Blackcurrant

The blackcurrant is a bushy fruit bush whose berries, with a bitter taste, are used to make jellies, sorbets and coulis. Main ingredient of the kir, a Burgundian aperitif based on blackcurrant, it is also present in savory dishes such as game or poultry. From the Grossulariaceae family like the redcurrant, it is native to northern Europe. There are several varieties, including the Andega blackcurrant with its fleshy fruit or the Black Dawn, which is resistant to disease, not to mention the Noir de Bourgogne, the fruity base of kir.

Found in the wild, usually near water, the blackcurrant grows alone and requires little maintenance. It is advisable to plant it before the beginning of the frost period so that it acclimatizes to the ground. The shrub adapts to almost any type of soil, except if it is too dry or too sandy. It grows faster when the soil is rich in humus.

Before planting, it is recommended to scratch and moisten the roots. The plants must be spaced at least two meters apart. It appreciates the sun and fears an excess of wind or frost. Pruning is done just before the arrival of spring. It is enough to thin out the center and to remove the dead or too damaged branches. In summer, a generous watering every morning is necessary. Fruiting takes place in summer and sometimes lasts until the end of September.