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Botanical name: Ribes nigrum

A popular berry during summertime, deep purple black currants (sometimes called blackcurrants) offer a wealth of nutrients not found anywhere else. The plump little black currant can be puckeringly sour however, so it's one fruit that usually requires some type of added sweetness, such as honey or stevia, for eating as is or for baking. Black currant sauce can make a delicious savory sauce for serving with lamb, turkey, or fish.

Native to central and northern Europe and Siberia, and found in Britain for over 500 years, the small shrub bearing this fruit is similar to those bearing translucent, white, and red varieties, but while they're sweeter, they offer fewer vitamins and minerals. Chinese and European folk medicine both claim dozens of traditional uses for black currants as a curative.

Growing your own black currant bushes requires a few tricks. First of all, they require winter temperatures as low as zero degrees centigrade. Choose a sunny location and add compost or well-rotted manure to the hole before planting. Make sure you add two to four inches of mulch around the plants as they thrive in cool, moist soil. Pick black currants while they are dry and still firm.  If not used immediately, they can be refrigerated and will last up to a few weeks.

 

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