Blackcurrant
Ribes nigrum · Berry
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Small, glossy and blue-black, the blackcurrant is a sharply tart berry with a musky, resinous aroma unlike any other. Too sour to eat casually, it goes into cassis, Ribena, jams and syrups, and is rich in vitamin C.
Picking a good onedrag
Just picked, tails onWeeping and fuzzing
Punnet-firmEveryday bestThe all-rounder: jam, cordial, compote, summer pudding. About a week and a half on the coldest shelf.
ColourBlue-black, a red shoulder or two
Strig and tailStrig paling, most tails still on
In the handFirm, one or two give to a thumb
Smell at the punnetMusky and green only up close
Keeping ittap a temperature
A domestic fridge holds it about 4× longer than the counter.
95%
Humidity
Vented, never sealed damp
Airflow