Blackcurrant

Ribes nigrum

COMMON NAMES

• Blackcurrant
• Quinsy Berries

Blackcurrant - perennial shrub to 2m (6ft) with woody branches, lacking spines. The strongly perfumed leaves are dark green, dotted beneath, and borne on long stalks. Appearing in alternate pairs or in clusters, the leaves are divided into three or five rounded lobes with serrated margins. In spring, greenish-white flowers hang from the axils in clusters, followed by the familiar small, soft, dark purple berries.

Wild blackcurrants were once widespread in the wooded areas of northern Europe and gathered for food. Today the fruit is extensively cultivated along with several other varieties including white and green currants. The wild berries have long been made into jams, jellies and pies; homemade blackcurrant brandy and blackcurrant wine were also popular. Today cultivated blackcurrants are widely used in the food and drinks industries. A particularly rich source of vitamin C, they are the main constituent of many cordials and drinks, some of them designed to appeal to children, thus ensuring that they receive an adequate supply of the vitamin. The French blackcurrant syrup cassis has become very popular in recent years. Added to chilled white wine, it makes a refreshing summer aperitif known as kir. Fresh blackcurrant leaves may also be steeped in white wine for added flavor, and a cold infusion of the leaves is considered very thirst-quenching in hot weather.

It was, however, for its medicinal properties that the blackcurrant was primarily valued. As quinsy berries, the plant's popular name, clearly indicates, blackcurrants were first used as a home remedy for inflamed sore throats. Quinsy is a form of tonsillitis. Indeed, blackcurrant throat lozenges are still widely available. Blackcurrant juice and blackcurrant-leaf tea were also used to treat whooping cough in children. The leaves are particularly cleansing and make an excellent gargle for bleeding gums as well as promoting good all-round oral hygiene. Blackcurrant leaves were once drunk as a tea substitute and are still included in herbal tea mixtures.

PARTS USED

Leaves, fruits and seed oil.

USES

Leaves of blackcurrant are a folk medicine and are taken against arthritis, spasmodic cough and diarrhea. Leaves and buds are taken in cases of rheumatism and urinary problems. As a tasty source of vitamin C, the fruits of blackcurrant are useful as a dietary supplement during the cold and flu season. Fresh ripe fruits and fruit juice are useful in cases of mild diarrhea. Seed oil has become popular as an alternative to evening primrose oil. It contains about 15% γ-linolenic acid.

HABITAT AND CULTIVATION

Blackcurrant is native to Europe, particularly northern and central regions, and western Asia. Naturalized in North America. Formerly found wild in moist soils, especially in the damp woods of northern Europe, and in the hilly UK counties of Yorkshire and Cumbria. Widely cultivated both horticulturally and commercially for its fruit.

CONSTITUENTS

Flavonoids (about 0.5%) are present, including derivatives of quercetin, kaempferol, myricetin, isorhamnetin and sakuranetin. Essential oil, 0.4% proanthocyanidins, diterpenes and ascorbic acid (0.3%) are reported to be present.

USUAL DOSAGE

A tea is made from 2-4 g of finely chopped leaves and is taken several times a day. The leaves of blackcurrant are sometimes included in diuretic tea mixtures and other herbal teas.

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