Blackthorn

Description

Blackthorn (Prunus spinosa) belongs to the Rosaceae family and is native to Europe. It thrives in Hedgerows, Forest edges, Dry fields, Hills environments across regions including Italy, France, Germany, UK, Spain.

Botanically, Blackthorn is fruits sloe gin jams. Flowers salad. Leaves tea. Best after frost.. It is also known locally as Pronz/Pirun.

The edible parts include Fruits, Flowers, Leaves. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during March, November, October and September.

Nutritionally, Blackthorn stands out for its Vitamin C (15.0mg, 17% DV), Vitamin A (35.0mg, 4% DV) and Potassium (157.0mg, 3% DV). It also provides 4.6g protein and 2.6g dietary fiber per 100g serving.

In the kitchen, Blackthorn offers a Astringent tangy flavor profile. Fruits jam gin flowers salad. Common culinary applications include sloe gin, jam, flowers salad. Popular preparations include Sloe gin, Sloe jam, Sauteed greens with garlic, Wild green pesto.

For storage, jam 12mo.

Safety note: Seed pits amygdalin cyanogenic do not crush. Antinutrient content is amygdalin pits. Tannins unripe fruit. Safe lookalike species include Bilberry Raspberry. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect blackthorn during Mar, Sep, Oct and Nov. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically hedgerows, forest edges, dry fields, hills. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued blackthorn as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, blackthorn pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

sloe gin, jam, flowers salad

Storage

Jam 12mo

Recipes

• Sloe gin
• Sloe jam
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Blackthorn
• Traditional Blackthorn soup
• Blackthorn and potato frittata

Where It Grows