Blackcurrant (Ribes nigrum) has been cultivated for its berries since the 17th century. Blackcurrant is common throughout Europe (mainly in the northern and central areas), the Caucasus, Siberia, Central Asia and Mongolia. It prefers soils that are deep and rich in humus and mostly grows in damp mixed forests, in coastal undergrowth, on riverbanks and in stream valleys. Blackcurrant withstands the cold of winter and grows well in shaded areas, but does not like draughts or low humidity. The berries ripen early, are easy to cultivate and are valued for their high vitamin C content. They are eaten raw or used to make syrup, jam, wine, juice and more. The leaves of blackcurrant are used to preserve a variety of vegetables.
What do blackcurrants contain?
2.5 dl of blackcurrants contain as much vitamin C as a small orange. Research has shown that the quantity of vitamins in the berries remains more or less the same when the blackcurrants are processed and preserved. Blackcurrants also contain antioxidants, which help to improve resistance to illness.
What are the benefits of blackcurrants?
Blackcurrant berries and leaves are used to treat colds, kidney stones and kidney and bladder infections. Blackcurrants improve blood pressure and remove the salts created by joint inflammation. The skins of the berries contain anthocyanin, which gives the berries their red, purple or blue colour and slows down the development of cancer cells. Blackcurrant seeds are rich in vitamin C, carotenoids and phytoncides, which are antimicrobial organic compounds derived from plants.