Blackcurrant

Blackcurrant
Berries
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Order:	Saxifragales
Family:	Grossulariaceae
Genus:	Ribes
Species:	R. nigrum
Binomial name
Ribes nigrum L.
Synonyms
List Botrycarpum nigrum (L.) A. Rich. Grossularia nigra (L.) Rupr. Ribes kolymense (Trautv.) Kom. Ribes nigrum forma chlorocarpum (Späth) Rehder Ribes nigrum var. chlorocarpum Späth Ribes nigrum var. sibiricum W.Wolf Ribes cyathiforme Pojark. Ribes olidum Moench Botrycarpum obtusilobum Opiz Ribes nigrum var. europaeum Jancz. Ribes nigrum var. pauciflorum (Turcz. ex Ledeb.) Jancz. Ribes pauciflorum Turcz. ex Ledeb. Ribesium nigrum (L.) Medik.

The blackcurrant (Ribes nigrum), also known as black currant or cassis,^[a] is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils. It is widely cultivated both commercially and domestically.

It is winter hardy, but cold weather at flowering time during the spring may reduce the size of the crop. Bunches of small, glossy black fruit develop along the stems in the summer and can be harvested by hand or by machine.

The raw fruit is particularly rich in vitamin C and polyphenols. Blackcurrants can be eaten raw but are usually cooked in sweet or savoury dishes. They are used to make jams, preserves, and syrups and are grown commercially for the juice market. The fruit is also used to make alcoholic beverages and dyes.

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