Late summer is finally here, and if you’ve been out for a drive or a walk lately, you’ve probably noticed those eye-catching shrubs lining the roadsides dripping with bright orange berries. That’s Sea Buckthorn! If you haven’t tried harvesting them yet, you’re missing out—they are absolute powerhouses of flavor and nutrition. However, getting those berries from the branch to your kitchen requires a little bit of “know-how.”
When is the best time to harvest Sea Buckthorn?
Generally speaking, Sea Buckthorn harvest season runs from late summer through the fall, though the exact timing depends on which variety you have in your yard. Most berries start ripening in late August or early September, with the season stretching as late as December for some types. My advice? Don’t wait too long. First off, the local birds love these tasty treats just as much as we do, and they’ll clear a bush in no time!
Secondly, timing is everything for flavor. If the berries stay on the branch too long, they can actually start to ferment right on the shrub. They’ll take on a rancid taste that definitely isn’t great for eating. You’ll know they’re perfectly ripe when they hit that vibrant, glowing orange color. If the color starts to look a bit faded or dull, the quality is on the decline.
How to harvest Sea Buckthorn the right way
I’ll be honest with you: harvesting Sea Buckthorn isn’t exactly a walk in the park. The “thorn” part of the name is there for a reason! To avoid coming home covered in scratches, definitely wear a pair of heavy-duty gardening gloves—rose pruning gloves work wonders here. Just be careful not to squeeze too hard, or you’ll end up popping the berries and losing all that precious juice.
Speaking of juice, here’s a pro tip: don’t wear your favorite outfit for this job. Sea Buckthorn juice is potent and can stain clothes easily. The most efficient way to harvest is to actually prune off the entire fruit-bearing branches. Take them inside and pop them straight into the freezer. Once they’re frozen solid, the berries become brittle and snap right off the branch with a quick shake. It’s way easier than picking them one by one!
If you’re short on freezer space, you can go the old-school route. Spread a large tarp or sheet under the bush and give the branches a good, vigorous shake. The ripe berries should drop right off. Just gather them up and transport them carefully in a shallow basket so they don’t get crushed.
What to do with your harvest
Once you’ve got your haul, the possibilities are endless. While you can eat them raw, they are pretty tart—most people find the flavor a bit intense on its own. That’s why they’re usually whipped up into delicious treats like:
- Sea Buckthorn juice, liqueurs, or schnapps
- Dried fruit snacks
- Jams and jellies
- Compotes
- Toppings for cakes and tarts
The best part? If you use the “cut the branch” method, you’ve basically finished your pruning for the season at the same time! And if you want to bring a bit of the outdoors in, save a few berry-laden branches to dry out. They look stunning in a vase—the contrast between the silvery-green leaves and the bright orange berries is a total showstopper for fall decor.
