The picture above shows a field of Sea Buckthorn shrubs (Hippophae L.) growing near the west coast of Denmark. If you look closely you’ll be able to see patches of yellow berries. Sea buckthorn is special because it tolerates the salty and dry climate around here. The shrubs need full sun and can be up to 6 m (20 feet) high. Most of the sea buckthorn in the world grows in China (90%) but it has also spread across Europe.
The berries are interesting because you can make sea buckthorn juice from them. What you get then is juice that is full of antioxidants, caroteniods, vitamin E, amino acids and most importantly, vitamin C. In fact the vitamin C content is 12 times higher than in oranges! All of this puts sea buckthorn in the category of superfoods.
Here’s a tool specially made for making sea buckthorn juice while you walk around in the field and collect the berries. It was used by one of my relatives during a trip to the coast:
Sea buckthorn juice is collected in the small container while working in the field and later poured into glass pitchers in the kitchen back home:
But you need to stir the pitcher now and then or the juice will seperate into three layers, which look really gross; orange cream on top, saturated and polyunsaturated fats in the middle and sediment and juice in the bottom.
Mix the raw sea buckthorn juice with water, 1 part raw juice and 6 parts water.
Here’s a recipe including sea buckthorn made by Pille from Estonia: Sea-Buckthorn Jelly with Kama & Mascarpone Mousse