Grow as a stooled bush in sheltered, full sun in moist but free-draining soil. Renewal prune in the dormant season. Pests and disease: Birds, aphids, scale, bud mite, gall midges and gall mites. Leaf spot and powdery mildew.

Ribes nigrum ‘Ben Connan’ is an early, heavy cropping small bush variety producing large, glossy black fruits with a delicious rich flavour. This cultivar has been bred for improved disease resistance. It grows to 1.2m by 1.2m.

Various crosses and cultivars of blackcurrants have been developed. These new cultivars have been found to result in greater productivity, resistance to insect borne diseases and adaptation to mechanical harvesting. There is now very extensive commercial as well as domestic cultivation of black more than red currants in Russia and New Zealand as well as Scotland and England. Growing blackcurrants was forbidden in many US states and Canada in much of the 20th century because the plant had an essential part in the life cycle of a fungal rust that destroyed the White Pine. As spore-free plants and resistant pines have been developed that ban is being reduced.

Not only do blackcurrants have a unique flavour, but they are much valued for their high vitamin C content. A deciduous shrub, with simple, palmately lobed leaves and small tubular or bell-shaped, solitary or racemose flowers borne in summer (May or June), followed by juicy, edible berries in July.

The genus Ribes comprises of more than 150 species native to northern Europe, Asia, North America and also in some parts of South America and Northwest Africa. It has been found growing in damp woodlands in Yorkshire and the Lake District. It flowers and fruits as far north as the middle of Scotland.

Blackcurrants prefer a sunny site, although they will tolerate a little light shade. Grow in humus rich, moist but well-drained soil that does not dry out in summer. The species does not tolerate high summer temperatures, but generally resists strong winds and cold winters. After planting, reduce all shoots to one bud above the ground. The following winter remove any weak wood. After that remove any weak wood and up to a third of the older wood so that new growth is produced. Propagate from hardwood cuttings taken in autumn.

Chemical compounds in blackcurrants can reduce inflammation and help breathing in some types of asthma, New Zealand researchers have found. Researchers at the agency Plant & Food Research tested a range of blackcurrant varieties in vitro, and found that many reduced a key step associated with allergy-induced asthma. Analysis of the successful varieties suggested the ability was tied to the ratio of two anthocyanins within the berries. Science Group Leader Dr Roger Hurst said: "The consumption of some fruit types have been shown to reduce symptoms in allergy-induced asthma but this research has provided more insights into the likely bioactive compounds in fruit that are responsible." He added: "In the future we may be able to develop foods based on the correct balance of these compounds that can be consumed as safer, natural alternatives to assist conventional drug treatments for asthma and other allergic conditions." The findings are published in the journal Food & Function. Source: Horticulture Week on-line 20.02.14

Ribes nigrum was used for sore throat (quinsy), febrile rashes, rabies, dysentery, snake bite and rheumatism.

The strong tasting fruits of Ribes nigrum or blackcurrant are a good source of Vitamin C. Due to this, Ribes nigrum has frequently been used in traditional European medicine. The fruit, especially the juice, have diuretic and diaphoretic actions, thought to increase bodily resistance to infections and have been seen as a valuable remedy for treating colds and flu. The leaves produce a strong perfume and have been used for their cleansing, diaphoretic and diuretic properties.

Ri’bes- currant, derives from the Arabic or Persian ribas, acid-tasting.

ni’grum- black

Their English name ‘Currant’ for their fruits, instead of the pan-European name of Ribes, is a relatively recent invention being first used as ‘Currans’ by John Parkinson in 1629 in Paradisi in Sole and applied because of their overall resemblance in the size and shape of the dried fruits if not in colour or taste to the raisins imported from Corinth and Zante as ‘Currants’, a term which had been in use since 1334, when it appeared as ‘Raisins of Courants’ – a corruption of Corinth.

The blackcurrant is popular in juices, cordials, preserves and sweets and typically in Eastern Europe as a tea made from jam or the leaves or root infused in hot water. It is rich in Vitamin C as 100g fruit can supply 50% of the daily requirement of an adult. Crème de Cassis from the Dijon area of France is part of the well-known drink Kir. In Russia a wine has been made from blackcurrants and the fruit may be added to brandy.

The oil from the seed is added to skin preparations and cosmetics. It is often combined with vitamin E to prevent oxidation. A yellow dye is obtained from the leaves. A blue or violet dye is obtained from the fruit.

Blackcurrants contain pectin, proanthocyanins and anthocyanin pigments, diterpenes and many phenolic compounds, as well as flavonoids and typical short chain fruit acids. The phenolics and the pigments are the basis of the antioxidant activity of the fruits and have led to unsubstantiated claims of anti-atheroma and other beneficial activities. Blackcurrants contain several linoleic acid analogues which may account for their anti-inflammatory action.