Blackthorn
Botanical name: Prunus spinosa
Family: Rose (Rosaceae)
Collectability: plentiful, common, widespread
Main benefit
regulates and cleanses the digestive system
Use - overview

Features and Identification
Habitat
Type: scrub, woods, hedges
Distribution: throughout northern hemisphere
General
Growth type: tree
Cycle: deciduous
Height: up to 4 meters
Other: tangled branches
Leaf
Shape: pointed oval
Arrangement: alternate
Edge: finely toothed
Other: small
Trunk
Colour: dark brown
Texture: large spines throughout
Flower
Diameter: 10 mm
Arrangement: on spines
When: before leaves
Colour:
Fruit
Shape: round
Colour: blue-black
Size: up to 15 mm
Other: called "sloe", bloom on young fruit
Type: scrub, woods, hedges
Distribution: throughout northern hemisphere
General
Growth type: tree
Cycle: deciduous
Height: up to 4 meters
Other: tangled branches
LeafShape: pointed oval
Arrangement: alternate
Edge: finely toothed
Other: small
TrunkColour: dark brown
Texture: large spines throughout
FlowerDiameter: 10 mm
Arrangement: on spines
When: before leaves
Colour:

FruitShape: round
Colour: blue-black
Size: up to 15 mm
Other: called "sloe", bloom on young fruit
Distribution Map
Caution Notes
The leaves, bark, flowers and seeds contain or produce hydrogen cyanide in contact with water. Hydrogen cyanide, also known as Prussic acid, may be safe in very small quantities. May be driven off by heat. Very bitter with smell of almonds. Consume in moderation.Spines may cause septic wounds.
When Available?
from May
all year
April and May
September and OctoberParts with black and white icons are for non-culinary use
Culinary Use
Flavour
Rating and Description:
very astringent and acid; better after frost or when made into jelly, syrup or for flavouring spirits
How to Consume
raw, jelly, syrup, flavouring spirits
Special preparation
for flavouring spirits prick the fruit; see "fruit" on the Parts page for instructions on making syrup.
Used as ...
food, flavouring
Rating and Description:
very astringent and acid; better after frost or when made into jelly, syrup or for flavouring spiritsHow to Consume
raw, jelly, syrup, flavouring spirits Special preparation
for flavouring spirits prick the fruit; see "fruit" on the Parts page for instructions on making syrup. Used as ...
food, flavouringMedicinal Use
Action:
aperient, astringent, depurative, diaphoretic, diuretic, febrifuge, laxative, stomachic
May treat:
cystitis, gout, rheumatism
diarrhoea
aperient, astringent, depurative, diaphoretic, diuretic, febrifuge, laxative, stomachic May treat:
cystitis, gout, rheumatism
diarrhoea
Other Use
green dye
(trunk) timber: hard, for turnery, carving etc., bark: tannin, yellow dye (boiled in alkali)
dark grey to green dye; unripe juice: laundry marking (almost indelible)
Collection, Storing and Notes
Collection
best picked after first frost
best picked after first frost
Key
Plant parts:
leaf
stem or trunk
sap
root, bulb, tuber and other below ground parts
flower
fruit
seed
Parts with black and white icons in the availability section are for non-culinary use
Use:
culinary use
medicinal use
household use
Other:
caution
leaf
stem or trunk
sap
root, bulb, tuber and other below ground parts
flower
fruit
seedParts with black and white icons in the availability section are for non-culinary use
Use:
culinary use
medicinal use
household useOther:
caution
Glossary
Glossary of Medicinal Terms and Nutritive Substances
- aperient: mild laxative
- astringent: causes localised contraction of blood vessels and tissue, reducing the flow of blood, mucus, diarrhoea etc.
- depurative: eliminates toxins and purifies the system, especially the blood
- diaphoretic: promotes perspiration, aids the skin in elimination of toxins
- diuretic: increases secretion and elimination of urine
- febrifuge: reduces fever; use only for dangerously high temperature; a raised temperature is the body's way of burning up the pathogen
- laxative: evacuates the bowels or softens stools
- stomachic: treats stomach disorders




