BLACK CURRANT — RIBES NIGRUM L.
A shrub with fragrant leaves; flowers are greenish, in catkins. It is widely distributed in forests and river floodplains, especially in Siberia, and is cultivated in the European part of Russia. It bears fruit in July–August. Ripe black currant berries (Fructus Ribis nigri) are harvested from wild and cultivated bushes. They are processed fresh into vitamin syrups or dried (in ovens). Leaves are also harvested for vitamin mixtures. Buds collected in early spring are preserved with alcohol for the food industry due to their pleasant aroma.
The berries contain vitamin C (100–400 mg% in fresh berries) and vitamin P, as well as organic acids, traces of essential oil, sugar, pectin, and more. Leaves contain 349 mg% of vitamin C and essential oil.
Black currant is used to treat vitamin deficiency. Dried berries are brewed like tea. They are also included in vitamin mixtures along with rosehip fruits. Syrup from fresh berries and other preparations are also used.