What is blackcurrant?

The blackcurrant is a shrub growing to 2 m heigh with woody branches. The leaves are deeply lobed. The white flowers are rather small and grow show in short clusters. During summer the familiar small, shiny, dark purple (almost black) berries are formed. All parts of the plant, but especially the young buds have a strong and typical blackcurrant fragrance.

Parts used

Fruits, leaves and seeds (for oil).

Phytochemicals

These are typical phytochemicals found in blackcurrant: myricetin, isorhamnetin, sakuranetin, anthocyanidins, flavonoids, quercetin, lignans, kaempferol.

Benefits of blackcurrant

Blackcurrant leaves are mainly used for their diuretic property. A tea made from dried blackcurrant leaves is used against arthritis, urinary problems, diarrhoea, bleeding gums and coughs. Kessler T et al of the University of Bonn found that blackcurrant juice could support the treatment and metaphylaxis of uric acid stone disease because of its alkalizing effect. Blackcurrant juice increased the urinary pH level and the excretion of citric acid.

Syrup made from blackcurrant juice is often used to treat sore throats. The anthocyanidins in the blackcurrant berries are responsible for their antioxidant and antibacterial action.

Other facts

The blackcurrant originates from central and eastern Europe. Blackcurrant is now grown in all regions with cold and mild climates. Blackcurrants are widely used in the drinks industry. In some countries such as the United Kingdom, the Netherlands and France blackberry drinks are very popular. These blackberry drinks are promoted for their high vitamin C content. In France the blackcurrant is macerated in brandy and the resulting liquor is called creme de cassis.

Other names

Black currant, quinsy berries, cassis