OAEC Black Currant

Ribes nigrum

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

OAEC Black Currant