From Bush to Bottle: The Joy of Picking Sea Buckthorn in the Netherlands

There’s something wonderfully chaotic about picking sea buckthorn. These feisty little orange berries cling to thorny branches along the Dutch dunes, practically daring you to come closer. But if you’re up for a bit of a scratch, the reward is a tart, sunny jewel that tastes like a wild burst of citrus and apricot. Several farms in the Netherlands now invite you to do just that—arm yourself with gloves (trust me on this), a sturdy pair of scissors, and a basket. It’s a perfect outing: the crisp air, the bright berries, and the inevitable laughter when someone’s sleeve gets caught in a branch. Go with friends or family—just warn the kids that “sea buckthorn” is basically nature’s joke about personal space.

Once you’ve wrestled your harvest home, you’ll have a pile of berries that look like tiny angry pumpkins. Don’t let their sour face fool you—they’re incredibly versatile. You can freeze them (they keep well), juice them, or turn them into anything that needs a zing. Because they’re so tart, a little sugar goes a long way. But first, try just rubbing a few between your fingers—the smell alone is worth the trip.

Two Cooking Recipes

1. Sea Buckthorn & Ginger Jam

This jam is a sweet-tart revelation, and the ginger gives it a little warmth. Ingredients: 500g sea buckthorn berries (picked clean), 300g sugar, 1 thumb-sized piece of fresh ginger (peeled and finely grated), 100ml water.

  1. Rinse the berries and pick off any stems. Place them in a heavy-bottomed pot with the water and bring to a simmer. Mash gently with a potato masher to release the juice and pulp.
  2. Add the sugar and grated ginger. Stir well and let it bubble on medium heat for about 15–20 minutes, until it thickens (test by dropping a bit on a cold plate—if it wrinkles when pushed, it’s done).
  3. Pour into sterilized jars while hot. Seal, let cool, and store in the fridge. Spread on toast or swirl into yogurt.

2. Pan-Roasted Chicken with Sea Buckthorn Sauce

The berries cut through the richness of chicken like a tiny citrus grenade. Ingredients: 4 chicken thighs (skin-on), 1 onion (diced), 2 cloves garlic (minced), 150ml chicken stock, 100g sea buckthorn berries, 1 tablespoon honey, salt, pepper, butter.

  1. Season chicken thighs with salt and pepper. In a large ovenproof pan, sear them skin-side down over medium-high heat until golden (about 5 minutes). Flip, cook 2 more minutes, then remove.
  2. In the same pan, sauté onion and garlic until soft (3 minutes). Add stock, sea buckthorn berries, and honey. Stir, scraping up any browned bits. Simmer for 5 minutes.
  3. Return chicken to the pan (skin up), spoon sauce over it. Roast in a 200°C oven for 20 minutes, until cooked through. Serve with mashed potatoes or rice. The sauce will be tangy, glossy, and unforgettable.

One Cocktail Recipe

Sea Buckthorn & Gin Fizz

This cocktail is sunshine in a glass—fizzing, sour, and dangerously easy to drink. Ingredients: 50ml gin (a floral one works great), 30ml sea buckthorn syrup (see note), 20ml fresh lemon juice, 1 egg white (optional, for froth), soda water, ice. For syrup: Simmer 200g berries with 200ml water and 150g sugar for 10 minutes, then strain and cool.

  1. In a shaker, combine gin, sea buckthorn syrup, lemon juice, and egg white (if using). Dry shake (no ice) for 15 seconds to froth the egg white.
  2. Add a handful of ice and shake again until very cold (20 seconds). Strain into a tall glass filled with ice. Top up with soda water. Garnish with a few fresh berries on a cocktail stick. Cheers to a thorny day well spent!