A deciduous shrub that is native to western Asia and northern Europe, the Ribes Nigrum is also known as Black Currant or Quinsy Berries. Preferring mild climates, this shrub typically grows between two and six feet in height, given the proper growing environment. It requires dirt that is well drained, so it prefers sandy, loamy, or clay-like soils. Although the Black Currant plant needs moist soil in which to grow, it does well in both full sun and partial shade environments. It is rather hardy in nature, is not sensitive to frost, and is naturalized in North America at this point in time.
It is a perennial plant that features woody branches and dark green leaves that are spotted on the underside. The leaves, which have jagged edges, often appear in pairs or small groups. The Ribes Nigrum begins to produce small bunches of flowers in the early spring months of April and May. The flowers, which are greenish white in coloring, contain both female and male organs. Once pollinated, the flowers begin to produce small berries that are deep purple, green, or white in coloring. The fruit is quite small, although larger fruits have been seen.
Both the leaves and fruit of the Ribes Nigrum are edible. The fruit offers a rich, aromatic taste and can be eaten raw. However, it is more commonly cooked in recipes for jams, jellies, pies, and breads. Although these products are not as popular as they were long ago, black currants are used to make wine, brandy, or cordials. Today, they are included in non-alcoholic drinks as well. The leaves can be used either to flavor soup or to brew tea. Ribes Nigrum leaves are commonly included in certain varieties of blended teas rather than being used solo. Dyes are also made from the Ribes Nigrum shrub - bluish violet from the fruit and yellow from the leaves.
The Ribes Nigrum has earned itself a reputation derived from its use for therapeutic capabilities. Herbalists use Black Currant to treat a variety of medical issues including diarrhea, arthritis, gout, severe coughing, rheumatism, kidney stones, liver disorders, and urinary issues. It has also been used as a diuretic for the elimination of fluids, and it is thought to aid in strengthening the body's resistance to the common cold, flu, and certain types of infectious diseases.
In the past, it has been used to minimize inflammation, particularly of the tonsils. Today, certain varieties of throat lozenges contain black currant in their recipes. According to a study published in The Journal of Nutritional Biochemistry