Blackcurrant
Blackcurrant
Blackcurrant (pronunciation: /ˈblækˌkʌrənt/, etymology: from Middle English black + currant) is a woody shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils and is widely cultivated both commercially and domestically.
Description
The Blackcurrant is a small, woody and perennial shrub that grows up to 1-2 meters tall. The leaves are alternate, simple, 3 to 5 cm broad and long with five palmate lobes and a serrated margin. The flowers are 4–6 mm in diameter, with five reddish-green to brownish petals; they are produced in racemes 4–6 cm long.
Cultivation
Blackcurrant cultivation is a long-established practice in Europe, with the first recorded cultivation dating back to the 11th century in Russia. The plant is typically propagated through hardwood cuttings rather than seeds, with planting usually taking place in the autumn or winter.
Uses
The fruit of the Blackcurrant plant is a rich source of Vitamin C and is used in a variety of culinary applications such as jams, jellies, desserts and is also used in traditional medicine.
Related Terms
- Ribes nigrum: The scientific name for the Blackcurrant plant.
- Grossulariaceae: The family to which the Blackcurrant plant belongs.
- Vitamin C: A vitamin that is abundant in Blackcurrant fruits.
External links
- Medical encyclopedia article on Blackcurrant
- Wikipedia's article - Blackcurrant
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski