Highlight • Natural
Wild sloes
Cycling
4.0
(16)
This Highlight is in a protected area
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Tips
December 26, 2020
Cycling
Very astringent (due to the tannins) and acid, the sloe becomes sweeter at full maturity. It is generally harvested after the first frost, chard, and can then be eaten raw but it is best cooked and sweetened, in pie, compote or marmalade.
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Details
Informations
Elevation 250 m
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Tuesday 7 July
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