OAEC Black Currant
Black currants have a rich tart flavour when eaten raw, but are usually cooked in sweet or savoury dishes. They are used to make jams, preserves, and syrups and are grown commercially for the juice and alcoholic beverage market. Their astringency creates added flavour in sauces, meats, and other dishes, and beautifully accompanies roast beef, grilled lamb, seafood, and shellfish. The variety we offer is propagated from plants that have been in the OAEC Gardens for over 35 years.
Water: Damp, cannot tolerate drought
Hardiness: Frost Hardy
Habit: A woody, medium-sized shrub to 5' tall
Light: Full Sun to Partial Shade
Soil: Fertile soil
Origin: Temperate parts of Central and Northern Europe and Northern Asia