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CULTURAL AND WILD PLANTS
Currant black. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Black currant, Ribes nigrum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Currant Family: Grossulariaceae (Currant) Origin: Europe Asia Area: Blackcurrant grows in temperate climates in Europe, Asia and North America. Chemical composition: Blackcurrant contains vitamins C, K, PP, as well as carotenoids and flavonoids. It also contains trace elements such as potassium, calcium, magnesium, iron and copper. Economic value: Black currant is used for the production of jam, compotes, juices, wine and liqueurs. It is also used as an ornamental plant and in medicine. Legends, myths, symbolism: In some cultures, blackcurrant symbolizes longevity and health. The plant contains many vitamins and minerals that have a beneficial effect on the human body. In folk medicine, blackcurrant has been used to treat a number of ailments such as the flu, colds, allergies, and heart disease. In Western culture, blackcurrant is also associated with magic and mystery. In medieval Europe, the plant was used to make a potion that was believed to cure mysterious and incomprehensible diseases. In some traditions, blackcurrants have been used to create amulets and talismans that protect against evil spirits and unwanted energies. In some cultures, blackcurrant symbolizes modesty and simplicity. The plant is not outstanding in size or appearance, but its value in the food and medicinal industries is highly valued. In this sense, blackcurrant symbolizes modesty and value, which are hidden in inconspicuous and inexperienced things. In addition, in some cultures, blackcurrant is associated with magic and secrets. In medieval Europe, the plant was used to make a potion that was believed to cure mysterious and incomprehensible diseases. In some traditions, blackcurrants have been used to create amulets and talismans that protect against evil spirits and unwanted energies.
Black currant, Ribes nigrum. Description, illustrations of the plant Blackcurrant, Ribes nigrum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Shrub up to 2 m high, with upright fluffy brown shoots. The leaves are alternate, serrated, glabrous above, pubescent along the veins below and covered with punctate odorous glands. The flowers are whitish, collected in a simple brush of reddish color. The fruit is a juicy fragrant black berry. Blooms in April-May. Homeland blackcurrant - Central and Northern Europe, Asia Minor and Siberia. This is a relatively young culture. It was not known to either the ancient Greeks or the Romans. Currant cultivation dates back to the beginning of the Middle Ages. Many cultivars originated by crossing the wild with European or Siberian blackcurrant subspecies. All varieties of currants have sour and tart berries, and only a few have dessert-quality berries suitable for fresh use. Blackcurrant is a drought- and winter-hardy plant, but at the same time it is sensitive to spring frosts. The soil prefers highly fertile, well-fertilized and moist. In mid-latitude conditions, seedlings are best planted in October-November. For good survival, the roots are dipped into a mash of organic fertilizers before planting. Bushes are planted at a distance of 0,7-1 m from each other; periodically water them, remove weeds. Currants come into fruition in the third year after planting. After five or six years, the plant needs a rejuvenating pruning, otherwise the yield will fall. Berries are harvested in June, as they ripen, without brushes. Fruits contain many sugars and organic acids, a large amount of vitamins C, P, B1, B2, PP, carotene. In terms of vitamin C content, currants are second only to rose hips. Of the minerals, potassium and iron predominate. There are many pectin, tannin and P-active phenolic compounds in the fruits; there are dyes, glycosides and essential oil. Leaves contain vitamin C, essential oil. Currant is an excellent raw material for the manufacture of vitamin concentrates. Vacuum-boiled juice that has undergone a fermentation process loses only 20% of vitamin C. Only 15-20 g of fresh berries is enough for a healthy person to meet his daily requirement for vitamin C. It should be noted that, unlike many other berries and fruits, currants contains very few enzymes that destroy ascorbic acid. Therefore, it can serve as a reliable source of natural vitamin throughout the winter and spring, especially crushed and mixed with sugar. Ripe fruits and dried currant leaves have long been used in folk medicine for colds. Currants are used to stimulate appetite, with anemia, cough and hoarseness. An aqueous infusion of leaves and stems is effective for dropsy, joint pain, rheumatism, gout, bladder stones, difficulty urinating; it is used externally for skin diseases. In scientific medicine, the use of currants is due to a rich set of vitamins, iron, potassium, pectin and tannins, organic acids. Fresh currants are used for diseases of the gastrointestinal tract, for cardiac arrhythmias, heart defects, atherosclerosis, cardioneurosis. Dried berries as a multivitamin remedy are used for beriberi and to increase the body's resistance to infectious diseases. Currant leaf extract stimulates the adrenal cortex. Currant fruits with their unique and persistent aroma (thanks to essential oils) are high-quality raw materials for the preparation of jam, syrup, jelly, jelly, marshmallows, candy fillings, marinades, refreshing drinks. Leaves are used instead of tea, leafy twigs are included in the recipe for pickling vegetables. They not only preserve the natural color of raw materials, but also enrich products with phenolic compounds and vitamins. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Currant black. Description of the plant, area, cultivation, application
It grows everywhere in damp forests, among shrubs, along the banks of rivers and other water bodies, on moist soils. Branched shrub up to 1,5 m in height. Young branches are lowered, pale yellow, dotted with dotted odorous glands. Old branches are bare, brown. The leaves are alternate, long-petiolate, dark green above, light green below, with golden glands that secrete an essential oil of a specific smell. The buds are light, pointed, pale green in color, laid in the summer in the axils of the leaves, develop in the fall, remain until spring. Blooms in May - June. The flowers are small, bell-shaped, pinkish-green, collected in drooping racemes on pedicels, located in the axils of the leaves. The fruit is a black spherical berry up to 10 mm in diameter. On its surface there are a lot of golden glands with essential oil, in the pulp there are a lot of red-brown angular seeds. Fruits contain organic acids, vitamins C, group B, carotene, phytoncides, glycosides, sugars, flavonoids, tannins, pectin, coloring matter, mineral salts, micro- and macroelements. There are a lot of phytoncides, flavonoids, carotene, vitamin C in the leaves. Essential oil and flavonoids are found in the kidneys. In nutrition, fruits, buds, black currant leaves are used. Jam, jelly, jam, jelly, compote, confiture, candied fruits are cooked from the fruits, kvass, drinks, juice, etc. are made from the kidneys. Syrups and fruit essence are prepared from the kidneys. The leaves are used in pickling and preserving vegetables. They protect food from spoilage, give the marinade a special smell. Fruits of black currant with sugar. Dried fruits of black currant pass through a meat grinder along with sugar, mix thoroughly, bring to a boil, cool. Pour the mass into sterilized jars, cover with plastic lids. Store in a cold place. 1 kg of black currant, 2 kg of sugar. Fruits from blackcurrant in sugar. Pour the fruits with sugar, put in jars, cover with parchment paper. Store in a cold place. 1 kg of black currant, 2 kg of sugar. Black currant fruits in sugar syrup. Blanch blackcurrant fruits for 2-3 minutes, drain, put tightly in jars, pour 70% sugar syrup, cover with lids and pasteurize at a temperature of 80 ° C: half-liter jars - 20, liter -25 minutes. Seal banks. Blackcurrant puree. Rub the blackcurrant fruits through a sieve, mix with sugar, heat to a temperature of 70-80 ° C and stir until the sugar dissolves. Then put the puree into jars, cover with plastic lids. 1 kg of blackcurrant fruits, 2 kg of sugar. Blackcurrant paste. Pour blackcurrant fruits with a small amount of water, boil until softened, rub through a fine sieve, add sugar, boil over low heat until sour cream thickens, cool, beat, transfer to wooden trays, dry in a warm oven. Store in a cool dry place. 1 kg of blackcurrant berries, 150 ml of water, 60 g of sugar. Blackcurrant jam. 1. Blanch berries without stalks for 2-3 minutes, drain, pour into hot syrup and cook over low heat until tender. Arrange the jam in sterilized jars. You can periodically remove from heat for 10 minutes, then cook until tender. 1 kg of berries, 1 kg of sugar, 400 ml of water. 2. Cover the blanched berries with sugar for 8 hours. Drain the released juice, boil, pour berries into it, boil again, let stand for 6 hours, then cook until tender. 1 kg of currant berries, 1,5 kg of sugar. 3. Pour the blanched berries with sugar syrup, boil over low heat, remove from heat for a few minutes, carefully remove the foam, then cook until tender. When warm, pour the jam into sterilized jars, cover with lids. 1 kg of currant berries, 1,5 kg of sugar, 300 ml of water. 4. Put blanched berries in boiling syrup, cook over low heat for 30 minutes. Remove from heat for 8 hours, then boil until tender. 1 kg of currant berries, 1,5 kg of sugar, 200 ml of water. In folk medicine, blackcurrant berries and leaves are used. Berries lower blood pressure, improve the state of the cardiovascular system, increase appetite. They have a vitamin, diuretic, restorative, anti-atherosclerotic, anti-inflammatory, analgesic effect, enhance the functions of the stomach, intestines, and liver. The leaves have an anti-inflammatory, diaphoretic, diuretic effect, promote the release of purine substances, uric acid, stimulate the functions of the adrenal cortex. The kidneys have a laxative effect. Infusion of blackcurrant fruits. Infuse 25 g of fruits in 200 ml of boiling water for 2 hours, strain, add sugar to taste. Drink 100 ml 2-3 times a day as a vitamin drink for hypovitaminosis, general weakness, poor appetite. Infusion of black currant leaves. Infuse 20 g of leaves in 300 ml of boiling water for 4 hours, strain. Drink 100 ml 4-6 times a day for rheumatism, gout, hypertension, take baths for exudative diathesis. A decoction of blackcurrant fruits. Boil 20 g of fruits in 200 ml of water for 10 minutes, leave for 1 hour, strain. Drink 1 tablespoon 3 times a day for swelling, colds, fever. Collection tincture. Infuse 25 g of currant and rose hips in 300 ml of boiling water for 12 hours, strain. Drink 100 ml 3 times a day for hypertension, general weakness, hypovitaminosis. Contraindications hypersensitivity to the plant. Use with caution in gastritis, peptic ulcer of the stomach and duodenum with high acidity of gastric juice. Fruits are harvested without stalks as they ripen, dried in the shade, ovens at a temperature of 50-60 ° C. Dried fruits are wrinkled, slightly fragrant, sour, slightly astringent, crumble, do not stick together into lumps when squeezed by hand, do not stain the hand. Leaves are harvested only in June - July, air-dried in the shade. Dried leaves with petioles are green or gray-green, with a specific odor that increases when rubbed. Buds are harvested in winter and early spring. Branches are cut, tied into bundles, then upholstered or cut off by the kidneys. Store frozen or in alcohol. Sometimes dried at a temperature not higher than 15-20 ° C. Shelf life of fruits - up to 2 years, leaves and buds - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Blackcurrant, Ribes nigrum L. Botanical description, distribution, chemical composition, features of use
Gooseberry family - Grossulariaceae. Shrub 100-200 cm high. The bark of the stems is dark brown or reddish brown. The leaves are fragrant, three-, rarely five-lobed, downy along the veins, with darkish glands. The flowers are bisexual, lilac-gray or greenish-reddish, collected in drooping racemes. The fruit is a multi-seeded black, purple or brown berry. Blooms in May - June. The fruits ripen in June - August. It grows on moist, well-drained soils, along the banks of rivers, streams, oxbow lakes and lakes, on the outskirts of swamps. In nature, the range of the species covers almost the entire territory of Europe, the forest zone of the European part of Russia, Siberia (from the Urals to the Yenisei and Lake Baikal), Kazakhstan, China and the north of Mongolia. The species is widely cultivated throughout the world. The fruits contain a lot of ascorbic acid (0,4-0,5%), vitamins - thiamine, riboflavin, rutin, carotene, sugars (6-16%) - glucose, fructose, sucrose, anthocyanin compounds (0,85-1,23, 0,1%) -cyanidin, malvin, delphinidin and their glycosides, flavone substances (XNUMX%), myricitrin, kaempferol, quercetin, traces of isorhamnetin, organic acids, mainly malic and citric, as well as succinic, salicylic, tartaric, quinic, pectin substances, salts of potassium, iron, iodine, manganese. Leaf buds, flowers and leaves contain 0,25-0,75% essential oil, which gives them a characteristic odor. The composition of the essential oil includes hydrocarbons and alcohols of the terpene and sesquiterpene series: D-pinene, L- and D-sabinene, D-caryophyllene, D-cadinene (up to 85%). The leaves contain quite a lot of ascorbic acid (up to 0,4%), tannins, phytoncides. Due to the high content of ascorbic acid, black currant fruits are of great dietary importance. Its fruits are eaten as a valuable multivitamin product. Berries are eaten fresh, processed into jams, jams, marmalade, juices, purees, fruit drinks, canned, ground with sugar at home. Canned kidneys are used to make syrups and liqueurs. The leaves are used for flavoring kvass, for salting and pickling mushrooms, cucumbers, tomatoes, sauerkraut.
Preparations from fruits in medicine are recommended for hypo- and beriberi, anemia, as an antitussive, diaphoretic for bronchitis, scurvy, as an appetite enhancer, tonic, to restore strength after serious illnesses. The fruits are part of the vitamin fees. It has been established that blackcurrant stimulates the function of the adrenal cortex, an aqueous infusion of its leaves is used to treat Addison's disease. In Tibetan medicine, the leaves are used for tuberculosis of the lymph glands, for the treatment of skin diseases. In folk medicine, leaves harvested in summer were used for rheumatism, gout, diseases of the liver and biliary tract, as a means of facilitating the excretion of purine substances and excess uric acid from the body, for edema, as a urinary, diaphoretic, hemostatic and astringent, for urolithiasis. diseases, allergies, hypertension; fresh fruit juice - for stomach ulcers, hypertension, sclerosis, diabetes, as an antitussive, sedative, mild laxative (kidneys were sometimes used for this purpose), with bleeding gums. In veterinary medicine, black currant leaves are used as a diuretic. Dry leaves can serve as a surrogate for tea. Good honey plant, gives nectar and pollen. In Eastern Siberia from the lake. Baikal to Kamchatka and Anadyr there is a wild grouse currant (grouse currant - Ribes dikuscha Fisch.). Sour black berries are used mainly in the manufacture of drinks, in the confectionery industry. The leaves and fruits are used by the local population as a substitute for tea. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Black currant, Ribes nigrum. Botanical description of the plant, area, methods of application, cultivation
Deciduous shrub 1-2 m high, young shoots are fluffy, pale, adults are brown. Leaves 3-5 (up to 12) cm long and wide, with serrated edges, three-five-lobed with golden glands along the veins, the lobes are usually wide-triangular, the middle one is often elongated, dull above, dark green, glabrous, downy along the veins. Inflorescences - drooping racemes 3-5 (up to 8) cm long, 5-10-flowered, with bare or fluffy pedicels 3-8 mm long and bracts 1-2 mm long, the shape of which varies from oval to linear-lanceolate. Flowers 7-9 mm long, 4-6 mm in diameter, five-membered bell-shaped, lilac or pinkish-gray, mostly densely pubescent outside. Petals are oval. Sepals recurved outward, acute, rather wide. Blooms in May - June. The fruit is an edible fragrant berry, up to 1 cm in diameter on average, black-brown or greenish, with a glossy skin and 3-37 seeds. In 1 kg there are about 3330 berries, or 714 thousand seeds. The weight of 1 thousand seeds is 0,9-1,8 g. It bears fruit in July - August. The natural range of the species covers almost the entire territory of Europe, the forest zone of the European part of Russia, Siberia (from the Urals to the Yenisei and Lake Baikal), Kazakhstan, China and the north of Mongolia. Introduced into North America. Widely cultivated. It grows along coastal thickets, in moist deciduous, mixed and coniferous forests and along their outskirts, in alder forests, along rivers, lakes, along the edges of swamps and in wet floodplain meadows, singly and in small thickets. It prefers well-lit places, although it tolerates partial shade, but it blooms less often. It prefers light loose, well-moistened fertile loams; it grows poorly on soils with high acidity. Blackcurrant berries contain organic acids (citric and malic), vitamins (ascorbic acid up to 400-570 mg%, B, P, provitamin A), various sugars (mainly glucose and fructose), glycosides and flavonoids, pectin, tannins, anthocyanins (cyanidin, delphinidin) and nitrogenous substances. The mineral composition of berries (in mg%): sodium - 32, potassium - 372, calcium - 36, magnesium - 35, phosphorus - 33, iron - 1,3. The content of ascorbic acid in other parts of the plant is also very high: in leaves (after picking berries) - up to 470 mg%, in buds - up to 175 mg%, in buds up to 450 mg%, in flowers up to 270 mg%. Blackcurrant leaves are also rich in carotene, phytoncides and essential oils. Blackcurrant berries have a sour-sweet taste and a special aroma. They are extremely valuable because of the abundance of vitamin C in them. They are consumed fresh and processed. Kissels, syrups, juices, tinctures, wines, liqueurs, jams, jelly, marshmallows, yogurts, candy fillings are prepared from berries. Currant leaves are used as a spice when pickling vegetables and mushrooms. Young leaves are used for preparing dietary hypoglycemic salads and flavoring kvass, dry leaves for making tea. They are also added to sauces. Berries (Fructus Ribis nigri), leaves and buds are used for medicinal purposes. Fruit picking is carried out as it ripens, 3-4 times per season. Dry in dryers, first withering at a temperature of 35-40 ° C, then drying at 55-60 ° C, or in air dryers and in attics. The leaves are harvested after picking the fruit from the middle of the branches and dried in a well-ventilated area. Black currant has diaphoretic, diuretic and fixative properties. Leaves, buds and fruits of blackcurrant have a disinfecting effect associated with essential oils. Since blackcurrant contains phenolic compounds, as well as vitamin K, it should not be consumed with thrombophlebitis. Too active and unlimited consumption can cause increased blood clotting. Also, the berries of this plant are contraindicated in case of excessive acidity of gastric juice, ulcerative lesions of the stomach or duodenum. The juice of their blackcurrant fruits can be harmful after a stroke or heart attack, as well as with the likelihood of developing thrombosis. Blackcurrant is not only a valuable food plant, but also an ornamental shrub. Its variegated forms and with cut leaves are known. In addition, currants provide honey bees with nectar and pollen. Honey productivity reaches 30 kg per hectare of plantings.
Black currant, Ribes nigrum L. Botanical description, area and habitats, chemical composition, use in medicine and industry
Synonyms: mokhovka, stream, etc. Perennial shrub up to 1,5 m in height, gooseberry family (Crossulariaceae). The leaves are alternate, petiolate, 3-5-lobed, up to 10 cm wide, with a fragrant specific smell. Flowers 7-9 mm long, purple or pinkish-gray. Inflorescence - brush. The fruit is a black berry up to 10 mm in diameter. Blossoms in May - June, bears fruit in July - August. Range and habitats. In nature, the range of the species covers almost the entire territory of Europe, the forest zone of the European part of Russia, Siberia (from the Urals to the Yenisei and Lake Baikal), Kazakhstan, China and the north of Mongolia. Introduced into North America. It has long been cultivated in many varieties. Chemical composition. Blackcurrant berries contain vitamins (vitamins C (up to 400 mg%; according to other sources, up to 570 mg%), B, P, provitamin A), organic acids (citric and malic), various sugars (mainly glucose and fructose) , glycosides and flavonoids, pectin, tannins, anthocyanins (cyanidin, delphinidin) and nitrogenous substances. The mineral composition of berries (in mg%): sodium - 32, potassium - 372, calcium - 36, magnesium - 35, phosphorus - 33, iron - 1,3. The content of ascorbic acid in other parts of the plant is also very high: in leaves (after picking berries) - up to 470 mg%, in buds - up to 175 mg%, in buds up to 450 mg%, in flowers up to 270 mg%. Blackcurrant leaves are rich in ascorbic acid, carotene, phytoncides, essential oils. Blackcurrant seed oil is a rich source of gamma-linolenic acid (GLA). Application in medicine. Black currant is a valuable vitamin plant. The content of ascorbic acid (vitamin C) varies depending on many factors - the degree of maturity, the phase of plant development, variety. In drought, the content of ascorbic acid in berries decreases by 20-30%, in rainy and cold summers it increases. In the northern regions, currants contain more ascorbic acid. Black currant contains almost no enzymes that destroy ascorbic acid, so it is well preserved in frozen black currant. During cooking, as well as in contact with metal utensils, part of the vitamin C is lost. Leaves, buds and fruits of blackcurrant have a disinfecting effect associated with essential oils. Preparations from the leaves and fruits of blackcurrant are active against dysentery bacillus. With the combined use of penicillin, streptomycin, tetracycline and blackcurrant berries, the activity of antibiotics increases. Leaves can serve as a source of vitamins in early spring. Kidneys, if necessary, are used as a disinfectant and vitamin agent, even in winter. Black currant belongs to plants with a very short dormant period; if the branches are brought into heat, then the buds will begin to bloom in December. The use of blackcurrant and its preparations in medicine is associated with the presence of vitamins, acids, pectins and essential oils in it. Vitamins C and P are used for the treatment and prevention of scurvy and in the complex of therapeutic measures for various diseases associated with bleeding. Blackcurrant buds and leaves are used as a diuretic for urolithiasis, pyelonephritis, cystitis: 5 tablespoons of dry or fresh crushed leaves are poured into 1 liter of boiling water, infused for 40-60 minutes better in a hermetically sealed (thermos) or glass, faience, enameled dishes. They drink freshly prepared infusion instead of regular tea, 5-6 glasses a day, adding sugar. The tea tastes good. Currant leaves are also used as part of vitamin collections with raspberry leaves, lingonberries and rose hips. Currant leaves for harvesting for the winter are harvested after picking fruits from the middle of the branches, since picking off young leaves can harm the plant; old leaves are unusable. An infusion of black currant leaves 1:1000 is also used in children's practice for baths with rickets and diathesis. For the treatment of Achilles gastritis, cholecystitis, intestinal dysbacteriosis, enterocolitis with severe putrefactive processes in the intestine, blackcurrant berries containing organic acids and pectin substances are used as an additional remedy. Pectins are plant substances from the group of polysaccharides. The presence of pectins is due to the ability of blackcurrant to form jelly. Currant berries contain protopectin, which gradually turns into pectin. The process of pectin formation is accelerated by heat treatment of berries. Under the influence of pectins, diuresis increases, sleep improves, and blood pressure decreases. In recent years, pectins have played an important role as antidotes for various intoxications. They adsorb in the intestines and bind into insoluble complexes salts of heavy metals - mercury, lead, cobalt, strontium, radioactive elements, and cholesterol. Pectins in the gastrointestinal tract are almost not metabolized and, in combination with the adsorbed toxin, are excreted from the body. The antidote properties of pectins are used to prevent occupational diseases, for example, workers who come into contact with lead additionally receive marmalade enriched with pectin. There are also attempts to use pectins as blood substitutes. Under the influence of pectins taken orally, toxic substances formed during putrefactive processes bind, the intestinal microflora normalizes, and digestion improves. For the best use of pectin, ripe blackcurrant berries are washed, allowed to drain, placed in an enamel bowl, 200 ml of water is added per 1 kg of berries, heated to 70 ° C, rubbed through a sieve, 600 g of sugar are added, boiled over low heat for 10-15 min. Pour into hot bowl. Sugar syrup from blackcurrant berries is used to rinse the mouth and pharynx for sore throats, hoarseness, dry cough. Other uses. Currant leaves are used as a spice when pickling vegetables and mushrooms. Young leaves are used for preparing dietary hypoglycemic salads and flavoring kvass, dry leaves - for making tea, added to sauces. Berries have a sour-sweet taste and a special aroma. Extremely valuable for the abundance of vitamin C in the berries. They are consumed fresh and processed. Kissels, syrups, juices, tinctures, wines, liqueurs, jams, jelly, marshmallows, yogurts, candy fillings are prepared from berries. When heated, some of the vitamins are destroyed, therefore, for long-term storage, currant berries are carefully ground with sugar and stored in this form without heat treatment. The content of vitamin C in such a paste is much higher than in jam. Leaves and buds contain up to 0,7% essential oil and are used to give a specific bouquet to tinctures and liqueurs. Blackcurrant - provides honey bees with nectar and pollen. Honey productivity reaches 16-35 kg per hectare of plantings. Under favorable conditions for the release of nectar, flowers from one hectare of Sanders currant plantings can produce 12,8-34,3 kg of honey, depending on planting density. Under conditions of cold spring, the honey yield drops sharply, but still allows you to get 7,9-21,1 kg of honey. Authors: Turova A.D., Sapozhnikova E.N.
Currant black. reference Information
Shrub up to 2 m high of the gooseberry family. The fruit is a polysemyanka of black, purple or brownish color. Blossoms in May - June, fruits ripen in June - August. Black currant berries contain 150-300 mg% (sometimes up to 450 mg%) of vitamin C, a significant amount of substances with P-vitamin activity (the total amount of flavones, flavonols, catechins, leukoanthocyanins and anthocyanins is 1100-1200 mg%), vitamins K ( 7-1,2 mg%), B1 B2, P, carotene, 6-16% sugars, organic acids (mainly malic and citric, as well as salicylic, succinic, tartaric), trace elements (the most iron: in the pulp 100 g berries - 2,1 mg%; there is iodine, manganese). Blackcurrant is a very valuable vitamin berry. The full daily requirement of a person for vitamins C and P is covered by consuming 50 g of berries or properly prepared canned food per day (raw jam, etc.). Blackcurrant is eaten as a valuable multivitamin product. Berries are eaten fresh, processed into jams, marmalade, juice and puree, fruit drinks, canned at home, ground with sugar. Canned kidneys are used to make syrups and liqueurs, leaves are used to flavor kvass, when pickling and pickling mushrooms, cucumbers, tomatoes, and sauerkraut. Currant is used in medicine as a multivitamin, diaphoretic, diuretic, tonic, anti-inflammatory agent, for anemia, diseases of the cardiovascular system, as an antitussive for acute diseases of the upper respiratory tract, as a means of increasing the body's resistance to infection. It is especially useful for hemorrhagic diathesis (a tendency to bleeding and hemorrhage), for gastritis with low acidity, hypertension, enteritis, achilia. They usually take fresh juice from berries (50-100 g three times a day) or decoction and jelly from fresh and dry fruits. Clinical trials have shown that blackcurrant leaves stimulate the function of the adrenal cortex and can be used to treat Addison's disease. In Chinese medicine, the leaves were used for tuberculosis of the lymph glands, for various skin diseases, allergies, as a tonic. In folk medicine, currant fruits were used as a diuretic, astringent, diaphoretic, leaves - for the treatment of gout, rheumatism, diabetes mellitus (help to remove purine bases and excess uric acid from the body); fruits, leaves and buds - with urolithiasis, inflammation of the bladder, edema, allergies; fresh fruit juice - for stomach ulcers with low acidity and a tendency to bleed, for hypertension and sclerosis, as a sedative, and mixed with the kidneys - as a mild laxative. In Poland, currant leaves are used for urolithiasis, rheumatism, kidney and liver diseases, in France - as an antirheumatic and diuretic. Authors: Dudnichenko L.G., Krivenko V.V.
Currant black. Application in cosmetology
Blackcurrant - the best tonic and whitening agent for aging skin - currant-honey mask. Unripe currant fruits are crushed, kneaded. For 50 g of mass add a tablespoon of fresh honey. After 20-25 minutes, the mask is removed with warm water and the face is lubricated with cream or cream. Unripe currant berries are passed through a juicer. For 100 g of currant juice, add a tablespoon of olive or almond oil, beat to thoroughly mix the mixture, which is frozen in the refrigerator. After a hot compress, the skin of the face and neck is massaged with pieces of ice from the juice for 5-7 minutes. After the massage, the face is washed with cold water, dried with a soft towel without pressure and smeared with a nourishing cream. Sour currant juice with honey whitens the skin. Pure juice is frozen to obtain ice used in refreshing massages. Author: Reva M.L.
Currant. Features of planting and growing
Black currant rich in vitamin C is successfully grown - the berry is frost-resistant, withstands sudden changes in the weather, and is unpretentious in cultivation. According to the ripening period, the currant is divided into early, mid-ripening and late, according to the size of the berries - into large- and small-fruited. Its berries are eaten fresh, compotes, jams, syrups, liqueurs and liquor are prepared from them. Also, raw materials are used for the pharmacological industry. Currant is considered one of the most useful berries. In terms of vitamin C content, it is significantly superior to strawberries and gooseberries. That is why many gardeners are sure to plant it on their plots. Blackcurrant is a source of useful microelements; almost every gardener grows it in the country. A variety of shrub varieties makes it possible to choose the right type of crop for a particular climate and region. Most varieties of culture grow in Europe and North America. The blackcurrant is considered the ancestor of many other berry bushes. Black currants are loved for their unpretentiousness, ease of propagation, low cost of planting material and, of course, for the nutritional value of berries. The roots are branched, lie at a depth of 0,2-0,4 m. The bush is a large number of branches of different ages located at different levels. It is thanks to this that the plant bears berries for more than 13 years. The largest harvest can be obtained in the 6th year after planting. The buds of the plant swell in spring already at a temperature of about 5 ° C. It begins to bloom at an indicator of 12 ° C. Because of this, the bush often suffers from spring cold. Many varieties do not need pollination, they are also cold-resistant. But to improve the taste of berries, other types of crops should be planted nearby. The greens of the plant are fragrant, it is often added to tea. The crop is rich in vitamins. Currant varieties. Breeders have bred a lot of interesting currant varieties. When choosing planting material, you first need to decide on your own preferences. The following characteristics are worth considering. Ripening time is very important. Early ripe currant begins to bear fruit in June, and late in August. If possible, you need to plant several varieties on the site at once in order to harvest throughout the summer. The sweeter the currant, the less vitamin C it contains. That is why more acidic varieties can be planted for medicinal purposes. For some gardeners, the shape of the bush, its height, is also important. This matters when the plot is small and plantings should not obscure each other or when you need to fit currants into landscape design. Bushes are small (up to 0 m in height) and quite tall (up to 8 m). The standard currant looks very interesting. You can form it yourself or buy ready-made planting material. seedlings. When buying seedlings, inspect the root system and shoots for integrity. As seedlings, it is better to take two-year-olds. They have already reached half a meter in height, acquired a reliable root system, and formed immunity. Choose better zoned varieties. They are better adapted to the conditions of your region and, with proper care, will give a good harvest. You should choose high-quality planting material. For currants, these are annual or biennial seedlings. Seedlings should be without leaves, strong. Decisive when choosing is the absence of diseases and the good condition of the roots. A healthy seedling has well-developed fibrous roots and 3-4 lignified skeletal roots 15-20 cm long. For a quality seedling, two or three shoots 40 cm long are enough. In a healthy seedling, the buds are adjacent to the trunk. If the kidney looks swollen, rounded, most likely a kidney mite has settled there. During transportation, do not allow the roots of seedlings to dry out. To protect the roots, they need to be wrapped with a damp cloth or wrap with a film. predecessors and neighbors. To avoid infection, bushes are not planted in areas previously occupied by raspberries, gooseberries or currants. Other fruit, berry or vegetable crops can be good predecessors. Avoid neighborhood with sea buckthorn, raspberries, gooseberries and cherries. Sea buckthorn roots spread up to 10 m and are located shallow, on the same level with the roots, so sea buckthorn and currants will fight for moisture and nutrition. Raspberries and cherries grow very quickly and drown out the bush. They have a common enemy with gooseberries, the gooseberry moth, therefore, to prevent infection, it is better to plant the berry away. Currants should not be planted in close proximity to trees, especially pine or walnut. The fact is that pine acidifies the soil. The walnut oppresses all vegetation nearby. It is good to plant several varieties side by side: mutual pollination increases productivity. Due to cross-pollination, the number of ovaries increases, and the berries become larger. Invalid neighborhood. For blackcurrant, the neighborhood with sea buckthorn, raspberries, apple trees, cherries is unacceptable. Neighborhood is bad for pears and cherries. Redcurrants should also be planted away from blackcurrants. Can be planted nearby. Honeysuckle and hops are good neighbors. Garlic, calendula, Jerusalem artichoke get along with the berry. The ideal neighbor is onions. They do not interfere with each other, and onions protect currants from bud mites. Onions should be planted in the fall, this will provide protection for young shoots in the spring. Soil preparation. This berry bush loves wet lands. An excellent option is a humid area. It can be flat or flat. The area must be protected from drafts. But in choosing a place, you also need to adhere to the measure - places with a close location of groundwater are not suitable for growing black currants. The soil must be nutritious. The culture grows well and develops on medium and heavy loamy soils. If there is a large amount of carbonates in the ground, but look for another site for planting a bush. To prepare the site, a territory planning should be carried out - all recesses, depressions and hills should be removed. The territory is plowed to a depth of 0 m. Weed rhizomes are dangerous for the crop, they should be disposed of, and then the ground should be dug up again. If possible, then for a year before planting a shrub, any vegetables should be planted in the ground. During the final digging, 1 kg of manure, 5 kg of superphosphate and 3 kg of potassium supplements are added (calculation per 100 sq m). The recesses are prepared 14 days before planting the cutting, during this period of time the soil will completely settle and be ready. Pit for landing. Carefully dig up a plot for currants, add 15 kg of humus and 1 tbsp. a spoonful of nitroammophoska per 1 square meter of soil. Break all the clods, level the ground and only after that dig a landing hole. At the bottom of the pit, immediately lay a couple of expanded clay shovels for drainage. The size of the hole should correspond to the volume of the roots of the seedling, so that the roots are not crowded, and they are calmly located in the hole. Before planting in a hole, put 1 teaspoon of nitroammofoski and a bucket of humus, pour a bucket of water. In this nutrient slurry we will place the seedling. Planting blackcurrant. The shrub is unpretentious and hardy, survival rate is high. Therefore, you only need to choose a quality seedling, decide on the time of planting, prepare a planting hole and follow the rules and planting pattern. Despite the fact that the currant is an unpretentious plant and will take root in any conditions and you can plant it at any time of the year, taking root and bearing fruit are two different things. In order for the plant to give a good harvest, simple, but mandatory conditions must be observed. When choosing a place for currants, select a suitable site:
We place the seedling in the pit not vertically, but at an inclination of 45 °. Try to ensure that the root neck of the currant bush (the place where the roots go into the trunk) is 5 cm deep into the soil. It remains very well to sprinkle all the roots and firmly compact the soil so that there are no voids between the roots. Next, each seedling should be watered with a bucket of water. After planting, we mercilessly remove the entire aerial part of the seedling with a sharp pruner. We leave only parts of the increments with 4 live buds on each. The tops of the cuts should be immediately painted over with garden paint to avoid infection with a glass case. It is best to plant blackcurrants in spring - in March or April. When planting in the spring, it is important to have time to plant a bush before the currant comes to life:
If planting in the fall, you need to be sure that the shrub has time to take root before serious frosts come and a thick snow cap covers the ground. Planting blackcurrants in spring The shrub is considered one of the first plants that blooms very early. Spring planting should be done as early as possible. The culture is easier to propagate by division or cuttings. The first option is simpler - shoots with roots are separated from the main plant. The soil is prepared in advance, the grass is removed, the soil is fed with humus (about 5 kg per 1 recess). If there is no humus available, then ammonium nitrate can be added. The root is deepened by 80 mm. The distance between plants is about 1-1 m. Planted seedlings are watered. As for the propagation of culture in spring by cuttings, in this case the branches are bent down and sprinkled with soil. In autumn, they are separated and planted. Planting blackcurrants in autumn The main requirement for autumn planting is that the plant should be planted 14 days before the first winter cold. Algorithm for planting crops in the fall. Pit size: 0 by 4 m. Depth: 0 m. Dig a hole and fill it less than half with nutrient soil. For one planting pit, take humus, compost (peat) 2 buckets, 150 g of superphosphate, 40 g of potassium sulfate. Before planting, inspect the root system, remove all broken and dried shoots. Two buds should remain on the shoot. Plant the seedlings at an angle so that the branches are fan-shaped. Water the recess, with the calculation of 1 bucket per 1 bush. In order for the seedlings to take root, the soil around them should be mulched with humus or peat. Alternatively, you can use dry sand. If the autumn was without precipitation, water the plants more abundantly. Allocate blackcurrant a separate area in the garden. Between the rows of bushes there should be a distance of 3 m. If the variety is compact, then the distance can be halved. To a greater extent, varieties of culture are self-pollinated, but it is better to choose a pair of mutually pollinated species.
Blackcurrant care. Blackcurrant care depends on the period of the year, age, and also on the specific variety of the berry bush. Spring. Spring care is divided into three stages. Early period (last days of March - mid-April). By this time, the snow should already have melted or partially left the garden, but the currant buds did not have time to swell. Use nitrogen as a fertilizer, as it helps the shrub quickly grow green mass. Pour the purchased mixtures for the bushes on the ground. They are poured onto moist ground and sprinkled with soil a little on top. To prevent pests from attacking, collect and destroy all round buds. Organic residues left over from the fall are collected and put into a humus mixture. Some summer residents pour boiling water over the plants to awaken the bush. Middle period (the last days of April - the first days of May). The buds are already swollen, but the appearance of spring frosts is still possible. If you did not previously apply nitrogen, then do so now. Use urea (2 tablespoons per 20 liters of water) or ammonium nitrate (4 tablespoons per 20 liters of water). After making, sprinkle the area around the root trunk with earth. Under the plants, add humus, you can use compost. Also, this period is suitable for planting new seedlings. Treat old plants with iron sulphate (3-5%). You can use other means, for example, Fitoverm or Kleschevit. Late period (all May). The shrub needs starch, so use dried potato peels as fertilizer. Bury them in holes made in those areas over which the ends of the branches are located. You can replace potato starch with corn starch. An excellent result is brought by foliar top dressing with purchased mixtures. We advise you to read our article on spring dressing of currants. Water your blackcurrants regularly, especially during times of drought. Weeds grow quickly, so loosen the soil regularly, but be careful not to damage the roots. Keep an eye on the culture. The moth pest is especially active; a weak solution of nicotine sulfate helps to get rid of it. In summer. Summer care is divided into three stages. Before the harvest. Pour wood ash under the root. Water abundantly. Increase the amount of water during drought. At this time, caterpillars appear. Manual collection can be used, but it will not bring significant results. Spray plants with special means, for example, Iskra. Cut off all dry branches. Collection of berries. Pour wood ash under each plant and dig it up along with the soil. Cut off the ends of shoots affected by powdery mildew. Plants are often attacked by moths. Collect ripe fruits, do not let them overripe. After the harvest. You can use superphosphate for feeding. In early August, 2 tbsp is enough. l. for 20 liters of water, a double dose is required after 14 days. Treat plants with Fitoverm, as it protects the bush from bud mites. In autumn. In the autumn period of the year, blackcurrant care is as follows. Feed the plant with superphosphate or ready-made mixtures. How and what to fertilize currants in the autumn, read here. As soon as the shrub has completely shed its leaves, be sure to powder the soil with wood ash, add compost or new nutrient soil. Remove any large swollen buds. Cut off infected branches, collect fallen leaves. Plant new layers at the end of September, but do everything carefully so that the roots of the plant do not suffer. In early October, transplant cuttings into open ground. Do a moisture recharge. As soon as the plant loses all foliage, pull the bushes with a rope, put boards under some branches and make one large frame of wood. If this is not done, then in winter the plant will crush the snow, and in the spring it will not have most of the branches. Pinching. Pinching blackcurrant is needed so that the plant begins to give more energy to the formation of the crop and does not spend it on creating additional above-ground mass Around June, you can gently pinch the tips of annual shoots, literally a couple of buds. In some cases, such a technique also stimulates the tillering of the plant - then there will be more yield. Loosening and weeding. Don't forget to remove weeds throughout the season:
Working at maximum depth is dangerous because you can damage the corncurrants, but destroy the rhizomatous weeds such as dandelion. Weeds are direct competitors of currants, and can lead to a sharp decrease in yield. Do not forget about loosening the row spacing of currants, ideally they should be constantly loose: you can loosen at least every day in your free time, deepening the tip of a chopper or hoe by 10-12 cm. Harvesting. Black currants, unlike red ones, are not harvested with whole tassels, but are plucked piece by piece, trying to remove only the most ripe berries first. Black berries ripen non-simultaneously, so you will have to harvest in 2-3 doses. During the harvest period, fertilizing and watering should not be done - this can lead to cracking of the berries. And of course, it is impossible to treat plants with pesticides from diseases and pests during fruiting. Author: Zorina A.
Black currant, Ribes nigrum. Recipes for use in traditional medicine and cosmetology
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Black currant, Ribes nigrum. Tips for growing, harvesting and storing
Black currant (Ribes nigrum) is a shrub native to Europe and northern Asia. Blackcurrant contains a lot of vitamin C as well as other nutrients, so it is good for health. Tips for growing, harvesting and storing black currants: Cultivation:
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Storage:
See also Article Currant. Features of planting and growing
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