blackcurrant blackcurrant berry
BLACKCURRANT __ Ribes Nigrum

Order: Saxifragales

Family: Grossularia

Genus: Ribes

Origin: Europe & Asia

Vitamins: C

Minerals: Ca

The blackcurrant is a decidious bush of 1 to 1,8(even 2) meters height, of tri or pentalobed alternated leaves, 10 cm width, with the back covered with yellow spheroid glands. The flowers, groupped in racemes, have a short tube and are in a range of colors from whitish green to reddish. Blossoms in spring.

The fruits are black berries with glandular pits, aromatic, 12 mm of diameter, groupped in racemes of around 6 berries.
With a extraordinarily high content in vitamin C is also rich in B5, potassium, phosphorus and calcium (60 mg each 100 g).

Of sharp taste, not eaten raw is wideley used in cookery, specially in bakery, and in preserves (marmalades, jams, jellies) and drinks.
Used in typical dishes such as danish Rødgrød, or german Rote Grütze, a kissel-like creamy fruit dessert.
As a source for drinks, apart from juices and soft drink (Ribena is a good example) is widely used for alcoholical drinks: the popular french liqueur Crème de cassis, or the english Cider & Black mixture of cider and blackcurrant cordial.

For medical use, to improve the resistance of blood vessels and visual acuity. The leaves have proven good for antirheumatics, anti-inflammatories and hypotensive