Blackcurrant Bush
A Comprehensive Gluttonous Gardener Plant Care Guide
A native of Central and Eastern Europe, as well as producing deliciously tasty berries, the blackcurrant is particularly rich in Vitamin C, and has long been noted for its beneficial effect on sore throats, coughs and colds. During World War II, the British government encouraged people to grow blackcurrants as many fruits high in Vitamin C, such as oranges, were hard to obtain.
Their strong and distinctive flavour make blackcurrants a useful ingredient in a wide range of recipes, especially jams and jellies, where their high pectin content comes in handy for setting. In the UK, the majority of commercially grown blackcurrants are used to make Ribena and similar squashes and juices.
Blackcurrant bushes are well suited to the British climate, and once established, require minimal care and attention to produce a generous crop of deep purple, tart and tasty berries.
In a nutshell
Fruit
Happy in pot
Hardy
Fragrant
Care Instructions
Planting
The blackcurrant is a hardy shrub, thriving in a cool, damp climate and rich, fertile soil. Plant your blackcurrant as soon as possible, although it can be stored for up to three weeks if kept cool.
Prepare for planting by removing the coir circle from around the base of the plant, and trimming any damaged roots or shoots. If the roots are dry, soak them for an hour or so.
Dig a hole large enough to take the roots and deep enough so that the bottom of the stem is just below ground level. Scatter a mixture of well rotted manure into the hole, then fill in around the plant, ensuring that it is firm in the ground.
After planting, firm the soil and cut down each cane to a bud at 25cm above the ground.
Watering
Water well after planting and during the first summer until the plant is established. Once your blackcurrant is well rooted in, it should only need watering when the soil becomes dry, or in especially dry spells. When watering, pour the water onto the plant at ground level, rather than from above. Avoid very heavy watering when the blackcurrants are ripening, as this can cause the currant skins to split.
Feeding
In late February apply two ounces of fertiliser as a top dressing around the base of your plant. In March, mulch with a two inch layer of compost or manure.
Pruning
Once the plant is established (second year onwards) pruning can be done after fruiting by cutting out the rods that have borne fruit. This allows healthy new growth to strengthen the plant for the next season’s crop
Harvest
For a touch of luxury, why not turn your blackcurrant crop into a delicious bottle of Creme de cassis?. Invented in the 19th Century, Creme de Cassis is best known as the ingredient that turns wine or champagne into Kir or Kir Royale by adding one measure of cassis to white wine or champagne. The rich, dark sweet liqueur also adds colour and flavour to sauces, fruit salads, ice cream, and puddings.
Creme de Cassis Recipe:
700g ripe blackcurrants
Handful of young blackcurrant leaves
450g sugar
Brandy
Crush everything together with a fork until the juices run, then pack into a large glass container with a tight-fitting stopper. Cover the fruit with brandy. Leave to mature for a month or so in a warm place, giving the container a good shake from time to time. After a month, strain the liqueur through a sieve lined with a double thickness of muslin, squeezing to extract as much liquid as possible. Funnel the cassis into bottles or a larger decanter. It should keep almost indefinitely.
