LATIN NAME: Hippophae rhamnoides
COMMON NAME: sea buckthorn
DISTRIBUTION AREA: Europe, the Caucasus, Western and Central Asia, Mongolia, China, partly in the tropical areas of Pakistan and India
BOTANICAL DESCRIPTION: Multiple deciduous shrub, rarely a tree, whose height usually reaches 1-3 m, and sometimes 3-6 m, up to 15 m. Young shoots are silvery, pubescent; perennial - covered with dark brown, almost black bark. Short shoots are with numerous long spines. Shoots of different ages create a rounded, pyramidal or spreading crown. The sea buckthorn root system develops close to the surface, not deeper than 40 cm, spreading over a wide area. Leaves are alternate, simple, linear or linear-lanceolate, above grayish-green, brownish below or yellowish-silver-white. Fruit is an oval or round smooth drupe of yellowish-golden, red or orange color, with one pit, shiny, juicy, with a peculiar taste and smell, reminiscent of the smell of pineapple. Pit is oblong-ovate, sometimes almost black, shiny.
CHEMICAL COMPOSITION: The fruits of sea buckthorn are classified as multivitamin. They contain provitamins A (up to 10.9 mg%) and vitamins (B1, B2, B3, B6, C, E, K, etc.). Fruits contain 3-6% sugars (glucose and fructose), organic acids (up to 2.5%) - malic, tartaric, etc., tannins, yellow coloring pigment quercetin, fatty oil (9% in pulp, 12% in pits). Serotonin (up to 0.4%), ascorbic acid and up to 10 different tannins were found in the leaves and bark.
RECIPES WITH SEA BUCKTHORN:
Tea: pour 1 glass of boiling water over 5 g of dried leaves. Brew for 10 minutes. Strain and enjoy.
Decoction: add 3 tbsp of berries to 500 ml of boiling water. Steam for 10 minutes. Then strain. Take 2-3 glasses per day.
“To keep the body in good health is a duty… otherwise we shall not be able to keep our mind clear and strong!”
*This article is for informational purposes only. We suggest consulting with a physician before using these or any other herbal supplements.