The Critical Distinction: Sea Buckthorn vs. Toxic Buckthorn
To answer the question, "Can we eat buckthorn?" it's crucial to understand that the term 'buckthorn' refers to several different plants, some edible and some poisonous. The edible species most sought after is Sea Buckthorn (Hippophae rhamnoides), known for its nutritious berries. Conversely, common invasive species like Common Buckthorn (Rhamnus cathartica) and Alder Buckthorn (Frangula alnus) are highly toxic to humans and should never be consumed. A forager must know the precise identifiers to avoid dangerous mistakes.
Identifying Edible Sea Buckthorn (Hippophae rhamnoides)
If you are looking to consume buckthorn, you must focus on identifying the correct species. Edible sea buckthorn is known for several key characteristics:
- Leaves: Slender, narrow, and distinctly silvery-green in color, especially on the underside. They have a shimmery appearance and are smaller and more elongated than toxic buckthorn leaves.
- Berries: The fruit is a vibrant orange to yellow color, growing in dense clusters along the branches. They are extremely juicy and have a tart, citrusy flavor. The berries are notably rich in vitamin C and antioxidants.
- Branches and Habitat: The branches are dense, stiff, and covered in thorns. Sea buckthorn thrives in full sun and is typically found in coastal areas, sand dunes, and sometimes along inland roads where it has been planted for erosion control.
Identifying Poisonous Common Buckthorn (Rhamnus cathartica)
It is just as important, if not more so, to know how to identify and avoid the poisonous species. Common buckthorn, a prevalent invasive species in North America, has the following features:
- Leaves: The leaves are dark green, oval-shaped with fine, serrated edges and prominent curved veins. They tend to stay on the plant longer in the fall than native species, giving it a competitive advantage.
- Berries: In late summer and fall, common buckthorn produces dark purple to black berries. These berries, while sometimes consumed by birds, are mildly poisonous to humans, causing stomach cramps and a powerful laxative effect.
- Bark and Thorns: The bark is grey to brown, but a key identifier is the orange-colored inner bark when scraped. The twigs often end in sharp, thorn-like tips.
Comparison Table: Sea Buckthorn vs. Common Buckthorn
This table summarizes the critical differences for proper identification.
| Feature | Edible Sea Buckthorn (Hippophae rhamnoides) | Poisonous Common Buckthorn (Rhamnus cathartica) |
|---|---|---|
| Leaves | Narrow, lanceolate, silvery-green | Oval, dark green, finely serrated, prominent curved veins |
| Berries | Bright orange/yellow; highly tart and nutritious | Dark purple/black; toxic and laxative |
| Thorns | Dense, stiff, sharp thorns | Often at the end of twigs |
| Bark | Dark grey-green on upper surface | Grey-brown with distinct orange inner layer |
| Habitat | Coastal areas, sand dunes, full sun | Woodlands, pastures, hedgerows; shade tolerant |
| Toxicity | Edible after proper preparation | Toxic, especially berries; strong laxative effect |
Dangers of Consuming Toxic Buckthorn Berries
The primary danger in consuming Common or Alder Buckthorn is the presence of anthraquinone and emodin, compounds that act as potent laxatives, leading to severe gastrointestinal distress. Ingestion can cause stomach cramps, vomiting, and diarrhea. Beyond the immediate toxic effects on humans and animals, common buckthorn is also an ecological menace. It is an invasive species that outcompetes native plants, reduces biodiversity, and releases chemicals into the soil that harm other plant life. Its low-quality berries also fail to provide adequate nutrition for many wildlife species.
Culinary Uses of Edible Sea Buckthorn
Once you are absolutely certain you have the edible sea buckthorn, there are many ways to prepare its flavorful berries. Raw berries are extremely tart, so they are most often cooked or processed. Common preparations include:
- Juice and Syrup: The berries are simmered with water, mashed, and strained to create a highly nutritious juice or syrup. Adding honey or sugar can help balance the intense acidity.
- Jams and Jellies: The pureed fruit is excellent for making vibrant-colored jams, often combined with sweeter fruits like apples to mellow the tartness.
- Tea: The dried or fresh leaves can be steeped to make a nutritional tea.
- Sauces and Marinades: Sea buckthorn juice makes a fantastic citrus-like addition to sauces and marinades, particularly for fish and game.
- Baking: The purée can be incorporated into baked goods or desserts, such as ice cream.
Safe Foraging and Preparation
To ensure safety, only forage for edible sea buckthorn if you can confidently identify the plant based on its narrow, silvery leaves and bright orange berries in their specific coastal or sandy habitats. Never consume berries without 100% certainty of the species. A helpful harvesting technique for sea buckthorn is to prune the berry-laden branches, freeze them, and then knock the hard berries off the branches for easy collection and processing. For more detailed foraging instructions, consulting a reliable resource like Galloway Wild Foods' identification guide is highly recommended.
Conclusion: Caution and Enjoyment
In conclusion, while the question, "Can we eat buckthorn?" has a nuanced answer, the most important takeaway is that proper identification is non-negotiable. Only the specific species, Sea Buckthorn (Hippophae rhamnoides), is safe for human consumption, offering a range of nutritional benefits. Other varieties, especially Common Buckthorn (Rhamnus cathartica), are toxic and should be avoided at all costs. Foraging should only be undertaken with complete confidence in your identification skills. By adhering to these strict safety guidelines, you can safely explore the culinary and health potential of edible sea buckthorn while steering clear of its harmful cousins.
