Blackcurrant
Vernonia
amygdalina and
Vernonia
galamensis
Ribes
nigrum, whole
bush showing leaves
and emerging fruit..
Welcome to the summary page for FabulousFusionFood's Herb guide to Blackcurrant Leaves along with all the Blackcurrant Leaves containing recipes presented on this site, with 7 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Blackcurrant Leaves as a major herb flavouring.
The blackcurrant (Ribes nigrum) is a small flowering shrub in the Grossulariaceae (blackcurrant) family. Typically it grows as a bush reaching 1.5m in height. The leaves are alternate, simple, 3-5 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4–6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5–10 cm long. When not in fruit, the plant looks similar to the redcurrant shrub, distinguished by a strong fragrance from leaves and stems. The fruit is an edible berry 1cm diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients.
The blackcurrant is native to central and northern Europe and northern Asia, and is a perennial woody shrub. The blackcurrant derives its name from its shiny black fruit, which is used in making cordials, alcoholic drinks, flavouring sweets (candies) and as additions to pies, muffins and cakes. The astringency of the fruit also means that they make an excellent sauce to accompany fatty meats and fish.
Though almost everyone knows of the edible properties of the plant's fruit, what is much less well know is that the leaves can also be used as an herb. They have exactly the same flavour as the fruit, but with a slightly bitter undertone (which is much less noticeable in the young leaves). They are a traditional ingredient in Easter Ledge Pudding and can also be shredded and added to any stew. They're also particularly good in game-based soups.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Blackcurrant Leaves as a major herb flavouring.
The blackcurrant (Ribes nigrum) is a small flowering shrub in the Grossulariaceae (blackcurrant) family. Typically it grows as a bush reaching 1.5m in height. The leaves are alternate, simple, 3-5 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4–6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5–10 cm long. When not in fruit, the plant looks similar to the redcurrant shrub, distinguished by a strong fragrance from leaves and stems. The fruit is an edible berry 1cm diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients.
The blackcurrant is native to central and northern Europe and northern Asia, and is a perennial woody shrub. The blackcurrant derives its name from its shiny black fruit, which is used in making cordials, alcoholic drinks, flavouring sweets (candies) and as additions to pies, muffins and cakes. The astringency of the fruit also means that they make an excellent sauce to accompany fatty meats and fish.
Though almost everyone knows of the edible properties of the plant's fruit, what is much less well know is that the leaves can also be used as an herb. They have exactly the same flavour as the fruit, but with a slightly bitter undertone (which is much less noticeable in the young leaves). They are a traditional ingredient in Easter Ledge Pudding and can also be shredded and added to any stew. They're also particularly good in game-based soups.
The alphabetical list of all Blackcurrant Leaves recipes on this site follows, (limited to 100 recipes per page). There are 7 recipes in total:
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| Ballymaloe Fruit Tarts Origin: Ireland | Dock Rissoles Origin: Ancient | Pheasant Game Soup Origin: Britain |
| Blackcurrant Leaf Jelly Origin: Britain | Easter Ledge Pudding Origin: Ancient | |
| Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink) Origin: Welsh | Grouse Game Soup Origin: Britain |
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