They are small, round and full of valuable ingredients, the red, white and black currants. The small – more sour than sweet – ripe vital pearls, hang in June, July and August, like bunches on the currant bushes. Since the first fruits are usually ripe around St. John’s Day of the Christian calendar on June 24, they were given the name currant.
What is the black currant?
Since the first fruits are usually ripe around St. John’s Day of the Christian calendar on June 24, they were given the name currant. The fruits are known by the generic name “Ribes”. “Ribes rubrum” stands for the red currants, “Ribes nigrum” for the black currants. While the red and black currants can be assigned to their own botanical species, the white currants have evolved from the red currants through breeding. The fruits of the alpine currant are also red, but often do not taste fruity enough for consumers and are therefore not consumed. Crosses of the black currant with the gooseberry have resulted in the aromatic and significantly larger jostaberry. In addition, there are ornamental shrubs that are botanically similar to edible currants. The native red currant was the forerunner for currants and was cultivated as early as the late 15th century. It was followed in the 16th century by the black currant, which originally came from northern Asia.
Application and use
Blackcurrants are among the most valuable fruits in our latitudes. Even if harvesting and handpicking takes a little longer than with large fruits, they are still very popular. As a frozen product, they are finding more and more enthusiasts due to their ease of use in the kitchen. As fruit pure, in cakes, desserts, compotes, dessert variations of any kind or as juice and smoothie, the black currant is mainly used nowadays. The sour fruit is also often mixed with other sweet seasonal fruits. Especially in northern Germany, currants are a very popular dessert as berry grits with fresh vanilla sauce or vanilla ice cream. The black currant is not only a pleasure, but also a remedy. Already in the 16th century, the botanist and physician of the time Tabernaemontanus (Jakob Dietrich, 1520-1590) describes the healing effects of black currants in his herbal lore book written down.
Importance for health, treatment and prevention
Today we know that currants are real power berries. They are characterized by their extremely rich content of vitamins, minerals and secondary plant substances. Above all, the group of flavonoids is present in large numbers. To date, around 4,000 different flavonoids are known worldwide. Flavonoids belong to the supergroup of polyphenols. Polyphenols are scientifically classified as anti-inflammatory, antioxidant, antimicrobial, antithrombotic and anticarcinogenic. Above all, the possible tumor-inhibiting effect is a very important finding for science. In addition, polyphenols have a regulating effect on the immune system, blood pressure and blood sugar levels. The secondary plant compounds thus offer the black currant a big plus. Black currants are also extremely rich in vitamin C. They contain 130 mg of the vitamin per 100 g of berries. Vitamin C and the flavonoids together are an unbeatable team in antioxidant protection against so-called free radicals from the polluted environment. In addition, both strengthen the human immune system in a particularly active way. Vitamins A, E, B3 and B5 are also contained in larger quantities in the power berries. In addition, the berries are rich in potassium, calcium, iron, magnesium and manganese. Thus, black currants promote cell metabolism and the body’s own blood formation, strengthen hormone production and protect the mucous membranes. The muscles and the heart are also supported in their activity by the valuable ingredients. The healing due to the diuretic action of black currants is also known in gout and rheumatism. Likewise, there is good experience in the relief of whooping cough, hoarseness and affected voice with the juice of black currant. This can be drunk as well as used only as a gargle for the latter symptoms. The tannic acid contained in blackcurrants can soothe the intestinal walls and stop diarrhea.And blackcurrants have a very wonderful effect today in a time often marked by stress and hectic: they have a calming effect on the nerves and lift the mood. The old saying “sour makes merry” is really true with black currants due to their ingredients.
