Blackthorn

Blackthorn is a well-known and widely used plant in naturopathy and folk medicine. It is chiefly the flowers and fruits of the blackthorn that are used, although the leaves and bark are also employed. Reverend Künzle wrote on this subject: ‘Tea made from blackthorn blossoms, or from the bark or leaves, is highly effective for children suffering from diarrhoea’ (Künzle, 1947, p. 464).

The fruits contain numerous health-promoting compounds such as vitamin C, antioxidants, minerals and tannins. The tannins have an astringent effect, which can, for example, help to stop bleeding and provide relief from diarrhoea and inflammatory conditions in the mouth and throat. Furthermore, the fruits have a mild diuretic effect, which means they are used to treat bladder and urinary tract ailments.

The fragrant flowers also have a wide range of uses. In folk medicine, they are used in the form of teas as a preventative measure against kidney and bladder stones, as well as for bladder spasms. The tea can also be drunk to strengthen the stomach, purify the blood and provide relief from skin blemishes and colds.

The fruits of the blackthorn are also known as sloes and can be eaten raw. Sloes begin to ripen around September, but because of their high tannin content, they are still relatively sour and have an astringent taste. After the first frosts, they are fully ripe and only then suitable for eating. The frosts break down some of the tannins, making the fruits milder and sweeter.

If you don’t want to wait for the first frost, you can store the fruits in the freezer overnight. Afterwards, they are excellent for eating fresh or for making jams, chutneys, liqueurs, juices, smoothies or dried fruit.

Unripe sloes can be used to make ‘olives of the north’. To do this, bring a brine with spices such as thyme, rosemary and bay leaves to the boil, allow the liquid to cool slightly, and then pour it into a jar together with the sloes. The container is then covered with a plate, the mixture is left to infuse for about four weeks, and the delicious sloe olives are ready. The stones contain hydrocyanic acid and should therefore only be eaten with caution.

The flowers appear from March to April and, with their bitter almond aroma and attractive appearance, are another valuable resource to gather. They can be used to make syrups, vinegars and liqueurs, or used to enhance all sorts of desserts and salads.

The blackthorn belongs to the same genus as the plum and damson and is known as ‘Schwarzdorn’ (blackthorn) because of its black bark and thorny branches. Its natural range extends from North Africa through Europe to Western Asia, and it is often found along sunny paths and at the edges of woods.

In Central Europe, the blackthorn is one of the first fruiting shrubs to flower.

As early as March, the delicate blossoms can be gathered, signalling the arrival of spring.

In addition to its numerous uses for humans, the blackthorn also plays an important role in the ecosystem as it is one of the most important wild shrubs for animals. Among other things, it provides a habitat and food source for a wide variety of bees, bumblebees, beetles, butterflies, birds and mice.

Its dense, thorny growth makes it a good protective barrier for homes and farmyards. From its dense root system, it produces vast numbers of root suckers, which can form impenetrable little copses. Whilst this may be desirable in a hedge, it is not recommended in the garden, as it can spread uncontrollably.

Its growth is heavily branched and gnarled. The shoots are covered with long, pointed thorns. The leaves are small, short-stalked and ovate, with a serrated margin. The white flowers consist of five petals, are also short-stalked and bear yellow or reddish anthers. The round fruit is blue-black, covered in a powdery coating and contains a large stone core.