A tart, astringent wild plum high in anthocyanins and tannins, used in folk medicine and famously to flavor sloe gin.
Too sharp to eat raw — steep in gin or spirits, or cook down into jelly and syrup after the first frost
Traditional/Folk
Educational information only — not medical advice, and not evaluated by the FDA. These statements are not intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified healthcare provider before using any ingredient therapeutically, especially if pregnant, nursing, or taking medication.
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