‘Big Love’ blackcurrant is used both as a fruit-bearing and medicinal plant. The fruits can be eaten fresh or made into wine, juice, compote, jam, and jelly.

Use: Distinctive in flavor, juicy black berries gathered in clusters. They can be eaten raw or processed (they taste even better). Blackcurrant fruits are extremely rich in vitamins (more than other currants), especially vitamin C and PP. They support metabolism and boost the immune system. They have anti-inflammatory, diuretic, and sweat-inducing properties.

Flowering and fruiting: A fairly slender shrub with large, palm-shaped, bright green leaves divided into 3–5 lobes. Small yellow-green flowers give way to shiny black berries hanging in clusters. The fruits ripen gradually from the end of June through July. Shrubs should be planted at intervals of 1–1.5 m. For dense hedges, the spacing should be about 50 cm.

Care: The plant has low soil and site requirements. It is highly frost-resistant (can grow even at higher altitudes). Unfortunately, it is not entirely resistant to diseases and pests. The best method of control is to remove diseased branches completely by cutting them at ground level.

Pruning: Prune blackcurrants so that 1 to 20 branches remain on the shrub. Pruning should be done annually to stimulate new growth. The best time for pruning is late summer to autumn (after fruiting). Cut out old 4–5-year-old shoots with weak fruiting. In spring, remove all damaged branches. Blackcurrants grow best in light, moist, fertile soils and prefer moderately sunny or slightly shaded positions.