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Blackcurrant, ribes nigrum

black currantThe fruit can be eaten raw or cooked. An excellent aromatic flavour.

The fully ripe fruit is very acceptable raw, though it is more often cooked and used to make pies, jams etc. Very rich in vitamin C.

The fruit is about 10mm in diameter, though selected cultivars have larger fruits.

The leaves are used in soups.

The dried leaves are a tea substitute. They are sometimes added to blended herb teas.

Blackcurrant fruits are a good source of minerals and vitamins, especially vitamin C.

An infusion of the leaves is used in the treatment of rheumatic pain and whooping cough, and can also be used externally on slow-healing cuts and abscesses. It can be used as a gargle for sore throats and mouth ulcers. The leaves are harvested during the growing season and can be used fresh or dried. (more medical uses here).

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.