Hippophae salicifolia (willow-leaved sea-buckthorn) is restricted to the Himalaya, to the south of the common sea-buckthorn, growing at high altitudes in dry valleys; it differs from H. rhamnoides in having broader (to 10 mm broad), greener (less silvery) leaves, and yellow berries. A wild variant occurs in the same area, but at even higher altitudes in the alpine zone. It is a low shrub not growing taller than 1 m with small leaves 1–3 cm long. Sea-buckthorn berries are edible and nutritious, though very acidic (astringent) and oily, unpleasant to eat raw, unless ‘bletted’ (frosted to reduce the astringency) and/or mixed as a juice with sweeter substances such as apple or grape juice. When the berries are pressed, the resulting sea-buckthorn juice separates into three layers: on top is a thick, orange cream; in the middle, a layer containing sea-buckthorn’s characteristic high content of saturated and polyunsaturated fats; and the bottom layer is sediment and juice. Containing fat sources applicable for cosmetic purposes, the upper two layers can be processed for skin creams and liniments, whereas the bottom layer can be used for edible products like syrup. Nutrient and phytochemical constituents of sea-buckthorn berries have potential value to affect inflammatory disorders, cancer or other diseases, although no specific health benefits have yet been proven by clinical research in humans. The fruit of the plant has a high vitamin C content—in a range of 114 to 1550 mg per 100 grams with an average content (695 mg per 100 grams) about 15 times greater than oranges (45 mg per 100 grams) placing sea-buckthorn fruit among the most enriched plant sources of vitamin C. The fruit also contains dense contents of carotenoids, vitamin E, amino acids, dietary minerals, β-sitosterol and polyphenols. Flavonols were found to be the predominating polyphenols while phenolic acids and catechins represent minor components. Of the seven flavonols identified, isorhamnetin 3-O-glycosides were the most important representatives quantitatively.