Here’s yet another episode or our 2015 foraging and preserving adventures: Sea Buckthorn, known to Germans as Sanddorn.
Our friend Julie was kind enough to sacrifice her skin and blood to forage a large bag of the bright orange, juicy and tasty berries down by the sea. Nature protects the berries with vicious long, thin and sharp thorns, so we are deeply grateful for Julie’s help.
Right now, the berries rest in the deep freezer. They freeze well and, once frozen, come off the branch much easier. As soon as we have time, later in the month, we will juice them and make Sea Buckthorn Jelly.