What Is Sea Buckthorn And What Can I Do With It?
by Robin Triskele
Gorgeous seabuckthorn, with its glorious thin silvery green leaves and plump, juicy bright orange berries… it definitely stands out amongst the rest. The seabuckthorn is hailed as natures most balanced fruit and is well known for being an omega powerhouse, containing omega 3,6,7 and 9. It is used extensively in beauty products and medicinally.
Today I have a recipe for vinegar to integrate into my kitchen as well as my medicine cabinet. Infused vinegar is a fantastic way to preserve the medicinal properties, vitamins and minerals of herbs and berries. Apple cider vinegar is a prime example.Not only can you use it in salads but you can also have it in a cup of water daily as a general tonic….
Sea Buckthorn and Rosemary Vinegar
Ingredients:
- 2 cups Sea Buckthorn berries
- Organic Apple Cider Vinegar
- Few sprigs Rosemary
- Quart Jar
Directions:
Remove berries from the branch carefully, and remember….this plant is called the seabuckTHORN for a reason, the thorns are very thick and will cause a serious ouch! Rinse the berries well and allow to dry overnight to remove the risk of water in your vinegar which can sometimes cloud or cause bacteria. Place the berries into a sterilized jar with the sprigs of Rosemary ( hint: bruising the herb will speed the time for the vinegar to mature).
I usually use a quart jar… and sometimes double or triple the recipe depending on my harvest, as I often make many smaller bottles of the finished vinegar for gifts, they are a gorgeous colour and look fantastic once bottled. Gently heat the vinegar , remove just before boiling and let cool slightly. Pour the warm vinegar into the jar to the top and place the lid on. Be sure to use a plastic lid or seal as opposed to a metal one, vinegar will corrode the lid and cause rust and possible contamination. Place in a dark cupboard for 3-4 weeks to let the flavor mature. Remove the jar from the cupboard and strain your vinegar, then place into bottles for future use.
I use these quite often for pressies and gift baskets! Just add a few berries (I always forage extra for winter tea! ), add a long sprig of Rosemary, and VOILA, a gourmet gift for any occasion that never fails to impress.
This vinegar is healthy and delicious, so use freely on salads or as a tonic to benefit from the medicinal properties.
Health Benefits of Sea Buckthorn
Prized and by the Tibetans for over 13 centuries , it is called the ‘Holy Fruit of the Himalayas’.
Seabuckthorn is rich in both macronutrients and micronutrients as it contains vitamins B1, B2, folic acid, C, E, beta-carotene (provitamin A), and K. The berry also has a huge amount of naturally occurring antioxidants including polyphenols, carotenoids, flavonoids, phytosterols and tocopherols
Seabuckthorn hosts a plethora of health benefits to include cardiovascular health, anticancer, pain relief, tissue regeneration, and skin health. It is a very powerful anti-inflammatory as it is well known to help rheumatism, and has proven very beneficial in cancer prevention and treatment.
The seabuckthorn has a very high vitamin C content – and averages 10-15 times more than oranges, making the fruit one of the most enriched plant sources of vitamin C.
Sea buckthorn leaves are also used to make a mild tasting tea similar to green tea and contain high amounts of beta carotene and antioxidants. The oil and leaves are added to skin care products for hydration, soothing inflammation and overall nourishment.
As if you weren’t convinced yet, Sea buckthorn is actually good for the environment too! It’s a sustainable plant that helps fight soil erosion and is being used in parts of the world to provide good oxygen to the environment, keep the land intact and it plays an integral role in balancing the ecosystem.
Have you ever used, or do you use, seabuckthorn? We’d love to know how you use it – leave us a comment!
Robin Triskele has her degree in Biology and is now further studying to be an Herbalist. Her studies included nutritional counselling, plant biology and psychology. Whilst spending 15 years in the medical field as a Dental Hygienist, she participated in community projects and taught school children nutrition and the positive benefits of a healthy diet. Not just locally but on her many travels she has been gathering practical knowledge and is embarking on a new path, which has led her to the desire to teach and share her knowledge and passion for nutrition through plants.
Robin is a steadfast forager, a self trained chef and is devoted to good food, good life, and living simply.
She now lives on a farm in rural Buckinghamshire and has a deep, sacred relationship to the Goddess and Mother Earth. Robin has started her online presence as ‘The Culinary Sage’. It is a collection of musings about her green thumb geekery, foraging, herbs and homemade medicine. Here she shares some of her recipes, herbal advices and exchanges knowledge with friends globally.
You can find Robin using these links!
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Triskele Management
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