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The 'Blackcurrant' (''Ribes nigrum'') is a species of Ribes berry native to central and northern Europe and northern Asia.

It is a small shrub growing to 1-2 m tall. The leaves are alternate, simple, 4-9 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4-6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5-10 cm long. The fruit is an edible berry 1 cm diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds.
Plants from Asia are sometimes distinguished as a separate variety ''Ribes nigrum'' var. ''sibiricum'', or even as a distinct species ''Ribes cyathiforme''.

Contents

Cultivation and uses

History

Cooking

Notes

See also

External links

Cultivation and uses

The fruit has a high natural vitamin C content. Like the redcurrant (and unlike the Zante currant, a type of grape which is often dried), it is classified in the genus ''Ribes''.
In addition to the high levels of vitamin C, studies have also shown concentrated blackcurrant to be an effective Monoamine oxidase inhibitor (MAOI) (Bormann, et al. 1991.) Fifty grams of 5.5X concentrate was found to inhibit 92% of the Monoamine oxidase enzymes. Blackcurrant seed oil is a rich source of gamma-linolenic acid (GLA), a very rare essential fatty acid.
When not in fruit, the plant looks very similar to the redcurrant shrub; they may be distinguished by the strong odour of the leaves and stems of the blackcurrant .
In Russia, it is common to infuse slightly sweetened vodka with blackcurrant leaves, making a deep yellowish-green beverage with a sharp flavour and an astringent taste . Blackcurrant berries can also be used to flavour vodka. In the UK, blackcurrant juice is often mixed with cider to make a drink called Cider & Black. This drink can be ordered at most pubs. It is also believed that adding a small amount of blackcurrant to Guinness will bring out a sweeter taste in the beer, making it a better beverage in some beer-drinkers' opinions.
Blackcurrants have a very sweet and sharp taste. They are made into jelly, jam, juice, ice cream, cordial and liqueur. In the UK, Europe and Commonwealth countries, some types of confectionery include a blackcurrant flavour, but this is generally missing in the United States, even within the same brand. Instead grape flavour in candy (including grape jelly) almost mirrors the use of blackcurrant in both its ubiquity in the USA, and its rarity on the eastern side of the Atlantic.

History

During World War II most fruits rich in vitamin C, such as oranges, became almost impossible to obtain in the United Kingdom. Since blackcurrant berries are a rich source of vitamin C and blackcurrant plants are suitable for growing in the UK climate, blackcurrant cultivation was encouraged by the British government. Soon, the yield of the nation's crop increased significantly. From 1942 on almost the entire British blackcurrant crop was made into blackcurrant syrup (or cordial) and distributed to the nation's children free, giving rise to the lasting popularity of blackcurrant flavourings in Britain.
Blackcurrants were once popular in the United States as well, but they became extremely rare in the 20th century after currant farming was banned in the early 1900s. The ban was enacted when it was discovered that blackcurrants helped to spread the tree disease White Pine Blister Rust, which was thought to threaten the then-booming U.S. lumber industry ^[1].
The federal ban on growing currants was shifted to individual States’ jurisdiction in 1966. The ban was lifted in New York State in 2003 as a result of the efforts of Greg Quinn and The Currant Company and currant growing is making a comeback in several states including Vermont, New York, Connecticut and Oregon.^[2] However, several statewide bans still exist including Maine, Massachusetts and New Hampshire.^[3]. Since the federal ban ceased currant production anywhere in the U.S., the fruit is not well-known and has yet to reach the popularity that it had in the U.S. in the 19th century or that it currently has in Europe and the UK. The first nationally available black currant beverage in the U.S. since the ban was lifted in many states is a powerful health-food nectar under the brand name CurrantC. Since black currants are a strong source of antioxidants and vitamins (much like pomegranate juice), awareness and popularity are once again growing in the U.S.

Cooking

Other than being juiced and used in jellies, syrups, and cordials, blackcurrants are used in cooking because their astringent nature brings out the flavour in many sauces and meat dishes and lends them to desserts. It was once thought that currants needed to be "topped and tailed" (the stalk and flower-remnants removed) before cooking. This however is not the case as these parts are easily assimilated during the cooking process. If one prefers to do this, however, the blackcurrants can be frozen, then shaken vigorously. The tops and tails are broken off and can be separated easily from the fruit.

Notes

1. US Agricultural Research Service Note
2. New York Times
3. Fruitnet

See also

★ Redcurrant

★ ''Cecidophyopsis ribis'' - the blackcurrant gall mite

★ Ribena

External links

Flora Europaea: ''Ribes nigrum'']

★ Extensive website about black currants

★ The Blackcurrant Foundation

★ Are They Currants or Raisins?: A short essay making a case that blackcurrants are real currants while "Zante currants" (which are known simply as "currants" in the U.S. and some other parts of the world) are not. It shows no awareness of the theory that blackcurrants and redcurrants took their English name from Zante currants, which seem be the same fruits that were called "raysons of coraunce" (with various spellings) in Middle English, from Old French "raisins de Corauntz". It also mistakenly gives the confusion a recent date.