No one should miss out on this powerful medicine of nature. Whether you have the opportunity to gather them yourself or buy them from the market, sea buckthorn berries are a treasure for every household. From sea buckthorn berries, we can prepare numerous beneficial recipes for our health: syrup, powder, infusion, maceration, oil, creams, or ointments.
Sea buckthorn tincture contains potassium, calcium, magnesium, iron, and phosphorus, vitamins A, B1, B2, C, D, E, K, and P, carotenoids, flavonoids, amino acids, phenolic acids, folic acid, and organic acids. It is one of the few plants in the world that contains all four types of essential fatty acids: Omega-3, Omega-6, Omega-7, and Omega-9.
Sea buckthorn tincture contributes to:
strengthening the immune system;
recovery of the body after illness;
vitaminizing the body;
improving the general condition and resistance of the body;
protecting cells and tissues against oxidative stress;
protecting liver cells.
An excellent way to preserve them for winter is to prepare them in the form of tincture, following the recipe below. This has an unlimited shelf life and can be administered in repeated courses.
Due to the high concentration of nutrients it contains, sea buckthorn is considered by nutritionists a natural multivitamin. It has nutritional, revitalizing, anti-anemic, immune-boosting, and general tonic properties, as well as anti-inflammatory and anti-flu effects.
It is useful for all kinds of diseases, including those of the liver, stomach, gallbladder, eyes, cardiovascular system, and nervous system, including cancer.
Sea buckthorn slows down skin aging and helps heal wounds and other skin conditions.
Recipe for Sea Buckthorn Tincture:
The tincture can be prepared from fresh or dried fruits.
You will need:
1 jar of 400 grams
a pinch of baking soda
water and 70-degree food alcohol or a strong spirit.
Preparation method:
Fill one-third of the jar with sea buckthorn berries. Pour water over them, enough to cover them, and add a pinch of baking soda.
Let the fruits sit in this liquid for about 2-3 hours, then fill the jar completely with alcohol.
Seal it tightly and store the jar at room temperature.
Let the fruits macerate in alcohol for at least 10 days, shaking the contents daily. Strain the liquid into a dark bottle (from old tinctures).
Do not throw away the fruits. They can be consumed in the first part of the day due to their energizing and fortifying effect. Label the tincture bottles with the name and date of preparation and store them in a cool place. They have a long shelf life.
Administration method:
The daily dose is 30-50 drops of tincture, added to 100 ml of water or tea. Courses of at least 20 days can be done.
