Particularly overseas the berries are used for many different commercially sold products – juice, oil, jam, carbonated beverages, alcoholic beverages such as wine and vodka; breakfast cereals, powder, rice pops, juice powder, toffees, biscuits; candies, gums, and fruit chews; cosmetic products such as facial cream and shampoo!
Keep an eye out for Sea Buckthorn at the moment. While primarily a coastal plant, it does get planted in gardens and for landscaping often far inland. The berries are a “super food”, rich in antioxidants, vitamin C (15 x oranges), amino acids and other good things – so good you see Sea Buckthorn products sold in health food shops for internal and external uses. They have a long history of medicinal uses back to the Ancient Greeks. The plant (especially the seed oil) has many medical uses. The fruit pulp can be applied directly to the skin for for treating sunburn; healing wounds, for acne, dermatitis, dry skin, eczema, skin ulcers and more!
Harvesting the berries is an interesting challenge. John Wright describes it very amusingly in his River Cottage Handbook – Edible Seashore, suggesting you wear your loudest Hawaiian shirt that includes a lot of orange. The branches have sharp thorns, the berries are easily burst – “rubber balloons of bright orange liquid attached to a barbed wire fence”. One technique (to be used in moderation as it can be invasive), is to cut branches off, take them home to put in the freezer then knock the berries off. You can also put plastic sheet on the ground under the bush and shake it, or carefully (remembering the thorns), squeeze a cluster of berries over a bucket and catch the juice, straining it later to remove leaves / debris. You can read more on harvesting techniques here.
This all sounds like a lot of work but is worth the effort. The berries are very sour but have an amazing flavour. The fruit can be used to make pies, jams, squashes / syrups, liquors (a la sloe gin but with vodka), etc. A jam made with the berries and crab apples is one of my favourites. A forager’s Bucks Fizz combines some juice with Elderflower Champagne and they make a great sauce to go with a Seaweed Panna Cotta.
Please note it is nothing to do with Common Buckthorn or the mildly poisonous Alder Buckthorn.