Something to Grow: Black Currants

January 14th, 2008

I was just reading an article about black currants and my interest was piqued. I am really into nutrition and apparently black currants have twice the antioxidants of blueberries, double the vitamin C of oranges, and double the potassium of bananas, among other health virtues.

Black CurrantsBut you cannot buy them in the store, even if you think you can. The currants most stores have listed, and indeed the currants most recipes call for, are a type of dried small Italian grape (so-called “zante currants”). The reason you cannot buy them is that they were illegal to grow for many many years in the US (big business in Europe though). Apparently it was thought that they acted as a surrogate for a disease that affected the white pine lumber industry and so to protect that industry they were banned. They are only now just recently making it back. So, if you can’t buy them, what choice do you have but to grow them?

They are also apparently very productive, producing a large amount of fruit per acre (or bush, I’m sure none of us are going to grow acres) , which means you get more value, in real dollar terms, from growing them than growing other things.

Though apparently they don’t taste good raw, you need to cook them and sweeten them first. I do hear however that they make really good jams and jellies, as well as sauces for meat, or even wine.

They’re hardy in zones 4-7, making them excellent for most of the continental US, especially places where you cannot grow citrus (the other way to get large amounts of vitamin C).

I think I might just get a bush. I’ve searched online and the only place I can find them presently is Gurney’s, and they’re sold out right now.

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Posted in: Edible Gardening, Gardening, Plant Profiles » 

11 Responses to “Something to Grow: Black Currants”

  1. Myriam  Says:
    January 19th, 2008 at 12:29 pm

    Love your blog. I am originally from Switzerland where we grew and eat it a lot of black currants. I always loved them raw, the strong flavor is fantastic and you are right, it is excellent in jams and jellies.

  2. Matt Cohen  Says:
    January 21st, 2008 at 9:56 am

    Black currants make a wonderful a presumably healthy tea. It is hard to find. You can order it from Harrods in London. I am fond of the flavor and Tetley does make a black tea that is black currant flavored. That’s the best I can do.

    Matt
    Zenofwatering.com

  3. Alex  Says:
    January 29th, 2008 at 8:29 pm

    Mmmm…black currant jelly. Didn’t know it was that healthy!

  4. Brent  Says:
    February 2nd, 2008 at 9:49 am

    I had no idea zante currants were illegal in the US. I take it that they are not illegal now though?

  5. cathie  Says:
    February 10th, 2008 at 11:19 am

    glad to read this, didn’t know this. i am anxious to garden too and have had fun looking through my catalogs making lists!

  6. Hasse Wehner  Says:
    February 13th, 2008 at 7:10 am

    Nice post. Think I will try Black Currant tea soon! :-)

  7. Paul  Says:
    February 20th, 2008 at 8:59 am

    Chris … look at Raintree Nursery for a great selection of black currant plants. I have several and they do really well for me in 5a Ohio. They like full sun and lots of humus but will do OK with some shade and all soils.

    We make preserves which, even after adding sugar, are quite tart and thus go well with things that are unusually sweet (like paczki) or with meat as a sweet-sour. We also make cassis from them which is much better than the cassis that you get in liquor stores.

    As for dried currants … they have little flavor and have a relatively lot of seed to contend with after the flesh has dried. Zante raisins make better currants for baking.

  8. frid  Says:
    March 4th, 2008 at 2:20 pm

    There is a blackcurrant concentrate called Ribena; look for it at British stores. It is really delicious.

  9. James Mann  Says:
    April 3rd, 2008 at 5:30 am

    I love black currants.

    One of the foster homes I lived in was on a farm in Ontario Canada. Their garden was as big as own entire property which wasn’t very appealing to a kid whose job it was to weed that garden.

    I don’t mind the weeding part so much now.

    We had a real variety of food growing but along with the raspberries the currants were some of my favorites.

    I have always loved sour things, the more it makes my face screw up the better.

    We had choke cherry trees growing all along the fence rows and I would eat those until my mouth was so puckered I couldn’t talk. :)

    One thing I like about the garden as a kid, was all the stuff I could eat. I am sure that is why I have such a desire to have my own backyard garden now.

    We will start small though and learn what we need to before we get too large.

    I was a very healthy kid so maybe my love of currants was part of the reason I never got sick.

  10. june  Says:
    April 5th, 2008 at 6:20 am

    Thats really interesting information about the history of black currants in the US. I actually bought a bush last year, but it is still a baby (maybe only a foot tall). I saw no signs of berries last year. Do you know how old they typically have to be before they start producing fruit?

  11. Aleta Markham  Says:
    August 10th, 2008 at 7:22 am

    Black currents are one of the berries traditionally used in a delicious non cooked dessert called summer pudding. This dessert is traditionally English. Its so good I decided to grow some red as well as black currents. Find a recipe for this dessert. On paper it did not seem that appetizing to me but oh what a Hit. Even though you need to leave it in the refrigerator for 18-24 hours, its virtually no work

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