The Anthroposophical doctors prescribe Blackthorn as a post viral anti-fatigue tonic, but I could never understand how they work, because there is no evidence that they are anti-viral.
Viral infections like Covid and the influenza virus can, by several mechanisms, cause oxidative stress, leading to inflammation and increased blood clotting. The virus can damage the clotting factors in our blood (fibrinogen and platelets) leading to increased stickiness, which in turn reduces oxygen delivery and contributes to viral fatigue and ongoing post viral fatigue.
Sloes are rich in anthocyanins and polyphenols, which are powerfully anti-oxidant and help to protect the fibrinogen, as well as the endothelial lining of the blood vessels. These berries are also rich in the important vitamin C which of course, is a great immune tonic.
Now, they are abundant, but please do not wait to pick them, as they are already falling off the trees. Just pick and pop into your freezer. The freezing bursts the cells, releasing the beneficial constituents from the berry.
There are many wonderful ways to use these berries – make a Sloe gin, sloe and apple jam, blend with banana and freeze in cubes to add to your smoothies. You can even make a wild chutney with windfall apples, onions, and spices, but I like to make a tincture for my patients.
The simplest way is to add to gin and whizz lightly, leave to steep for 3 weeks, and then strain out and add a bit of sugar to sweeten your Sloe gin. If you don’t drink alcohol, then you might like to make a cordial of sloes, for when you (inevitably) catch a virus.
Sloe Berry Cordial
300g ripe sloes – freeze for at least 3 days.
600 ml water
300g demerara sugar
1 dessert spoon of fresh ginger sliced
1 Star Anise
The peel of an orange
1 tsp Cinnamon bark
Method
Defrost your sloe berries and drop into a saucepan of water, bring gently up to the simmer, and simmer for no more than 3 minutes.
Add the spices, then cover with a lid and allow to cool somewhat.
Now blitz very lightly in a blender. You don’t want to crack the pip, just create a pulp, which will be easy after the freezing and mild simmer.
Then strain through a sieve, and briefly bring to the boil. Add your sugar, stirring until dissolved and quickly pour the hot cordial into sterilised bottles, seal, and let cool. Store in the fridge.
It will keep about 3–4 weeks once opened; unopened sterilised bottles can last about 3 months in the fridge, or freeze for longer storage.
If you have caught a virus, take a small sherry glass of the cordial in water, neat or with fresh orange juice, twice a day.