Prunus Spinosa

• 2 May, 2009
• 5 likes

Fruit - raw or cooked. Exceedingly astringent, it is normally cooked but once the fruit has been frosted it loses some of its astringency and some people find they can enjoy it raw. The fruit is more usually used in jellies, syrups, conserves etc and as a flavouring for sloe gin and other liqueurs. Some fruits that we ate in December were fairly pleasant raw. In France the unripe fruit is pickled like an olive. The fruit is about 15mm in diameter and contains one large seed.
The leaves are used as a tea substitute. The dried fruits can be added to herbal teas.
The flowers are edible and can be crystallised or sugared.