Sea buckthorn fruits do not contain ascorbicase, so they can be processed thermally without fear of destroying the vitamin C found in them. Due to the high vitamin C content, the juice is perfect for seasoning meals as a replacement for lemon. The fruit loses very little ascorbic acid during processing and storage due to the lack of an enzyme decomposing vitamin C (ascorbinase) in sea buckthorn. 1)
Common buckthorn stems are covered with sharp spines, and their leaves resemble willow leaves: they are silvery green and narrow. 2)
Sea buckthorn grows wild in Europe and Asia. It is also grown in gardens as an ornamental plant, because the fruit clusters are very decorative and remain over winter, creating a colorful accent in the winter garden. It is also used to cover embankments (that's why it can be seen along roadsides) and is perfect as a hedge plant. 3)
We should at least eat fruit by the handful, but the taste is a bit discouraging. Here the old truth is repeated, that what is healthy, does not taste the best (and what is unhealthy, like sweets, tastes delicious). However, it is worth making preserves from sea buckthorn with the addition of other fruits, such as rosehips or apples. 4)