Sea Buckthorn | King of Superfoods | Plus A Delicious Recipe

Sea Buckthorn
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Sea Buckthorn

Seabuckthorn

This wee orange wonder is a powerhouse of antioxidants and vitamins, putting all other berries to shame. Which is why it confidently grabs the superfood crown from all the other, equally delicious autumn berries. Before you read on, if you haven’t done so already, then don’t forget to subscribe.

Why a superfood you may well ask? Well, let me tell you. If a cranberry should find itself in the unfortunate position of sharing a dish with this succulent berry, it drops to its knees and doffs its hat in deference. If you want to know why, then look at what the scientists have to say about sea buckthorn…

Extract From: Nutraceutical and Medicinal Importance of Sea Buckthorn (Hippophae sp.) Prakash C. Sharma, Meenu Kalkal, Guru Gobind Singh Indraprastha University, New Delhi, India.

Both comprehensive contemporary research and ancient literature have documented the tremendous utility of the sea buckthorn plant for human health. As a result, recent demand for sea buckthorn products has grown phenomenally across the globe. The product market ranges over different categories, like food supplements, food products and nutraceuticals to cosmoceuticals.

Development of sea buckthorn products depends on the quality of raw material, post harvest processing conditions, and processing technology used. In china, sea buckthorn cultivation spreads over 300,000 ha of land, and 150 processing factories are currently engaged in the production of various products.

Products in the market range from food products to cosmetics, including tea, juice, juice powder, squash, oil soft-gels, wine, nutritional oil capsules, puree, jam, seed oil, fruit oil, pigments, sunscreens, skin care creams, beauty creams, body lotions, shampoos, cleansing bars, serum, soothing salves, body wash, and lip balm.

A variety of sea buckthorn based formulations have also been developed and are available in the form of liquid, powder, plaster, paste, pills, liniments, and aerosols. We use them for treating burns, gastric ulcers, chilblains, scales, oral mucositis, rectal mucositis, cervical erosion, radiation damage, and skin ulcers. Considering the present trend of growth and popularity, it is justifiable to expect sea buckthorn products may soon comprise many of the human health products on the market worldwide.

Foraging the Fruit

If you’d like to find out how to forage, store and prepare the fruit why don’t you read this post from the Irish Times – The Sea Buckthorn Berry. It’ll tell you everything you need to know. This link will share twelve benefits of consuming sea buckthorn oil, which is also worth a read.

Sea Buckthorn Recipe

With Halloween at the forefront of my mind, this is the perfect recipe to share with you. It makes use of all the pumpkin flesh normally thrown in the bin after preparing lanterns for Halloween. Come on, you know most of you throw it in the trash… So, instead of throwing it away this year, why don’t you give the recipe below a try. If you do, let me know how you get on.

Until the next time, take care, stay safe and happy foraging.

Sea Buckthorn

Sea Buckthorn & Pumpkin Chutney

A delicious chutney featuring the best of autumn ingredients. Serve with cheese or cold meats. Great addition to after dinner cheese platters or indian meals.
5 from 1 vote
Print Pin Rate
Course: condiment
Cuisine: Indian
Keyword: Chutney, Pumpkin, Sea Buckthorn
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 6 Jars (approx)
Author: Foragers Folly
Cost: £5

Equipment

  • 1 large pan
  • Large oven tray
  • Measuring spoons
  • Weighing scales
  • Wooden spoon
  • Sterilised jars

Ingredients

  • 500 g Pumpkin peel, chop into chunks
  • 500 Sea-buckthorn berries
  • 1 handful healthy handful of raisins
  • 1 large onion finely chopped
  • 3 garlic cloves – finely chopped
  • fresh ginger grated – 10cm piece
  • 1 red chilli finely chopped, remove seeds
  • 500 ml white wine vinegar
  • 400 g sugar – 400 g
  • 3 tsp orange zest
  • 3 tsp smoked paprika
  • 3 tsp nigella seeds
  • 2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 tsp ground cloves – 1 tsp
  • 2 tsp sea salt or to taste

Instructions

  • Peel and chop pumpkin into medium sized chunks, lightly coat with oil and roast in the oven for 15 mins at 190 C. (375 f or gas mark 5)
  • Add the vinegar and sugar to a large pan over a medium heat, stir until sugar dissolves. Bring to the boil, reduce by a couple of cms.
  • Add all the other ingredients to the pan and bring to the boil. Reduce heat and simmer for 1 – 2 hrs until it has a thick, syrupy consistency.
  • Divide amongst sterilised jars, seal.
  • Keeps for approx. 6 months.

About Post Author

Foragers Folly

I’m Susan, a Scotland based blogger, living in the heart of the East Lothian countryside. My blog posts focus on foraging, recipes, crafting and my travels with my cheeky four-legged sidekick, Caber.
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