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Netherlands · Overijssel · Rijssen
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Hippophae rhamnoides ?Alternative name:
Sea buckthorn
Common sea buckthorn
http://en.wikipedia.org/wiki/Hippophae_rhamnoides

July: The Sea buckthorn finishes blooming, fruits begin to form.

May cause irritation in excess. Used in traditional medicine for treating colds and aiding digestion. Berries harvested and stored by indigenous peoples for winter supplies.
Thorny shrub with bright orange berries. Leaves narrow, silvery-green with distinctive sheen.
Grows in sunny locations, slopes, steppes, and sandy soils Bright orange berries ripen from late summer to early autumn
Best to pick berries in cool morning to preserve vitamin C. Berries detach easily but have sharp thorns — handle carefully.
Berries are very tart, require processing or mixing with other fruits. Often frozen for later use. Consumed as juice or oil.
Berry: Small, bright orange, juicy and tart
Leaves: Used in traditional medicine and teas
Sea Buckthorn Jam (Boiling)
Sweet-tart, rich in vitamin C
1. Sort, wash, and lightly crush berries.
2. Boil with sugar on low heat for 20–25 minutes.
3. Pour into sterilized jars and seal.
Sea Buckthorn Juice (Pressing)
Refreshing and healthy drink
1. Wash berries and press juice.
2. Dilute with water to taste, add honey if desired.
3. Serve chilled.
Sea Buckthorn Tea (Infusion)
Boosts immunity and warms
1. Pour 1 tbsp dried sea buckthorn berries with 250 ml boiling water.
2. Infuse for 10–15 minutes, strain.
3. Add honey to taste.
Sea Buckthorn Sauce (Boiling and pureeing)
Bright sauce for meat and fish dishes
1. Boil berries with sugar until soft.
2. Strain through sieve and cool.
3. Use as sauce or condiment.