Ancient herbalists’ belief that blackcurrants benefit human health. Normally herbalists interested in their medicinal qualities originally harvested blackcurrants from the wild.
The use of blackcurrants fruit as a herbal medicine emerged in the Middle Ages. In the 16th century, European herbalists started to recommend Ribes berries or their syrup for the treatment of several illnesses, including bladder stones and liver disorders, cough and lung ailments.
In England blackcurrants were once called ‘squinancy berries’ because they were used to treat quinsy.
These small berries don’t appear to have been cultivated until around 1500. During 1700s , blackcurrants were domesticated in eastern Europe and sold to farmer’s markets in Russia.
During the Second World War blackcurrant cultivation was encouraged by British government due to in part the fruit’s suitability to the UK weather and the berries’ high content of vitamin C.
Nowadays blackcurrants are the leaders Ribes crop worldwide and are still mainly processed rather than used fresh, due to their strong flavor.
History of blackcurrant
