While the common Seabuckthorn plant (Hippophae Salicifolia) can be found all over the world, the Himalayan variety is a uniquely adapted, high altitude berry-shrub that grows in dry valleys. The small bush produces acidic berries that are sour and astringent while being nutritious and edible. The wild variety of these plants differ in colour and size from other species of Seabuckthorn but are still rarely grow over a meter tall.
Uses in Medicine & Juices
The juice from Seabuckthorn berries contains about 15 times the amount of vitamin C of an orange, making it one of the best natural sources of Vitamin C. The fruit also contains dense amounts of carotenoids, vitamin E, amino acids, and dietary minerals. While clinical studies on the properties of Seabuckthorn juice have yet to show a direct benefit to humans, Seabuckthorn juice contains many nutrients and chemicals that have the potential to treat cancer, inflammatory diseases and other ailments. Traditionally, the juice is used to treat a wide variety of symptoms, from diarrhoea and fevers to metabolic and skin disorders. Seabuckthorn juice is becoming more popular in Nepal and can now be found in many shops and restaurants.