Blackthorn,
Prunus
spinosa. Mature
tree in flower
(left) and a cluster
of blackthorn
flowers (right)..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Blackthorn along with all the Blackthorn containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Blackthorn as a major edible flower.
The Blackthorn Prunus spinosa (also known as Sloe) is a large shrub belongin to the Rosaceae (rose) family and is a close relative of the damson and plum. It is a native of Europe, western Asia and north Africa whose common name is derived from its dark bark and skin, and from the thorns or spines that it bears. It is very noticeable in Spring, as from March to April the tree is covered in pure-white flowers that appear before the leaves. Indeed, it is often one of the countryside's first flowering trees. In Britain it is a common hedgerow plant as this spiny shrub is impassable to domestic animals.
The leaves are alternate and oval and can vary in colour from lime to dark green. The mature tare dark purple and resemble tiny plums and these are called sloes. they are very tart, too tart to be eaten raw. However, they are very useful fruit that make wonderful preserves and can be made into a clear jelly that goes well with game meats. However, if sloes are deeply frozen much of the tartness disappears and the resultant thawed sloes can be used for making tarts and desserts (a sloe and blackberry tart is an excellent winter treat). Sloes can also be preserved in vinegar, which results in a preserved fruit that's similar to Japanese umeboshi (pickled ume fruit) traditionally used in the nori-wrapped rice balls, onigiri.
It's often that, like most of the rosacea family the flowers of blackthorns are also edible and make excellent additions to springtime salads as well as being good for garnishing cakes, desserts and drinks.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Blackthorn as a major edible flower.
The Blackthorn Prunus spinosa (also known as Sloe) is a large shrub belongin to the Rosaceae (rose) family and is a close relative of the damson and plum. It is a native of Europe, western Asia and north Africa whose common name is derived from its dark bark and skin, and from the thorns or spines that it bears. It is very noticeable in Spring, as from March to April the tree is covered in pure-white flowers that appear before the leaves. Indeed, it is often one of the countryside's first flowering trees. In Britain it is a common hedgerow plant as this spiny shrub is impassable to domestic animals.
The leaves are alternate and oval and can vary in colour from lime to dark green. The mature tare dark purple and resemble tiny plums and these are called sloes. they are very tart, too tart to be eaten raw. However, they are very useful fruit that make wonderful preserves and can be made into a clear jelly that goes well with game meats. However, if sloes are deeply frozen much of the tartness disappears and the resultant thawed sloes can be used for making tarts and desserts (a sloe and blackberry tart is an excellent winter treat). Sloes can also be preserved in vinegar, which results in a preserved fruit that's similar to Japanese umeboshi (pickled ume fruit) traditionally used in the nori-wrapped rice balls, onigiri.
It's often that, like most of the rosacea family the flowers of blackthorns are also edible and make excellent additions to springtime salads as well as being good for garnishing cakes, desserts and drinks.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Crystallised Prune or Apple Flowers Origin: Britain |
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