from the leaves.REF

Nutritional Profile

Fresh sloes contain about 10 mg of vitamin C and 5 mg of vitamin E per 100g. They are rich in other nutrients: 453 mg potassium, 5 mg calcium and 22 mg magnesium per 100g.REF

The fruit are also very high in antioxidant compounds phenols and flavonoids, and in essential fatty acids, which are thought to bring many health benefits such as reducing the incidence of chronic disease.REF

Sloe Recipes

• Traditional sloe gin
• Sloe hedgerow jam

Traditional Medicine Uses

The astringent berries and bark have been used to treat diarrhoea, while the flowers have been used as a laxative.REF

Sloes were also used as remedies for coughs and colds because of their astringency. The peeled bark boiled in water was a gypsy remedy for bronchitis.

Other Uses

This prickly shrub has made an excellent hedgerow for centuries, providing a nearly impenetrable barrier for fields and coasts.

Cautions

There is little conclusive data on the toxicity of blackthorn, although caution is always advised when using any medicinal herb during pregnancy or when breastfeeding, or when using alongside a prescribed medication for a specific condition. Consult your healthcare adviser first.