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This is the description page for Sea-buckthorn (Hippophae rhamnoides) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Sea-buckthorn.  The Common Sea-buckthorn, Hippophae rhamnoides, (also known as sea buckthorn, seabuckthorn, sandthorn and seaberry) is a deciduous shrub in the Elaeagnaceae (oleaster) family of flowring plants. There are 6 species and 12 subspecies native over a wide area of Europe and Asia, including China, Mongolia, India, Nepal, Pakistan, Russia, Great Britain, France, Denmark, Netherlands, Germany, Poland, Finland, Sweden and Norway. Typically the shrubs grow betweed 50cm and 6m tall and common sea-buckthorn is by far the most widespread species. Common sea-buckthorn has branches that are dense and stiff, and very thorny. The leaves are a distinct pale silvery-green, lanceolate, 3–8 cm long and less than 7 mm broad. The plant is is dioecious, with separate male and female plants and the male produces brownish flowers which produce wind-distributed pollen. To bear fruit, therefore, both male and female plants have to be panted together. The shrubs flower in May and the emale plants produce orange berries 6–9 mm in diameter, soft, juicy and rich in oils which ripen in September and October. The fruit is ripe from late September and usually hangs on the plants all winter if not eaten by the birds. It is best used before any frosts since the taste and quality of frosted berries quickly deteriorates. They are tolerant of salt in the air and soil, but demand full sunlight for good growth and do not tolerate shady conditions near larger trees. As a result, sea-buckthorn is most commonly found on coastal verges. Although usually found near the coast in the wild, they thrive when grown inland and the trorny branches makes them an ideal hedging plant. Though the fruit of sea-buckthorn is too tart for most tastes when eaten raw they become sweeter when frozen and are a very good source of vitamins C and A. They can be made into pies, jams, jellies, sauces and a range of desserts and are commonly used for this purpose in Sweden, Finland, Estonia and Russia. The high concentrations of antioxidants and vitamins in sea-buckthorn fruit has led to increasing interest in this wild food as a potential 'superfood'. During the Cold War, Russian and East German horticulturists developed new varieties with greater nutritional value, larger berries, different ripening months and a branch that is easier to harvest. There is now renewd interest in these cultivars and the most notable of these cultivars include:
If it's a mild autumn then sea-buckthorn fruit is one of those fruit that can be harvested after all the other fruit have dropped or been eaten by birds. It's a late autumn treat and the pupl or fruit can be frozen for later use. One traditional storage method is also to dry the fruit and to powder them for use as a condiment or flavouring. It should be noted that it can be difficult to harvest sea-buckthorn berries and whilst it is possible to harvest by hand the traditional method is to cut the fruit-bearing branches, freeze them then srip the fruit off with a blade (this, however, harms the plants and is not recommended). Recipes Utilizing Sea-buckthorn Sea-buckthorn Jam |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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