Blackcurrant

History and origin

The blackcurrant, a plant native to Europe, has been cultivated in France since the 16th century, particularly in the west and the Loire Valley, where the blackcurrant was first called “pepper tree”. In the 18th and 19th centuries, it was believed to have medicinal properties, capable of treating fevers, parasites and migraines. Its culture spread from the 19th century, especially in Burgundy, before spreading throughout France. The Côte d’Or has become the heart of its production, giving birth to liqueurs and crèmes de cassis famous throughout the world.

Variety and cultivation

The blackcurrant, a deciduous shrub, flowers in April to produce black berries in clusters, harvested between the end of June and mid-July. Cut in February-March, it offers several varieties, such as ‘Noir de Bourgogne’ for its aroma and ‘Titania’ for its resistance. It thrives in rich, drained soil.

Did you know?

Black currant was banned in the United States in 1911 because it was thought to produce a fungus that could damage pine trees. Some states began lifting the ban in 2003.