Imagine plump, black jewels hanging from a succulent green shrub and glistening in the sun on a hot summer day. With captivating flavor bursting from each round pod, these are the fruits of the Black Currant! If you’re ready to be charmed by nature’s dark and delicious treasures, let’s dive into the secrets of these berries.
Blackcurrant or Black Currant, known by botanists as Ribes nigrum, is a deciduous shrub from northern Europe and Asia. Belonging to the Grossulariaceae family, it is closely related to other currant species, such as Red and White Currants and Gooseberries. These shrubs typically grow to 3 to 6 feet (0.9 to 1.8 meters) and are known for their distinctive green, lobed leaves.
After blooming in spring, in early to mid-summer, Black Currants produce small, round, glossy berries that are dark purple to black. When fully ripe, the fruit can be identified by its tart and slightly sweet flavor. The berries are relatively small, typically measuring around ⅓ inch (8-10 mm) in diameter.