Black currant

Black currant - Photo by storebukkebruse

Black currant is a berry with a strong tart taste. It is often used in juices, soft drinks, jams and jellies, but can also be eaten raw as a dessert fruit, or in fruit salads.

Names

Scientific
   Ribes nigrum
English
   Blackcurrant
Dutch
   Zwarte bes
Spanish
   Casis
   Grosellero negro
   Parrilla negra
   Zarzaparrilla negra
French
   Cassis
   Cassissier
   Cassissier d’Europe
German
   Schwarze Johannisbeere

Taxonomy

Genus
   Ribes
Family
   Grossulariaceae
Order
   Saxifragales

Basic information and facts

Origin:

Black currant originates from central Europe, northern Europe and northern Asia.

Distribution:

Most common in temperate regions of northern Europe and Russia.

Annual, biennial, or perennial:

Perennial

Flowers:

The flower is bell-shaped, hermaphroditic and self-pollinating.

Leaves:

The leaves are 3 to 5 cm long and wide. they have five lobesand a serrated margin.

Fruits:

The fruits are berries with a diameter of up to 1 cm. They have a glossy skin and very dark purple or black color. Fruits have a strong tart flavour.

Climate and weather:

Grows in temperate climates. They prefer cool regions with humid summers and good winter chilling.

Pollination:

Both self-pollination and cross-pollination occur. Cross-pollination with pollen from another black currant variety often produces a better yield. Pollinated by insects such as bumble bees.

Height:

It’s a shrub whicg grows up to 1.5 meter tall.

Spacing

About 1.5 meter between plants.

Propagation:

Often propagated using hardwood cuttings of one-year old wood. Can also be grown from seed.

Harvesting:

Hand picking of ripe fruits.

Uses:

Fruits are eaten fresh, often combined with other frutis in fruit salds. They can be used to make juice, jellies, syrups, jams. Blackcurrants are sometimes used in cooking to flavor sauces, meat dishes and desserts.

Crop categories

Fruits
Food crops
Temperate crops

Pictures