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LATIN NAME: Ribes nigrum
FAMILY: Grossulariaceae
GENUS: Ribes
DISTRIBUTION AREA: the species range covers almost the entire territory of Europe, the forest zone of the European part of Russia, Siberia, Kazakhstan, China and the north of Mongolia. Introduced in North America
BOTANICAL INFORMATION: Ribes nigrum reaches 1-2 m high. Young shoots are pubescent, pale; old ones are brown. Leaves are 3–5 cm wide and 12 cm long, with serrated edges, three-five-lobed with golden glands along the veins; laminas are usually wide-triangular, medium one is often elongated, dull above, and dark green, bare, pubescent from below. Inflorescences are drooping racemes of 3-5 (up to 8) cm long, with bare or pubescent pedicels. Flowers are 7–9 mm long, 4–6 mm in diameter, five-membered, bell-shaped, violet or pinkish-gray. Petals are oval. Sepals are bent out, acuminate, rather wide. The fruit is an edible, fragrant berry, with an average diameter of up to 1 cm, black-brown or greenish, with a glossy skin. It has from 3 to 37 seeds.
CHEMICAL COMPOSITION: Black currant berries contain vitamins C, B, P, provitamin A; organic acids (citric and malic), various sugars (mainly glucose and fructose), glycosides and flavonoids, pectin, tannic, anthocyanin (cyanidin, delphinidin) and nitrogenous substances. The mineral composition of berries includes sodium, potassium, calcium, magnesium, phosphorus, iron. Black currant leaves are rich in ascorbic acid, carotene, phytoncides, essential oils.
TINCTURE RECIPE FROM BLACK CURRANT: take a glass jar. Put 500 g of black currant berries and 4 leaves there. Pour 1 liter of alcohol base over the berries and leaves. Close it properly. Leave the container in the dark, cool, dry place for 14 days, shaking periodically. When ready, strain and take 20-30 drops 3 times a day.
“Some of the sweetest berries grow among the sharpest thorns”
Gaelic Proverb
*This article is for informational purposes only. We suggest consulting with a physician before using these or any other herbal supplements.
