(thorn), or prickly plum, is a shrub, less often a tree. The fruit is a spherical or oval drupe of blue-black or dark purple color with a bluish waxy coating. Fresh sloe fruits can be stored for up to 20 days.

IN The fruits contain up to 8.9% sugar, 2% organic acids, and up to 1% pectin. They are used to prepare tinctures, jams, juices, compotes, jams, drinks, and wines.

T thorn has a diuretic effect, improves metabolism; thorn products are useful for digestive disorders. Fresh thorn fruits become edible only after the first frost. Roasted fruits along with leaves can serve as a coffee substitute. The leaves are used to brew tea.

Natural thorn juice

T Since the seeds of thorns are difficult to separate, it is most advisable to obtain juice from it by evaporation. The fruits must be sorted, washed in cold water, slightly dried and placed in a juicer.

P Pour the resulting hot juice into heated, clean jars, seal them hermetically, turn them upside down and cool.

P used for dietary purposes. Add shadberry to the hot juice, mix thoroughly, pour into heated, clean jars, seal them hermetically, turn them upside down and cool.

Dried sloe

P Dry the sloe fruits in a warm (40°C) stove or oven for 10-12 hours. For better air circulation, raise the stove damper and open the oven doors.

Go to section:

Blackthorn is not so easy to collect - the entire plant is densely covered with tenacious spines. But the medicinal value encourages traditional healers and representatives of official medicine to harvest thorn raw materials no matter what, because the harm of thorns lies only in its “prickliness”.

General characteristics of the plant

Blackthorn is a spreading, thorny shrub with plum-colored drupes, which is why one of the popular names of the plant is prickly plum.

Botanical description

The root shoot plant can grow in the form of a tall tree, up to 6 m tall, or in the form of a bush. The thorn bush has a main trunk and a highly branched voluminous crown, reaching a height of 3 m.

• Roots. The plant is anchored in the soil by a powerful root system with fleshy rhizomes and lateral roots, which provide the thorn with a sufficient amount of moisture.
• Stems. Stem wood is particularly durable. The main trunk is covered with brown or dark brown bark. It is erect and highly branched. On the surface of the trunk and branches of the thorn there are many prickly thorns. One-year-old young shoots often emerge from the rhizomes of thorns, which are localized around the trunk and form a kind of thicket. Their surface is velvety to the touch due to dense pubescence. The shoots end with a thorn.
• Leaves. They are regularly replaced with young ones as the plant matures. Wedge-shaped at the base, they have a pointed apex. The shape of the leaf blade is obovate or elliptical. Each leaf sits on a branch on a medium-length petiole. The edge of the leaf plate resembles sharp saw teeth. A characteristic feature is the blooming of leaves as the flowers fade.
• Flowers. They have a very delicate, white-pink color. They emit a subtle, pleasant aroma that attracts bees well, which makes sloe an excellent honey plant. Flowering begins early - in April, and can last until mid-May. Blackthorn thickets bloom en masse, attracting insects. The flowers are arranged on the branches so densely that it seems as if the entire bush is covered with a white tablecloth.
• Fruit. They are attached to thorn branches using medium-length stalks. The fruit is a drupe, distinguished by juicy pulp, strongly associated with the seed. The green flesh of the fruit has a sweet-sour taste and astringency, which disappears soon after the first frost. The fruit itself is small, its diameter can reach 1.5 cm. The fruits are dark blue in color and densely covered with a waxy bluish coating.

Interestingly, the ripe fruits are attached to the branches so tightly that they can remain until next spring. From an adult bush you can collect up to 4 kg of fruit.

Habitat

Sloe thickets consist of small bushes. When the plant develops singly, it forms a voluminous tall bush. Often blackthorn can be found on the side of the road, on a sunny forest edge or in a wasteland. Thickets form in ravines and on slopes, as well as in ravines. Sloes develop especially well in soil rich in lime salts.

The growing area of ​​the thorn is the European continent, Asia Minor, and North Africa. Often found in Ukraine, Belarus, Moldova, Kazakhstan. On the territory of Russia, it actively grows in the European part, as well as in the North of Siberia.

Procurement of raw materials

The saturation of the plant with useful substances makes it possible for all its parts to be used for medicinal purposes. Sloes are harvested in stages for the winter.

• Harvesting bark. Begins in early spring - in March. The bark is cut in slices from the main trunk and adult branches. The area of ​​the cuts should be small to quickly heal the damage. Do not damage the wood with a knife, so as not to destroy the plant. The thorn bark is laid out in the sun in the open air or dried using a dryer at a temperature of about 60 ° C.
• Preparation of flowers. It begins in mid-April - the period of budding or the beginning of flowering. The inflorescences are carefully cut or torn off and laid out under diffused sunlight on a fabric or paper tray. Dry, turning the raw materials regularly.
• Preparation of leaves. It begins after the plant has completely flowered, when all the flowers have already withered and the leaves have bloomed well. It is advisable to collect the largest leaves and dry them under a canopy in the open air or in a dryer.
• Harvesting young shoots. They are collected in the middle and end of June, since it is then that the greatest concentration of useful substances is concentrated in the shoots. Young shoots are tied into panicles and hung in diffused sunlight or in a shaded place in the open air. You can spread the raw materials in a thin layer on a tray or dry them in an oven or dryer.
• Harvesting fruits. It begins in September, when the still greenish fruits contain a large amount of tannins. Sloe harvesting continues until mid-October. It is at this time that pleasant-tasting berries are collected, ideal for making desserts and jams, as well as broad-spectrum medicines. A certain part of the tannins remains in the fruits even after frost.
• Harvesting roots. Starts in late autumn. It is advisable to carry out harvesting among artificial or naturally growing thickets, since it is there that the restoration of the number of plant individuals occurs quickly. Dig up the roots, wash them with running cold water, dry them in the sun and dry them in an oven or electric oven.

To obtain fresh fruit in winter, you can freeze sloe. To do this, the berries are sorted, washed with clean water, and dried to remove moisture. After this, the fruits are laid out on a wide tray in one layer and placed in the freezer for a couple of hours. The berries are poured into a bag or plastic container.

Frozen fruits can be stored for no more than six months. Dried fruits, leaves, inflorescences, shoots are stored for a year in a well-ventilated dark place, packed in paper or fabric bags. The bark and roots can be stored for up to three years.

Why are berries valuable...

All parts of the sloe are rich in tannins, which have a number of therapeutic properties.

• Astringent action. It is manifested by the ability of the tannins of thorn fruits to form albuminates - special proteins of a dense structure - with the proteins of the skin and mucous membranes. A film of albuminates protects damaged areas of the epithelium from mechanical and chemical irritation.
• Healing effect. Under the influence of tannins, irritation of damaged areas is reduced, this accelerates the rate of epithelization.
• Antimicrobial action. The tannins of sloe fruits have bacteriostatic and fungistatic properties, that is, they eliminate bacterial and fungal infections and prevent their development in the area of ​​skin damage.
• Antiexudative action. Thorn reduces the production of exudate in the damaged area, dries out weeping wounds and ulcers.
• Anti-inflammatory effect. It lies in the ability of thorns to reduce the production of prostaglandins and leukotrienes - the main mediators of inflammation that provoke hyperemia and swelling of inflamed tissues.

In addition to tannins, thorn fruits contain a lot of other useful components.

Sloe leaves, in addition to tannins, contain bitterness, flavonoids, and phytoncides. This gives them beneficial properties for health:

• anti-inflammatory;
• antibacterial;
• antioxidant;
• antiplatelet;
• vozoprotective;
• cardiac stimulant;
• secretory.

The chemical composition of thorn flowers has not been thoroughly studied. It is known that the glycoside amygdalin contained in it is in low concentrations, and therefore has therapeutic properties:

• diuretic;
• laxative;
• diaphoretic;
• expectorant;
• antispasmodic;
• antibacterial.

The bark and roots of thorns are saturated with tannins, and therefore are actively used as an antidiarrheal agent.

The glycoside amygdalin is found in high concentrations in the thorn seed. It should not be swallowed due to the toxicity of the substance mentioned. Amygdalin breaks down in the body to form poison - hydrocyanic acid.

Benefits of Turns

Sloe flowers and leaves are actively used in folk medicine as a diuretic for various intoxications and swelling of the heart or kidneys. The beneficial effect of thorn leaves on blood vessels helps combat capillary fragility and varicose veins. Indications for the use of sloe for vascular pathologies are expanding to vasculitis, due to its anti-inflammatory properties.

The diaphoretic properties of thorn fruits are useful for feverish conditions, and the antibacterial properties are useful for inflammatory and infectious skin diseases. In addition, it is known that preparations from thorn flowers can eliminate nausea.

Improving metabolism when using sloe helps alleviate the patient's condition with gout, since the plant is able to remove salt deposits from the body. The hypoglycemic effect of berries makes it possible to use them for diabetes.

Medicinal preparations of the root and bark are used for diarrhea, as a strengthening agent, as well as for colitis of various origins, to restore and optimize intestinal function.

Impact on the body

The rich chemical composition of the fruits determines their widespread use for medicinal purposes.

Sloes are also given anti-allergic properties due to their detoxifying properties. Interestingly, most of the therapeutic effects of thorns are not accompanied by side effects. It is for this reason that contraindications for sloe include only individual hypersensitivity reactions. But the use of sloe during breastfeeding and pregnancy must be agreed with your doctor.

Therapeutic use

Recipes for using sloe are varied. Below are the most common ones.

Infusion

Peculiarities. Taken orally for the treatment of chronic diseases of the liver, kidneys, and ureter. With the help of infusion you can significantly speed up your metabolism. Cleansing the body allows you to get rid of skin diseases of an infectious and allergic nature. The infusion is used to wash wounds, eliminate rashes, and also on the face as a remedy for acne.

Preparation and use

• Two tablespoons of a mixture of flowers and leaves are poured into a glass of slightly cooled boiled water.
• The product is infused all night (about eight hours).
• In the morning, strain, take a quarter glass orally, three times a day.

Decoction

Peculiarities. Using this decoction you can reduce fever, remove symptoms of fever and speed up recovery from colds and viral diseases.

Preparation and use

1. Dried rhizomes (5 g), pour a glass of boiling water, place in a slowly boiling water bath.
2. Simmer the product for half an hour.
3. Remove from the bath, cool for three hours, then filter.
4. Take a quarter glass orally, three times a day.

Fruit remedy

Peculiarities. A decoction of the fruit is taken orally for various inflammatory diseases, regardless of their location (rheumatism, gout, cystitis, pancreatitis, colitis, bronchitis).

Preparation and use

1. A couple of tablespoons of dried fruits are poured with half a liter of boiling water.
2. The fruits are simmered over low heat for 10 minutes.
3. After removing from heat, filter the product. Take half a glass, four times a day, before meals.

Tincture

Peculiarities. When making a tincture of thorns, it is necessary to take into account the fact that before preparing it, the fruits are rinsed with water, without washing off the waxy coating.

Preparation and use

1. A kilogram of ripe, washed fruits, freed from seeds, is placed in a glass jar, filled with 300 g of sugar.
2. The neck of the jar is covered with gauze. The vessel is placed for three days in a warm and sunny place.
3. Pour vodka or diluted alcohol into the fermented mixture and mix thoroughly.
4. The jar is closed with a lid. Infuse the mixture for two weeks at room temperature.
5. The first week you need to shake the jar daily.
6. After the infusion period has expired, the resulting drink is filtered through several layers of gauze.
7. Take 30 ml orally, three times a day.

Often, thorn fruits are included in preparations for weight loss, blood pressure correction, and inflammation relief.

Role in cooking

Sloe fruits are actively used for preparing first and second courses, desserts and sauces. The famous tkemali sauce includes the sweet and sour pulp of these fruits. Bulgarians add fruits to porridges to give them a special flavor. Sloe jam and jam, as well as jelly and compotes with its addition, have a special taste.

Lovers of home-made drinks appreciated the taste of the fruit. Prickly plums are used to flavor vodka, and moonshine is prepared from overripe berries. Sloe-based wine has an interesting color and a sweet-sour, slightly astringent taste. Making sloe liqueur at home has also gained popularity.

Pouring

Peculiarities. It takes a long time to prepare, but the result is a very tasty and healthy low-alcohol drink.

Preparation

1. 4 kg of fresh, ripe thorns are pitted, placed in a container, 3 kg of sugar is added, and 200 ml of water is added.
2. The mixture is placed in a warm, sunny place for fermentation. The neck of the container is tied with gauze.
3. After active fermentation begins, the container is transferred to a warm place, a rubber glove is put on the neck, piercing one finger.
4. Infusion in a warm place is carried out until the glove is completely deflated.
5. The drink is filtered into storage containers and placed in the basement for a month to age.

The beneficial properties of thorns are relevant in everyday life. Artificial planting of thorns is often carried out to strengthen the soil near ravines and the banks of a reservoir. A powerful root system prevents soil displacement and landslides. Sloes are often grown as hedges to protect garden plots. With proper care of the plant, you can form a crown or bushes, turning this quality to the benefit of the farm.

According to reviews from breeders, the sloe is perfect for the role of rootstock in the selection of new species of apricot, peach and other garden plants. The wood and bark are used for tanning leather. By boiling the fruits in alkali, a red dye is obtained. Popular in furniture production, because its red-brown wood lends itself well to polishing.

The healing properties of thorns have been known for a long time. Thanks to modern research, they are not refuted by modern official medicine. In ancient times, the plant was endowed with magical properties, and the places where the thorn seeds sprouted were considered sacred.

Sloe fruits are used mainly for the production of wines (table, dessert, strong), low-acid ones - for the preparation of jam, tea substitutes and other products.

It has been established that sloe for winemaking can be used not only in a mixture with other fruits, but also in its pure form. The process of alcoholic fermentation is active and during natural fermentation wines with an alcohol content of 14.75-15% are obtained. Sloe wine is distinguished by its high taste and subtle pleasant aroma. The only drawback inherent in wine made from sloe is that the clarification processes occur slowly in it, despite the significant content of tannins. It is known that fully ripe thorn fruits, after they have been “captured” by frost, become less tart; the juice from them is used in some countries to mask the defects of wines.

The fruits of wild thorns are also used for the production of alcoholic beverages (vodka). To do this, they are first subjected to alcoholic fermentation, followed by distillation of the alcoholic liquid.

It is also possible to obtain juices, extracts, syrups from sloe fruits and use them for the production of liqueurs, tinctures, liqueurs and vinegar. It is noted that alcoholic drinks made from sloe have a positive effect on digestion.

Sloe fruits contain a significant amount of pectin substances, so they can be used in the confectionery industry in the production of not only preserves, but also jams, marshmallows, marmalade, candied fruits, caramel fillings and many other products.

Preserves and jams made from sloe have a characteristic aroma and piquant taste.

Sloes can also be successfully used for the production of marinades - canning with acetic acid, as well as for canning in hermetically sealed containers in the production of compotes.

In some areas, thorn fruits are dried naturally in the sun or under canopies, as well as with the help of warm air in fruit and vegetable dryers and in Russian ovens.

Sloe seed kernels are very rich in fat and contain amygdalin, so they can be used to produce fatty and essential bitter almond oils.

Sloe kernel shells can be used in the chemical industry to produce activated carbon.

The fruits, flowers, bark and roots of thorns are used in folk medicine as a blood purifier and for gastrointestinal diseases. A decoction of the roots is used for dental disease as a rinse.

Sloe flowers are of great medicinal value as a gentle laxative and emollient.

Dried sloe leaves are used as a tea substitute in some areas.

It should be noted that the peoples of the Caucasus find use for all parts of the thorn plant. In addition to its nutritional and taste value, juice from thorn fruits, boiled in lye, is used to dye linen red.

Sloes can be used to create hedges.

It can be introduced into shelterbelts, used to strengthen ravines and as a rootstock for plum plantations (dwarf) and peach.

Sloes produce brownish-reddish, very hard wood (specific gravity 0.71 to 0.94).

Sloe wood, although it has significant hardness and is polished quite well, does not have a beautiful color, warps and cracks; used for the production of tool handles and other purposes. Bark and wood contain a significant amount of tannins, so they can be used in tanning leather. The bark contains dyes, and by adding vitriol to it, black paint and good quality ink can be obtained; an alkaline decoction of the bark gives a yellow color.

Thorn is a honey plant.

If you find an error, please highlight a piece of text and click Ctrl+Enter.