Having been high on the list of healthy remedies of many a mother and grandmother in the past, Sea buckthorn is increasingly attracting the attention of the health industry and is climbing high on the list of upcoming superfoods.
From an unimpressive shrub, the plump yellow fruits contain a huge variety of over 200 bioactive components that have been found to have an expansive range of benefits to human health. Vitamins, fatty acids, amino acids, and minerals make Sea Buckthorn a most valuable ‘best kept secret’.
It’s health benefiting properties include anti-inflammatory, anti-viral, anti-microbial, anti-oxidant, anti-carcinogenic, anti-hyperlipidemic, neuro-protective, and hepato-protective effects.
Sea Buckthorn has been found to contain more Vitamin C than citric fruit and that property alone makes it a most valuable ally during the Winter Season.
A cup of tea with Sea Buckthorn, is not only a very tasty treat, but one that may promote immune resilience during the colder months.
Sea Buckthorn tea:
500ml water
100gr. Sea Buckthorn
2cm of peeled and grated ginger
½ Stick of Cinnamon
Honey to taste
Put all the ingredients, but not the honey, into a pot and bring to a boil. Simmer for approximately 10 minutes. Remove the cinnamon stick. Then strain the tea making sure to crush the Sea Buckthorn to release the fruit pulp into the tea. Stir. Add the honey once the tea has cooled to a comfortably drinkable temperature.
I agree and it tastes very pleasant. I’m fortunate to live by sea and can gather some in summer, but of course it’s not growing at this time of the year, January.
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I have used frozen sea buckthorn. It’s just not the same as picked in nature, but as you well say, it’s not available to harvest everywhere. Frozen works ok though. Thanks for sharing 🙂
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Thank you, it’s helpful to lean that it’s possible to buy in a frozen state.
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I did make an immune-boosting syrup with foraged sea buckthorn, rosehips, blackberries, homegrown blackcurrants, and ginger at the end of summer.
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That sounds very healthy and tasty. Would you like to share the recipe?
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Sorry, this won’t be very helpful, but there were no definite quantities; it was only the amounts that I had been able to forage in addition to some produce I had frozen from my garden. I think that as long as it’s made with care and mindful intention, it will taste good and be of benefit
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Well, that too is good info to have. Thanks for sharing Michelle.
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