Blackcurrant (solbær) // Season: Summer

Blackcurrant (solbær) // Season: Summer

Sweet sweet summertime couldn’t exist without the right balance of current sourness too! These small deep dark purple berries are delicious when eaten fresh and have a bright acid kick to balance out their sweetness. What else can this little dark berry offer?? 😍

📷 by @rongtulyarts 


The blackcurrant (Ribes nigrum), also known as black currant or cassis, is a woody shrub of the Gooseberry family. It is native to temperate parts of central and northern Europe and northern Asia. // Wikipedia

  • NUTRITION

Currants may be tiny, but they pack a big nutritional punch. Like other berries, they are excellent sources of fiber, vitamin C, and antioxidants, especially the flavonoid anthocyanin. While they’ve long been used in traditional medicine, researchers are now finding scientific evidence for the anti-inflammatory, antioxidant, and antimicrobial powers of currants.


  • CULTIVATION

Blackcurrants tolerate a wide range of soil conditions, but prefer well-drained, moisture-retentive sites. They prefer full sun, but will tolerate light shade.


  • LOCAL PRODUCERS

All across Denmark there are around 13 farms where you can choose and pick Redcurrants yourself!!

To find your nearby farm, please click below:


  • USES

Black currants are naturally high in pectin, which makes them a great choice for homemade jams and jellies. 

Their full body flavour also goes well in pies, cheesecakes, ice-cream, juices and smooties.

Though they are a fruit, blackcurrants are far more savory than the average berry.  With hints of acid and deep red wine notes, they also pair well with meats for main courses. 


  • DANISH TRADITIONAL RECIPES:

👉🏼Berries recipes by Frøken Jensen! 


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