The fruit of the common sea buckthorn is a wonderberry, prized for its rich medicinal properties. Read on to learn more about Scandinavian Sea Buckthorn.
The fruit is high in polyunsaturated oils and carotene and contains 1.2 times as much vitamin C as oranges; you can almost taste it in the juice, busting with antioxidants.
How it grows
Common sea buckthorn (Hippophae rhamnoides ) is found all over Europe and right across Asia as far as China. In Scandinavia it grows primarily on dry, windy ground in coasted areas and is tolerant of salt spray from the sea. It is called tindved in Norwegian and havtorn in Denmark and Sweden.
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Sea buckthorn bushes are huge, resembling olive trees, with silvery green leaves and masses of bright orange berries in autumn. The sprays of berry-laden branches are a flower-arranger’s dream. There are male and female plants (the latter bearing the berries) so if you grow sea buckthorn, you will need both to get the berries.
Sea buckthorn berries are the most time-consuming and difficult berry to pick: the berries do not drop off willingly and the ripe berries are very soft. The ‘thorn’ in the plant’s name is no joke. The easiest, but rather destructive way of harvesting the berries is to cut the berry-laden stems and put them in the freezer. Once frozen, the berries come tattling off.
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You may also like to read: Cloudberry from Scandinavia
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Appearance and taste
Health-giving though they are, the best thing about sea buckthorn berries is their astringent but interesting fruity taste. With their smooth, golden skin, they look great too.
Culinary uses
The berries make a lovely, rich, almost tropical tasting jam and cordial, and are even finding their way into baby food. You can make the jam just as you would raspberry jam. You can also use the berries to flavor schnapps by steeping them in the unflavored spirit for a couple of months, then diluting to taste when serving. The berries are very good in cream, and in sauces for fish and venison.
Scandinavian Sea Buckthorn, written by Tor Kjolberg