Sloe (lat. Prunus spinosa), blackthorn or wild plum is mostly known as a medicinal plant which few people know that is another kind of wild edible and medicinal fruits .
This wild plant, which can be found throughout the winter, the relative tranquility of plums. It is rich in vitamin C, organic acids and especially tannin, which gives it a tart taste.
Sloe grow as densely branched shrub with branches of thorns, high from one to five meters. The leaves are relatively small (2 to 4 inches), and numerous tiny white flowers are solitary or 2-3 together and cover the whole branch – before sloe flipped. The fruit is blue with a tinge of black sloes, greyish blurred, round stone fruit 1-1.5 cm in diameter, fleshy inside and green. When reading sloe rule is “better late than too early” meaning should wait salt. Best is to be used immediately, or they can be dried as well as other fruits and tightly closed jars and after use. Dried use in addition to compotes and fruit teas.
The curative part sloes
Used fruits and young leaves, and most flowers. Contains thanins, fruit acids, flavonoids. Fruits of sloes starting ripening in av-dense, but remain on the tree in winter because cling to the branches. The most commonly harvested ripening – in December, because then the most delicious. Ripe fruit sloes contain less acid and more sugar. Ages sloes tree is about 40 years.
Medicinal properties sloes
Similarly Jostaberry this fruit is also very healthy. It helps with problems with the stomach, increased appetite, mild diuretic. Excellent blood cleanser, bowel movements and excretion of sweat and urine. Sloe berry helps with gout. It has been proved that the fruits of sloes have slightly laxative, and preparations flowers mild diuretic effect.
Flowers and fruits sloes can be found in the composition of a variety of teas for weight loss and cleansing the blood and teas that are recommended for diseases of the kidneys and bladder. Based on the findings of some seeds sloes from the Neolithic period concluded that the use of the fruits of this wild fruits for food ancient. Located historical research showed that sloes -like fruit – ate the ancient Romans. For example, in Romania sloes are harvested in the winter – after despise – and then by drought. During the Second World War in the coastal regions of dried sloes were used to obtain flour. From dried blackthorn Get a very tasty tea. Compote of apples, pears or plums improve if we add a tablespoon of dried fruits sloes. Such fruit compotes are not only delicious food, but also healing. In Russia of the fruits of sloes products known and appreciated alcoholic drink – brandy Ternovka. In France sloes pickled in vinegar used instead of olives. In particular, the famous French liqueur made from blackthorn seeds (prunelle) The French and German textbooks has countless instructions for processing fruits sloes in fruit juices, wine, brandy, vinegar and liquor and compotes, jelly, marmalade and preserving mixed ripe fruit drying. Sheets of sloes in some regions used as a substitute for tobacco and for Russian tea. Sloe berry are healing because in them has about 200 milligrams of vitamin C (per 100 grams of fruit). And of flowers, which have a bad smell of bitter almonds, cook the tea. The fruit, bark and roots of sloe used in folk medicine since ancient times.
Sloes in cooking
Consumption of sloes has a long tradition – there are evidence that was used back in the early Stone Age, and as the fruit is known in ancient Rome. The fact is that its pungent taste fresh market is not for everyone’s palate, but after a few frosts becoming more acceptable, and there are numerous possibilities of processing this healthy fruit. For consumption in the fresh state are suitable in November and December. From overripe fruit, after the frost, can make syrups, jams, marmalade, or mixed fruit pies. Adds a compote of plums, apples and pears, improves their taste and adds a healing component. Although the fruit is best read in November and December, a similar effect can be achieved if the earlier harvested fruit storage for several weeks in the freezer. It is added as a seasoning in dishes, especially stews, which emphasizes the taste and gives a dark color. Pickled sloes are especially prized delicacy in France, where he often served as a substitute for olive trees. From the dried berries are a real tasty and medicinal tea. It is also used as a raw material for the production of alcoholic beverages – in the UK than it is to say a kind of gin, and in Italy, France and Spain herbal liqueurs. In Russia of sloe brandy products delicacy “Ternovka”. Of fermented fruit products and wine – similarly jostaberry wine.
Fruit cheese, apple and sloe
We need a more immature 1.25 kilograms of apples, 1 kilogram of sloe, 3 dl of water and sugar.
Apples clean, add water sloes and cook until soft. The mass crushes and grind them. Add her the same amount of sugar and cook over high heat until it thickens – about an hour. It is constantly mixing necessary because it will chatty mass “beautify” the stove and the environment.
Fruit cheese is hot filled into clean jars and close. (We can pour in a baking sheet and leave a few days to harden, then cut it out, wrap in cellophane and leave it in a dry place).
This fruit is an excellent cheese with cold meat.