Tayview 6th February 2011, a dreich misty day.
This part of a huge stand of Sea Buckthorn (Hippophae Rhamnoides)near the roadside between Aberargie and Bridge of Earn. Weather bleached and reduced in quantity by birds. Surprisingly nobody seems to harvest them given the health benefits.Sea-buckthorn berries are edible and nutritious, though very acidic (astringent) and oily, unpleasant to eat raw, unless 'bletted' (frosted to reduce the astringency) and/or mixed as a juice with sweeter substances such as apple or grape juice.
When the berries are pressed, the resulting sea-buckthorn juice separates into three layers: on top is a thick, orange cream; in the middle, a layer containing sea-buckthorn's characteristic high content of saturated and polyunsaturated fats; and the bottom layer is sediment and juice containing fat sources applicable for cosmetic purposes, the upper two layers can be processed for skin creams and liniments, whereas the bottom layer can be used for edible products like syrup.
Nutrient and phytochemical constituents of sea-buckthorn berries have potential value to affect inflammatory disorders, cancer or other diseases, although no specific health benefits have yet been proven by clinical research in humans.
The fruit of the plant has a high vitamin C content—in a range of 114 to 1550 mg per 100 grams with an average content (695 mg per 100 grams) about 15 times greater than oranges (45 mg per 100 grams)— placing sea-buckthorn fruit among the most enriched plant sources of vitamin C. The fruit also contains dense contents of carotenoids, vitamin E, amino acids, dietary minerals, β-sitosterol and polyphenols. Flavonols were found to be the predominating polyphenols while phenolic acids and catechins represent minor components. Of the seven flavonols identified, isorhamnetin 3-O-glycosides were the most important representatives quantitatively.
Well frozen this winter. Easier to pick though it's never comfortable given the thorns.
Sea Buckthorn at the same site in September.
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