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| Category: Fruits |
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Blackcurrant | ||
 The Blackcurrant (Ribes nigrum) is a species of Ribes berry. Blackcurrants were traditionally used only for jams, pies and puddings, and they tasted great. More recently, there are varieties the size of small grapes which are tasty eaten by themselves, with ice cream or cream. Mixed with other fruit, they are delicious.Native: Central and northern Europe and northern Asia. Appearance: It is a small shrub growing to 1-2 m tall. The leaves are alternate, simple, 3-5 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4-6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5-10 cm long. History: Blackcurrants were once popular in the United States as well, but became extremely rare in the 20th century after currant farming was banned in the early 1900s when blackcurrants, as a vector of white pine blister rust, were considered a threat to the U.S. logging industry. The federal ban on growing currants was shifted to individual States' jurisdiction in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn. As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon. However, several statewide bans still exist including Maine, Massachusetts and New Hampshire. Nutrition Facts: Blackcurrant berries are a rich source of vitamin C. The fruit has an extraordinarily high vitamin C content (302% of the Daily Value per 100g, table), good levels of potassium, phosphorus, iron and vitamin B5, and a broad range of other essential nutrients. |