This is a very popular fruit shrub, often found in home gardens. It grows up to 2 meters tall. Black currants contain more vitamin C than lemons – and even four times more than oranges!

Use: The medicinal properties of black currants are well known. They are an excellent detoxifying agent, inhibiting the growth of fungi, bacteria, and viruses. They strengthen the heart and lower blood pressure. The fruits are suitable for fresh consumption and for making preserves, juices, liqueurs, jams, and jellies.

Flowering and fruiting: Flowers appear from late April to May. The fruits are black, round, and grow in long clusters. Harvest is in July. Black currants are rich in vitamin C, P, B-group vitamins, provitamin A, biotin, and folic acid. They also contain minerals like potassium, iron, calcium, magnesium, and trace elements such as manganese, boron, and iodine.

Care: Grows well in any soil. Suitable for sunny to shady spots. Plant deeper than it was in the pot. Plant 1–1.5 m apart.

Pruning: After planting, cut the seedling back to 2–3 buds. This promotes the growth of 6–9 young shoots in the first year. In following years, thin the bush to avoid overcrowding. Black currants fruit best on short shoots, especially those growing from 2- to 4-year-old branches. Do not cut one-year-old shoots — remove only old, 5- and 6-year-old ones. For the first 5 years, shorten one-year-old shoots by half. Completely remove weak, crossing, or sprawling branches. In year 6, in March or after harvest, cut out the oldest 5-year-old shoots and replace them with the same number of one-year-old ones, shortening them to promote branching. The bush should have 3–4 shoots of each age (1–4 years). This balance is key to a bountiful harvest.