Native to northern Europe, black currant is a shrub belonging to the family of Grossulariaceae. In Latin, we call it Ribes nigrum. Very cultivated in gardens, blackcurrant produces clusters of black berries particularly rich in flavors. There are several varieties of blackcurrant including the black of Burgundy, the Black Down, the Tenah Royal of Naples, the Géant de boskoop or the Wellington.
Planting of black currants takes place in the fall. The culture is carried out in cuttings or in layering. This shrub develops in a regular, plowed, weeded and devoid of pebbles soil. Rain watering on the feet is recommended. The blackcurrant harvest can be considered from the third year. The ripe fruit then starts to fall. Then wait a week before picking them up so that their color becomes black.
Culinary uses of blackcurrant
In the kitchen, black currants can be used to make jams, jellies, tasty pies or sorbets. In salads, its flavor blends perfectly with that of goat or beet. Blackcurrant is also eaten in liquid form, in syrup or in liqueur. The crème de cassis, in particular, is ideal for making kirs. It is possible to freeze this fruit to be able to take advantage of these nutritional advantages in any season.
Properties of black currant
Blackcurrant is renowned for its medicinal properties. It has many health benefits. The dried blackcurrant leaves, in the form of herbal teas, tablets or drops are used to relieve rheumatism, gout and osteoarthritis. Excellent diuretic and depurative, blackcurrant aims to stimulate kidney and liver functions. Consumed in juice, blackcurrant helps fight diarrhea. In external application, in the form of an ointment, it accelerates the healing of wounds and calms insect bites. Blackcurrant, particularly rich in iron and vitamin C, also helps to fight against fatigue. In candies or lozenges, dried berries are used to soothe sore throats, coughs and hoarseness. Find the blackcurrants in the shop! Reference: Black currant to fill up on vitamin C on Health Passport.