Common name: black currant
Ribes nigrum is a deciduous shrub native to western Europe. It forms a multi-stemmed open shrub to about 1.5 meters. The black fruit hang in bunches and ripen more slowly than redcurrants. The fruit has an intense flavour and can be eaten fresh though is more commonly used in jams, jelly’s, wines and syrup. Fruits are very high in vitamin C.
Plants are hardy in sun or light shade and moderately fertile soil. In areas which experience hot summers (Hawke’s Bay) they are best protected from afternoon sun.
Fruit is produced on one year old wood. Kath Irvine at Edible backyard has some great tips on pruning both red and black currants.
- 1.5 meters
- Sun to part shade
- Fertile soil
- 1.25 litre pot