Wild Blackthorn or Sloe Identification and.. Sloe Gin Recipes
Sloe or blackthorn (Prunus spinosa) is a small, thorny wild shrub native to the UK and other parts of Europe. It belongs to the rose family (Rosaceae) and is known for its blackish-blue fruits, called sloes, which are used to make sloe gin and other traditional liqueurs.
The sloe shrub typically grows to a height of about 2-4 metres and has dark brown or black bark with sharp spines along its branches. It produces white flowers in early spring, which are pollinated by insects. The flowers give way to small, round fruits that resemble small plums. These fruits, known as sloes, are about 10-12 millimetres in diameter and have a dark purplish-blue color.
Sloes, the fruits of blackthorn, have been used for centuries in British cuisine. The fruits are quite tart and astringent when eaten raw, but they are commonly used for making sloe gin. Sloe gin is a popular winter drink in the UK, enjoyed both on its own and as an ingredient in cocktails.
In addition to its culinary uses, blackthorn has been historically used for hedging and land management purposes. Its dense thorny growth makes it an effective barrier, and it is often planted to create livestock enclosures or to mark boundaries where it typically grows alongside hawthorn, holly, and wild rose in traditional hedgerows.
Overall, sloe or blackthorn is a plant native to the UK that is valued for its fruits, which are used in the production of sloe gin and other traditional beverages, as well as for its hedging properties.
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The key to effective hunting is to locate the plants while they are in bloom in late winter and make a note of the area for future use. The fruit are not that simple to notice if you don't know where to look, thus this is why knowing where to look is crucial. Simply taste the fruit to determine whether it is a damson or a sloe; it has a distinctively potent astringent flavour. Rich meat is a fantastic match for sloe jelly.
Sloe or Blackthorn Identification
Identifying sloes or blackthorn (Prunus spinosa) can be done by examining the characteristics of the plant and its fruits. Here are some key features to look for when identifying sloes or blackthorn:
Plant Appearance: Blackthorn is a deciduous shrub that typically grows to a height of 2-4 metres. It has dark brown or black bark with prominent thorns along its branches. The leaves are oval-shaped, finely toothed, and have a dark green color. The shrub produces white flowers in early spring before the leaves appear.
Flowers: Blackthorn flowers are small and white, usually around 1-2 centimetres in diameter. They have five petals and appear in clusters along the branches. The flowers bloom in early spring, often before the leaves emerge, and provide an attractive display.
Fruits (Sloes): The fruits of blackthorn, known as sloes, are small, round berries with a diameter of about 10-12 millimetres . They have a dark purplish-blue or black color when ripe. Sloes have a sour taste and astringent flavor when eaten raw. They are typically harvested in autumn, usually after the first frost, when they are softer, sweeter and more suitable for culinary purposes.
Habitat: Blackthorn is commonly found in hedgerows, woodlands, scrublands, and along field boundaries. It is native to the UK and other parts of Europe and can also be found in other regions where it has been introduced.
Season: Harvest the blue-black fruit in the autumn after the first frost (purists assert that this is when it is best). If you want to pluck them without getting pricked by the thorns, wear gloves.
Distribution: In the UK, blackthorn is particularly abundant in England, Wales, and Scotland. It is a common component of traditional hedgerows, where it acts as a valuable hedging plant, providing a barrier for livestock enclosures and marking boundaries. Blackthorn's thorny branches help create dense, impenetrable hedges.
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Are Sloes Safe to Eat?
Sloes, the fruits of the blackthorn shrub, are safe to eat, but they are generally not consumed raw due to their extremely tart and astringent taste. When eaten fresh, sloes can be quite puckering and unpleasant. They require a lot of sugar to make them palatable.
It's important to note that while the flesh of sloes is safe to consume, the seeds inside the fruit contain small amounts of potentially toxic compounds, such as amygdalin. However, the seeds are generally not consumed when making sloe gin or using sloes in cooking, as they are typically strained or removed during the process.
What can be mistaken for Sloes?
There are a few fruits in the wild that could potentially be mistaken for sloes, however if you are foraging in the autumn / winter months, a lot of these will not be available. Here are some wild fruits that could be mistaken for sloes:
Bullace (Prunus domestica): Bullace is a wild plum that is similar in appearance to sloes. The fruits are slightly larger than sloes and often have a bluish-black or purple color. Bullace has a sweeter taste compared to sloes (fruits available Sept to Nov).
Damsons (Prunus domestica subsp. insititia): Damsons are another type of wild plum that can resemble sloes. They are slightly larger and more oval-shaped than sloes. Damsons have a distinctive tart taste and are often used in jams, jellies, and baked goods (fruit available late summer).
Wild cherries (Prunus avium): Some wild cherries, particularly the varieties with smaller fruits, can bear a resemblance to sloes. However, wild cherries typically have a redder or darker red color, and their flavor is distinctly different from sloes (fruit available mid summer)
Elderberries (Sambucus nigra): Elderberries are small, dark purple-black berries that grow in clusters. While they are not the same as sloes, they may be mistaken for sloes due to their color. Elderberries have a sweet-tart flavor and are often used in syrups, jams, and wines (fruit available Aug to Oct).
There are many plants that have black berries that grow in gardens, so do be aware that some of these can be exttremely toxic. Make sure that you are 100% sure and consult with a foraging expert to guarantee that you are picking what you believe that you are picking.
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Sloe Foraging Tips
Foraging sloes can be a rewarding experience. Here are some tips to help you when foraging for sloes:
Timing: Sloes are typically ripe and ready for harvesting in late autumn, usually after the first frost. The cold temperatures help soften the fruits and enhance their flavor. Look for dark purplish-blue or black fruits on the blackthorn shrubs.
Location: Sloes are commonly found growing on blackthorn shrubs in hedgerows, woodlands, and scrublands. Look for blackthorn bushes along field boundaries, country lanes, or in areas where hedgerows are present.
Proper Identification: Ensure that you can correctly identify blackthorn and sloes before harvesting. Familiarise yourself with the distinguishing features mentioned earlier, such as the thorny branches, white spring flowers, and small dark blue-black fruits. Be cautious not to confuse them with similar-looking fruits that may be less desirable or even toxic.
Equipment: When foraging for sloes, consider wearing gloves or using a small rake or stick to gently pick the fruits. Blackthorn bushes have sharp thorns, so protecting your hands is advisable. Bring a container or bag to collect the sloes.
Harvesting: Pick sloes that are ripe and have a rich, dark color. Avoid overly mushy or unripe fruits. It's often best to twist or gently pull the sloes from the branches rather than forcefully yanking them.
Quantity: Sloes are relatively small fruits, so it may take some time to gather a substantial amount. Be prepared for a slower and more meticulous harvesting process compared to larger fruits.
Leave Some Behind: When foraging, it's important to practice sustainable harvesting. Leave some sloes on the bush for wildlife to enjoy and for the natural ecosystem to thrive.
Processing: After harvesting, sloes can be used immediately or stored for a short period. Rinse them gently and remove any stems or leaves. You can freeze sloes for later use or proceed with your chosen culinary preparations.
Remember, foraging on private land requires permission from the landowner. If you're unsure about the legality or accessibility of a specific area, it's best to seek permission or explore public lands and designated foraging areas.
Sloes are also readily used as a cooking ingredient to flavour; Sloe Gin Jelly, Plums roasted with Sloe Gin or a simply used to flavour Gamey sauces. While sloe gin is a popular way to use sloes, there are other culinary options for cooking with these fruits. Here are a few ideas for cooking with sloes:
Jams and Preserves: Sloes can be used to make delicious jams, jellies, and preserves. Their tart flavor adds a unique twist to spreads. Combine sloes with sugar, a bit of water, and sometimes other fruits like apples or berries to create a flavorful jam or preserve.
Desserts: Sloes can be incorporated into various desserts. They can be used in pies, crumbles, or cobblers, either on their own or combined with other fruits. Consider pairing sloes with sweeter fruits or adding sweeteners to balance their tartness.
Sauces and Syrups: Cooked sloes can be turned into sauces or syrups to drizzle over desserts or use as a flavoring. Simmer sloes with sugar and water to create a syrupy consistency that can be used to top ice cream, pancakes, or other desserts.
Infused Vinegars: Create flavored vinegars by infusing sloes in vinegar. Combine sloes with vinegar of your choice, such as apple cider vinegar, and let them steep for a few weeks. The resulting infused vinegar can be used in salad dressings, marinades, or to add a fruity tang to various dishes.
Liqueur Alternatives: If you prefer to avoid the alcohol content of sloe gin, you can explore non-alcoholic alternatives. Consider making a non-alcoholic sloe syrup by cooking sloes with sugar and water, then using the syrup in cocktails or mocktails.
Remember that sloes are quite tart, so it's often necessary to add sweeteners or combine them with other fruits to balance the flavors. Experimentation and adjusting the sweetness levels to your preference are key when cooking with sloes.
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Sloe Gin Recipes
Sloe Gin, the ruin of old women.. Or tasty cooking ingredient? Either way one thing is for sure, its fantastic taken out in a hip flask and every sip is warming and gratifying on a brisk winters outing. Sloe gin can be, and is used as an ingredient. It is included within many cocktail recipes including; The Moll Flanders, Ruby Fizz, Sloe Comfortable Screw and unsurprisingly the Blackthorn. Here's a really easy recipe for sloe gin, remember that sloe gin takes time to make. Its a fire and forget style drink that you'll find in a few years time (in the back of a cupboard) when it will be perfect.
Easy Sloe Gin Recipe
1kg Sloes or Blackthorn berries (post frost)
1 litre Gin
300g Demerara Sugar
100g White Sugar
It’s a fiddly job, but someone has got to do it! The first job is to prick every individual sloe with a pin or needle and place in large bowl. Add the gin and sugars to the bowl and give it a good stir.
Now, you are going to need some sort of container that you can lid, big clean jars, demi johns, large bottles with lids whatever you have got and can make watertight. Decant the gin, sloe and sugar mix into your container making sure that the sloes get evenly distributed through all of the containers.
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Be patient… You have to store these little fruity containers up or 3 months. This is going to give the fruit time to impart its flavours into the Gin. This isn’t a make and leave item either, you have to take care of it and turn it every week.. Hey, if you miss a week or two, no worries just make sure you give them a little mix up when you do remember (make sure its quite regular though!).
….. 3 months later.
Through a double thickness of muslin strain the sloe mixture (do not squeeze the fruit) and allow gravity to do the rest. Repeat this process several times until the mixture runs clear.
Now decant again into clean bottles and that’s it!
You can drink straight away or even better leave it for a year or two! It will literally last for years and years and over the years can you build up a nice array of vintages.
Sloe gin is a fantastic drink that requires patience, real patience!! But is soooo worth it!
Sloe Gin Cocktail Recipes
Why we are at it, let's get a few cocktail recipes in.. Once you have made it, you are going to want to use it, right?
Sloe Gin and Tonic
Mix 50ml sloe gin with tonic water over ice.
Garnish with a lemon or lime wedge.
Sloe Gin Fizz
Combine 50ml sloe gin, 20ml fresh lemon juice, and 10ml simple syrup.
Shake with ice, strain into a glass, and top with soda water.
Mix 25ml sloe gin with chilled sparkling wine or champagne. Garnish with fresh raspberries.
Combine equal parts sloe gin, Campari, and sweet vermouth in a glass with ice. Stir gently and garnish with an orange twist.
Sloes and blackthorn hold a special place in British culture, cuisine, and natural landscapes. The blackthorn shrub, with its thorny branches and delicate white flowers, provides a distinct beauty in hedgerows and woodlands. The small, dark sloes that it bears have been cherished for centuries, finding their way into traditional recipes, festive drinks like sloe gin, and culinary creations that showcase their unique tartness.
Beyond their culinary uses, blackthorn and sloes carry a rich history and cultural significance. They have been revered in folklore, representing the changing seasons, resilience, and the essence of the British countryside. These fruits continue to connect us with the past while offering a delightful experience for those who appreciate their distinctive flavors.
So, whether you embark on a foraging adventure to gather sloes, enjoy a sip of sloe gin on a winter evening, or simply admire the beauty of blackthorn in bloom, sloes and blackthorn invite us to celebrate the wonders of nature and the enduring traditions that connect us to the land.
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