blackcurrants

Blackcurrant, or Ribes nigrum, is a deciduous shrub in the family Grossulariaceae. Native to Europe and western Asia, it is widely cultivated for its small, dark berries. The plant typically reaches 1–2 meters in height and forms a bushy habit with five-lobed leaves and drooping clusters of fruit.

The berries are about 6–8 millimeters in diameter, blue-black with a pale bloom. They have a tart, aromatic flavor and are valued for fresh consumption as well as processing. Blackcurrants are used to make jams, jellies, syrups, juices, and liqueurs such as cassis, as well as a traditional ingredient in various baked goods.

Cultivation: Blackcurrant grows best in cool, temperate climates with well-drained, slightly acidic soil and adequate moisture. It tolerates partial shade but performs best with full sun. Pruning is important to maintain productivity; growers remove some old wood and encourage a balance of new and mature shoots to sustain fruiting each year.

Nutritional and health notes: Blackcurrants are notably high in vitamin C (about 180 milligrams per 100 grams) and rich in polyphenols, including anthocyanins, which impart the fruit's color and contribute antioxidant activity. They are commonly used in jams and beverages and are valued for processing into concentrated products.

History and regulation: In parts of North America, blackcurrant cultivation was restricted in the 20th century because the plants can harbor the white pine blister rust fungus, Cronartium ribicola, which threatens white pines. Restraints were relaxed after the development of resistant cultivars and management measures.

Availability and storage: Fresh blackcurrants have a short shelf life but freeze well and are widely available seasonally in temperate regions. They are also dried or canned for longer storage.