- Edibility – 4/5 – I would give them a 5, but some are likely to find their acidity too much, and some people find there is something in the smell that reminds them of baby sick! Its mostly about the juice, but the leaves also make a decent, healthy tea.
- Identification – 4/5 – A large shrub or occasionally more like a small tree. The bright orange berries are very distinctive, as are the shimmering silvery leaves, which are elongated oval in shape.
- Distribution – 4/5– Abundant (occasionally considered invasive) where established. I only know of a few scattered locations around Dumfries and Galloway, but there is tons of the stuff in other coastal areas.
- Season – Fruits mature around September, often persisting on the tree well into the next year.
- Habitat – Mostly coastal, or inland on sandy soils, dune edges etc. Now being planted on embankments, in gardens etc.
This is the most striking and delicious of all our UK berries in my opinion – once you get over their nose-scrunching acidity! They are exceptionally good for you, being rammed with antioxidants and vitamin C. They are mostly found coastally, but are starting to be introduced – or introducing themselves – to more inland locations. As you recalibrate your senses to the sharpness, you should be able to enjoy the wonderful vibrancy of the flavour – which gets the whole mouth dancing…especially if you chew a hogweed seed at the same time!
The berries look like the easiest harvest you could imagine, but are essentially fragile balloons, desperate to squirt their acidic innards in your eye at the merest touch.
Sea buckthorn aficionados fall into 2 camps: milkers and freezers. Milkers don souwesters, goggles and very thick gloves and “milk” the berried twigs into buckets. Freezers (like me) selectively prune the best twigs, take them home, freeze them, then collect the berries cleanly and easily. If done mindfully, spreading your pruning around, this has negligible effect on the plant or ecosystem – in fact it often improves growth. Some people and organisations at some locations, consider sea buckthorn to be a problem invasive, so you may well be thanked for vigorously pruning it.
Its always entertaining to look back over old blogs. I wrote this in a very early instalment of my wild food journey. I haven’t found much more in Galloway since then, but have become quite adapt at incorporating visits to sea buckthorn-heavy bits of coast when i’m scooting about the country.
Chefs often pair sea buckthorn with white chocolate in desserts. The berries make an excellent jelly with crab apples and a judicious amount of sugar.
I like to juice and drink them best of all – 50/50 with carrot juice if i’m feeling healthy, or in a wild whisky sour more likely…
- Recipe: Wild Whisky Sour, with sea buckthorn juice and birch sap syrup
- Edible wild fungi guide
- Edible wild plant guide
- wild foods in season now