From Bush to Jar: 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, practically daring you to come closer. But if you’re up for a bit of a scratch, the reward is a tart, sunny berry that tastes of citrus with a hint of pineapple. Several farms in the Netherlands now invite you to pick them from late August to October—arm yourself with gloves (trust me on this), a sturdy pair of scissors, and shallow containers, because the berries are delicate and bruise easily. You can pick them by hand or snip off small clusters. Leave some berries on the bush for the birds. 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 about the thorns.

Once you’ve brought your harvest home, keep the berries in a sealed container in the fridge for up to a week, and rinse them just before use. They’re far too sour to eat raw by the handful, but 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.

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. 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 and glossy.