Currant bushes are more common in Europe than here in North America.
We grew up watching (and later on helping) our mothers and grandmothers picking the berries, turning them into delicious jam or freezing them for a later use;
hopefully for our all favourite cake: Black Currant Kuchen.
No wonder we bought three bushes a few years ago,
when we discovered them in a nursery close by:
one with black, one with red and one with white berries.
We were curious which one would grow best:
the black currant was announced without any doubt to be the winner.
Not only is the taste more intense,
the black berries are twice the size of their red and white cousins, and on top of everything else they convince with their nutrition facts.
Here is a comparison between blueberries and black currants:
100g Blueberries: 100g Black Currants:
Vitamin A 2% 7.5%
Vitamin C 1.5% 301% (no I did not forget a comma)
Vitamin E 4% –
Vitamin K 13% –
Calcium 0.5% 5%
Iron 3.5% 19.5%
Magnesium 1.5% 6%
Zinc 1.5% 2%
Copper – 9.5%
Manganese – 11%
Phosphorus – 8.5%
…and the antioxidants: the darker the fruit the higher the antioxidant content.
No surprise that a study in Britain by
Dr Stewart, claims the humble black currant to be the N0 1 superfruit!
When I prune my bushes after the harvest in fall, I push the canes directly into the soil. It is surprisinng how easily they grow. By doing this for years, I now have an abundance of black currant bushes and as result plenty of frozen goodness in my freezer!
We love them for breakfast with yoghurt and oats, in smoothies, in homemade ice cream, as sugar reduced jam and of course in the above mentioned Kuchen.