Sea buckthorn
Scientific Name: Hippophae rhamnoides
Flavour: Sea buckthorn berries have a tart and tangy flavour with a subtle sweetness. The taste is often described as a combination of citrus, pineapple, and passionfruit, with a hint of tartness.
Growing Season: Sea buckthorn has a growing season that typically spans from late summer to early autumn, usually between August and September.
Native Region: Sea buckthorn is native to the coastal regions of Europe and Asia, including parts of the British Isles, as well as areas in Russia, China, and Mongolia.
Traditional Recipe: Sea Buckthorn Juice. To make it, the berries are blended or juiced, and then strained to remove any seeds or pulp. Sea buckthorn juice can be enjoyed as a refreshing beverage, added to smoothies, or used as a base for cocktails. It can also be used in sauces, dressings, and desserts for a unique tangy flavour.
Health Properties: Sea buckthorn berries are highly nutritious and packed with vitamins, minerals, antioxidants, and fatty acids. They are particularly rich in vitamin C, vitamin E, and omega-7 fatty acids. Consuming sea buckthorn berries or their juice is associated with potential health benefits, such as supporting immune function, promoting healthy skin, and providing anti-inflammatory properties.
Growing Technique: Sea buckthorn is a hardy shrub that can tolerate a wide range of soil conditions, including poor and sandy soil. It prefers full sun exposure but can also grow in partial shade. The shrub is usually propagated through seeds or cuttings. Adequate watering, especially during dry periods, is important for establishing young plants. Pruning can help shape the shrub and promote better airflow. Sea buckthorn is dioecious, meaning it has separate male and female plants, so having both sexes is necessary for berry production. The shrub is tolerant of salt spray and is commonly used for coastal erosion control.