Blackcurrant

The blackcurrant (Ribes nigrum), also known as black currant or cassis, is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils. It is widely cultivated both commercially and domestically. Although it can withstand the winter, cold temperatures during the spring flowering period may result in a smaller crop. In the summer, clusters of tiny, glossy black fruit that can be picked by hand or machine form along the stems.

The medium-sized shrub Ribes nigrum has a height and width of 1.5 meters. The leaves are simple, alternating, and range in size from 3 to 5 centimeters, having five palmate lobes and a serrated border. Strong aromas emanate from every area of the plant. The strigs of green fruit ripen to edible berries in the middle of the summer. These berries have glossy skins, dark purple or virtually blackberries with persisting calyxes at the top, and many seeds per berry. A mature shrub can provide roughly 4.5 kilos of fruit annually. The fruit is particularly high in polyphenols and vitamin C when it is uncooked. Although blackcurrants can be consumed raw, they are most frequently prepared in sweet or savory dishes. They are grown commercially for the juice market and are used to manufacture jams, preserves, and syrups. Additionally, alcoholic beverages and pigments are made from fruit.