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Blackcurrant

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This article is about Ribes nigrum, a temperate climate berry bush commonly termed Blackcurrant (Black currant).

Note that Redcurrant and Whitecurrant are a different species called Ribes rubrum, discussed in a separate article (See; Currants).

Taxonomy

Family: Grossulariaceae

Genus: Ribes

Species: R. nigrum

Blackcurrant is therefore closely related to Gooseberry (R. uva-crispa). Jostaberry is a hybrid between R. nigrum, R. uva-crispa and R. divaricatum.

Etymology

The word currant used to exclusively refer to the type of dried grape cultivar ("Black Corinth"). It was shortened from the phrase "raysyn of Curans" (late 14c.), from Anglo-French "reisin de Corauntz" or "raisins de Corinthe" (grapes of Corinth), referring to the Greek harbor of Corinth that was the primary source of export. Gradually, the name got corrupted into currant.[1]

In circa 1570 the word was also applied to certain berry bushes of Northern Europe, and later applied to plants with similar fruit in America and Australia.[2]

Uses

Can be made into alcoholic drinks, see: Household Cyclopedia, Wines and Ciders (1881)

Can be made into jelly.

See also

External links

  • Zante currant (Wikipedia).
  • Currant (Online Etymology Dictionary).