Black currant

Black currant (Ribes nigrum), is a woody shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically.

Description

The black currant shrub is usually grown to about 1.5m in height but can reach 2m and more in some conditions. It has a number of distinctive features including the strong aroma from its leaves, and the deep purple, almost black berries which are produced in clusters known as strigs.

Cultivation

Black currants can be grown in a range of soils, although they prefer deep, moisture-retentive conditions. They are usually propagated from hardwood cuttings and are often grown commercially in large fields for their fruit.

Uses

Black currants have a variety of uses. They are a popular fruit in culinary applications such as jams, jellies, and desserts. They are also used to make cassis, a black currant liqueur. In addition, black currants are used in traditional medicine due to their high vitamin C content and other nutritional benefits.

Health Benefits

Black currants are rich in antioxidants, particularly vitamin C. They are also a good source of other nutrients including dietary fiber, manganese, and potassium. Some studies suggest that black currants can have health benefits such as improving immune function, slowing the growth of cancer, improving eye health, and reducing inflammation.

History

The cultivation of black currants in Europe dates back to the 11th century. They were used in traditional medicine by the Greeks and other ancient civilizations. In the 20th century, black currants gained popularity in the UK during World War II when other sources of vitamin C, such as oranges, were hard to come by.

See Also

• Red currant
• White currant
• Cassis (liqueur)

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