Yielding 6 to 8 times the concentration of antioxidants than blueberries, not only are blackcurrants one of the most nutritionally beneficial fruits, they are highly versatile and brilliant in both sweet and savoury dishes. Balancing perfectly with citrus and herby ingredients, as well as providing much needed tartness to otherwise rich dishes, blackcurrants can be used in anything from smoothies to sauces.
Grower’s Guide to Blackcurrants
David Brown from West Country Fruit Sales explains how best to grow this bittersweet berry…
“Of all the soft fruits, the blackcurrant is one of the easiest to grow. They will grow in any soil type, even if it is poorly drained. For optimum results an enriched slightly acidic soil (pH 6-6.5) is most desirable. Although they will grow in shady areas the fruit benefits from lots of sunshine. Well established blackcurrant bushes will routinely yield 3-4 kg of fruit per year, they will remain productive for up to fifteen years.
Blackcurrants are usually sold as bare root plants. If you are growing your own the best time to plant them is during the dormant period which is between October and April. The earlier they are planted, the more chance they have to establish a root network, and newly planted bushes need to be watered regularly during long dry spells throughout spring and summer.
Blackcurrants ripen between early July and late August. The fruit is likely to develop mould growth when it is picked wet or if it is pulpy. Blackcurrants are a favourite for birds so it is worth employing a bird scaring device to deter them.”
FACT
While not widely known, the Jostaberry, pronounced ‘Yosta-berry’, is a hybrid of the blackcurrant and the gooseberry. The fruits are larger and sweeter than blackcurrants and the leaves are much shinier. The flowers of the Jostaberry are red and the plants have a less distinct smell than blackcurrants.