Quinsy Berry

Quinsy Berry
A genus of about 150 species of small to medium-sized, mainly deciduous shrubs, widely distributed in northern temperate regions. Ribes nigrum is the most widely grown and economically important ment of the genus in Europe; it is less common in the USA because it hosts pine blister rust (Cronartium ribicola), which can devatate forests. The distinctive flavor of blackcurrants was not as popular in the past as it is now. John Gerard, in his Generall Historie of Plantes (1597) described them as "of a stinking and somewhat loathing savour". The fruits were also thought to breed worms in the stomach. Blackcurrant leaves were once important as a substitute for Indian and China tea. At various times during the 18th and 19th centuries in the UK, shortages and high prices of tea lead to the widespread practice of making tea substitute blends. "A serviceable English "tea" may be made with hawthorn for bulk, and sage, lemon balm, woodruff (the plant) and blackcurrant leaves for flavour if currant and sage predominate, the tea will somewhat favor Ceylon" (Dorothy Hartley, Food in England, 1954). Dried blackcurrant leaves were also added to Indian blends to make them go further. Commercial breeding of blackcurrants is a recent phenomenon, and for centuries cultivated plants differed little from the wild species. Most present-day cultivars were developed by growers and research institutes after World War II, when food shortages stimulated an interest in the nutritional value of the species. The medicinal properties of R. nigrum were first described in 1614 by Peter Forestus, who used the leaves to treat urinary retention and bladder stones. The leaves contain tannins, and the fruits are high in vitamin C, 120mg per 100g (0.12 percent by weight) of fresh fruit. The common name "quinsy berry", refers to its effectiveness in treating quinsy, a severe throat inflammation. The seeds are a source of oil, righ in gamma-linolenic acid, which is also found in Oenothera biennis (See, Evening Primrose).

Aromatic shrub with yellow-brown shoots and 5-lobed leaves, to 10cm (4in) long. Tiny green-white flowers are borne in pendent clusters of 4-10 in spring, followed by globose, many-seeded, black berries, 1cm (½in) in diameter.

Common Name:

Quinsy Berry

Other Names:

Blackcurrant

Botanical Name:

Ribes nigrum

Genus:

Ribes

Family:

Grossulariaceae

Cultivation:

Well-drained, fertile, preferably clay soil in sun or partial shade, with protection from cold winds and late frosts. Remove weak growths and one third of older (gray or black) shoots in autumn. Bushes tend to lose vigor with age and are usually replaced every ten years or so. Buds may be damaged by birds, aphids, and blackcurrant ("big bud") gall mites.

Propagation:

By hardwood cuttings in winter.

Harvest:

Leaves are gathered during the growing season and used fresh, or dried for use in infusions; essential oil is extracted from buds. Fruits are picked when ripe; fixed oil is extracted from ripe seeds.

Native Region:

Europe to C Asia, Himalayas.

Height:

2m (6ft)

Width:

2m (6ft)

Varieties:

Ben Sarek
Is a compact, very high yielding, mid-season variety, producing large, high quality fruits.

Ben Tirran
Produces large, well-flavored fruits that ripen late; high yielding and disease resistant.

Goliath
Is upright, with very large, superbly flavored berries; mid-season.
Originated before 1847

Hardiness:

Z3-9

Parts Used:

Leaves, fruits, seeds, buds

Properties:

A sweet-sour, astringent, tonic herb that reduces inflammation, strengthens capillaries, and controls bacterial infections.

Medicinal Uses:

Internally for colds, capillary fragility, and mouth and throat infections. Externally for sore throat.

Culinary Uses:

Fruits are eaten raw or cooked, and made into jams, jellies, syrup and cordials; also used to flavor wine vinegar. Dried leaves are used to make tea.

Economic Uses:

Fruit extracts are used in herb teas, and to make liqueur, known as crème de cassis. Fixed oil is used in cosmetics and food supplements; pungent, musky essential oil, known as cassis, is used in perfumery. Dried leaves are used in blended herb teas.

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