Rosehip vs sea buckthorn
Two orange-fruited northern shrubs gathered for sour drinks, both awkward to harvest and both far better fresh or frozen than dried.
botanical
What is being compared
Point by point
| Aspect | Rosehip | Sea buckthorn |
|---|---|---|
| The plant | Rosa canina, native across Europe, western Asia, north Africa and Macaronesia. | Hippophae rhamnoides, from the Baltic coast to the Himalaya. |
| Harvest | Gathered after the first frosts; the fine internal hairs must be strained out. | Berries cling so tightly that branches are cut and frozen so fruit can be knocked off. |
| Flavour | Tart and slightly floral with a dry finish. | Ferociously sour with a tropical aroma and an oily texture. |
| Preparation | Simmered. | Simmered, or used as juice; almost always sweetened heavily. |
| Best form | Dried is acceptable; cut material extracts faster. | Frozen or juice. Dried loses most of what makes it interesting. |
| Where it is drunk | Across Europe, and as wartime British syrup. | Russia, Finland, Mongolia, Ladakh and Tibet. |
The short answer
Rosehip is the practical purchase. Sea buckthorn is the more extraordinary flavour and is largely wasted in dried form.
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