Growing Blackcurrants For Health by Linda Gray

This is an excerpt from Linda' s book 'Grow Your Own Pharmacy'

Blackcurrants are an ancient fruit and were probably picked from wild plants thousands of years ago. Since the middle ages they have been used medicinally to treat many different health problems. Although it wasn't until the 19th -20th centuries we started to understand just how good blackcurrants really are. It has been since proved they are packed full of vitamins and minerals and are probably one of the best garden fruits to grow.

During world war 2, it was very difficult to find sources of vitamin C in the UK and the government of the time encourage blackcurrants to be grown, as they have one of the highest vitamin c content of any fruit. Consequently the whole of the blackcurrant crop in the UK was made into cordials and British children grew up on the healthy juice. Blackcurrant juice is still an incredibly popular drink in the UK and across the world.

Growing Blackcurrants

There are a number of new hybrid varieties of blackcurrants that produce fruits as large as grapes. They are also sweeter and need less sugar added. There are also many different varieties of blackcurrant and your local garden centre will probably stock the most compatible plants for your region.

Blackcurrants can also be started by literally pushing a cut off branch from an old plant into the ground and waiting for it to grow. Not all canes will work so its worth planting quite a number of them if you can. Once they start producing leaves, leave them in the ground until the following year, because an old cane will often produce leaf and then die.

If they are still going the following year, dig up gently and transplant to your chosen site.

Prepare The Site:

Blackcurrants are generally a very hardy crop and will grow in more or less any soil type. But  to get the best crops, a little preparation is needed. Dig the ground over, remove any perennial weeds and non-organic debris. Dig in some well rotted manure or compost.

The ground should be moist but well drained. Blackcurrants won't do so well in very dry ground. And it definitely mustnt be waterlogged.

Position:

Blackcurrants like full sun but will tolerate a little shade if they have to.

Planting blackcurrants:

Plant blackcurrant bushes from early winter to early spring, anytime when it's not too cold or wet.

Dig a hole a bit bigger than the root structure and a little deeper. Ease out the roots gently and plant. Firm the soil down around each plant. They should be spaced about 6 ft (around 2 metres) apart.

Its advisable to prune the plant straight away, by cutting all branches down to around the second bud up from the ground. This seems a bit extreme but it will encourage the roots to grow as well as sending up more branches
 - more branches means more fruit!

Check on the planting recommendations on your variety before you do this though.

Caring For Blackcurrants:

Water blackcurrant s regularly and dont let the ground dry out. Mulching helps to contain water, and if you mulch with a good garden compost, you get to feed the plants at the same time.

Keep weed-free - mulching helps to prevent weeds taking over. Apart from the first year, blackcurrant bushes should be pruned every winter. Leave to settle in the first year but from the second winter on, prune carefully.

Take about 20% out of the middle of the plant and cut away any dead wood or branches that are twisted together or crossing over each other. Use a sharp pair of secateurs to do this so you dont damage the remaining wood by tearing it.

Its also advisable to take a little wood from the outside of the plant, but not too much. You may have pruning instructions for your particular variety of blackcurrant. Read these first before you start snipping. New hybrid varieties could have different requirements.

Blackcurrants should be picked on a dry day - the fruit will deteriorate much quicker if wet or damp when picked.

Polytunnels And Containers:

Blackcurrant bushes are really an outdoor crop and unless you live in a particularly difficult growing region, for example very close to the sea or the north pole, its probably best to stick with outdoor growing.

The same with containers. You may possible be able to get some fruit from a container grown blackcurrant but its unlikely the plant will thrive if root growth is restricted in any way.

Storing:

Traditionally blackcurrants have always been made into jellies and jams and this is an ideal way to store blackcurrants almost indefinitely. Otherwise, pies, tarts and other desserts can be made, frozen quickly and stored in the freezer for several months. Remember to label the container.

Also of course you could make your own blackcurrant juice and freeze or bottle. If you dont use preserving sugar the bottled juice will have to be consumed fairly quickly. Keep in the fridge for a longer shelf life.

Fresh blackcurrants will keep fairly well for five or six days in the fridge but don't wash them before putting in the fridge.

The new hybrid varieties produce sweet fruits and its unlikely that you'll be able to grow enough to store as they will be so easy to pick and eat!

Blackcurrant Recipes

Blackcurrant  juice is probably one of the healthiest drinks you can produce from your garden, especially for the children. There are other great things you can do with blackcurrants too!

Blackcurrant Jam

Ingredients:

4lbs (1.8kg.) / 16 cups blackcurrants
3 pints (1.7 litres ) / 7 cups water
6lb ( 2.7kg.) / 12 cups sugar

This quantity makes about 10lbs of jam ( 4.5kg ). Prepare jars in advance.

Method:

Prepare fruit - remove any leaf or stalks and damaged fruit. Wash under running water and drain.
Place fruit in a large heavy based or preserving pan, with the water. Bring to the boil then lower the heat and simmer for about 40-50 minutes. Stir from time to time to prevent sticking. Make sure the fruit is very tender and the contents have been reduced.

Remove from heat and stir in the sugar. Keep stirring until sugar is dissolved then return to heat and boil rapidly for about ten minutes.

Test for a set: either use a sugar thermometer and insert into jam. When the temperature is 221f or 105c the jam is ready. Or if you havent got a sugar thermometer, place a small plate or saucer in the fridge beforehand and when the mixture has been boiling for ten minutes put a little of the jam onto the cold plate. Let it cool then push your finger over the surface.
If the surface of the jam wrinkles then the setting point has been reached.
If not, boil for a further few minutes and test again.
Remove any scum from the surface then spoon the jam into prepared jars. Make sure the jars are warm before putting hot jam into them as the glass may crack.

Copyright 2008 Linda Gray. This is an excerpt from Linda' s book 'Grow Your Own Pharmacy' has lots more recipe ideas for fruits and vegetables you can grow at home, as well as at-a-glance vitamin tables and step by step instructions to produce your own healthy diet. Published by Findhorn Press. www.findhornpress.com.