Black currant

Name: Black currant

 

COLLECTION AND DRYING OF RAW MATERIALS

BLACK CURRANT (Ribes nigrum L.)For medicinal purposes, fruits, leaves and buds of black currant are used. Fruits are harvested without stalks as they ripen, dried in the shade, ovens at a temperature of 50-65°C. Drying is considered complete if the berries do not stick together into a lump and easily crumble. Fruit shelf life is 2 years. The smell is weak, specific, the taste is sour. The leaves are harvested only in June – July, plucking them from the middle part of the shoot and leaving the upper ones so as not to damage the fruiting of the next year, and the lower ones, coarser and often damaged by diseases and pests. Air dry in the shade. After drying, the leaves should retain their original color and aroma. The shelf life of the leaves is 1 year. The buds are harvested in winter and early spring. Cut off the branches, tie them into bundles, then upholster or cut off the buds. Store frozen or in alcohol. Sometimes dried at a temperature not higher than 15-20°C.

PHARMACOLOGICAL PROPERTIES

The main therapeutic effect of blackcurrant is due to the presence of a high content in the fruits of ascorbic acid, vitamin B 1 , flavonoids and anthocyanin substances that have a P-vitamin effect. Blackcurrant berries lower blood pressure, improve the state of the cardiovascular system, and increase appetite. They have a vitamin, diuretic, tonic, anti-atherosclerotic, anti-inflammatory, analgesic effect, enhance the functions of the stomach, intestines and liver. The leaves have a diaphoretic, anti-inflammatory, diuretic effect, stimulate the functions of the adrenal cortex, promote the excretion of purine substances, uric acid.

APPLICATIONS IN MEDICINE

Roots. In Tibetan medicine, a decoction is used for rheumatism. In Siberia – astringent. Roots, branches, bark of branches, buds, leaves, fruits (fresh, juice). Decoction, infusion, tincture, extract – diuretic (for diseases of the kidneys and urinary tract), diaphoretic, anti-inflammatory (for respiratory infections, bronchitis, whooping cough). Branches – infusion, fruits and juice – for headaches. Bark of branches, leaves, fruits. Tincture – multivitamin, antiscorbutic; with gout. Decoction externally and internally – for rheumatism, ascites. Branches, buds, leaves. Decoction, tincture – externally (baths, lotions) for scrofula, dermatitis, exudative diathesis, venereal and eye diseases. Kidneys, leaves. Decoction – hemostatic. Kidneys, fruits. Tincture – mild laxative Leaves. In Tibetan medicine, infusion, decoction – for tuberculosis of the lymphatic glands. Wine tincture – tonic for heart diseases. Tea – for general malaise, colds, kidney and bladder stones, cystitis, rheumatism, skin diseases. Infusion mixed with tricolor violet leaves – for tuberculosis in babies and for colds. Leaves, fruits. Decoction, infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. Tea – for general malaise, colds, kidney and bladder stones, cystitis, rheumatism, skin diseases. Infusion mixed with tricolor violet leaves – for tuberculosis in babies and for colds. Leaves, fruits. Decoction, infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. Tea – for general malaise, colds, kidney and bladder stones, cystitis, rheumatism, skin diseases. Infusion mixed with tricolor violet leaves – for tuberculosis in babies and for colds. Leaves, fruits. Decoction, infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. cystitis, rheumatism, skin diseases. Infusion mixed with tricolor violet leaves – for tuberculosis in babies and for colds. Leaves, fruits. Decoction, infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. cystitis, rheumatism, skin diseases. Infusion mixed with tricolor violet leaves – for tuberculosis in babies and for colds. Leaves, fruits. Decoction, infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. infusion, juice – for gastrointestinal diseases, diarrhea, hypertension and atherosclerosis. Fruits. Fresh, juice and drink – in case of metabolic disorders, peptic ulcer of the stomach and duodenum, gastritis with low acidity, anemia, hypertension, liver diseases. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees. Decoction (fresh fruit) – for diarrhea, as well as a diuretic and diaphoretic; decoction (dry fruits) – for anemia, hypertension, rheumatism, cough. The fruits are part of the vitamin fees.

DOSAGE FORMS, METHOD OF APPLICATION AND DOSES

♦ Infusion of black currant fruits: 25 g of raw materials are poured into 200 ml of boiling water, infused for 2 hours, then filtered and sugar is added to taste. Take 1/2 cup 2-3 times every day. ♦ Decoction of fresh black currant fruits: boil 20 g of raw materials in 200 ml of water for 10 minutes, leave for 1 hour, then filter. Take 1 tablespoon 3 times every day. ♦ Decoction of dried black currant fruits: 2 tablespoons of raw materials are poured into 200 ml of hot water, boiled for 10 minutes on low heat, insisted for 1 hour, then filtered. Take 1/4 cup 4 times every day. ♦ Black currant juice: squeezed from the fruit. Take 1/4 cup with a tablespoon of honey, diluted in a glass of water, 3 times every day. ♦ Blackcurrant fruit drink: 600 g of raw materials are rubbed through a sieve, add 5 tablespoons of honey and mix thoroughly. Taken in small portions, adding a piece of food ice or a little carbonated water.♦ Infusion of black currant leaves: 20 g of raw material is poured into 300 ml of boiling water, insisted for 4 hours, then filtered. Take 1/2 cup 4-6 times every day. ♦ Tea from dried blackcurrant leaves: 1 teaspoon of raw material is poured into 200 ml of boiling water, then filtered. Take several glasses throughout the day as tea. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: high susceptibility to the plant. It is not recommended to take it for gastritis, peptic ulcer of the stomach and duodenum with high acidity of gastric juice. Take 1/2 cup 4-6 times every day. ♦ Tea from dried blackcurrant leaves: 1 teaspoon of raw material is poured into 200 ml of boiling water, then filtered. Take several glasses throughout the day as tea. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: high susceptibility to the plant. It is not recommended to take it for gastritis, peptic ulcer of the stomach and duodenum with high acidity of gastric juice. Take 1/2 cup 4-6 times every day. ♦ Tea from dried blackcurrant leaves: 1 teaspoon of raw material is poured into 200 ml of boiling water, then filtered. Take several glasses throughout the day as tea. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: high susceptibility to the plant. It is not recommended to take it for gastritis, peptic ulcer of the stomach and duodenum with high acidity of gastric juice.

APPLICATIONS IN OTHER FIELDS

Branches with leaves and fruits in the form of infusion are used in veterinary medicine as a diaphoretic, diuretic, antirheumatic, vitamin. Suitable for flavoring kvass. Infusion of kidneys on 50% alcohol – in the food and alcoholic beverage industry, for the preparation of essences. Leaves are a substitute for tea. They are used for pickles and pickles. The fruits are eaten fresh and dried; for jam, marmalade, marshmallow, stalemate, fillings for sweets and pies, jelly, jelly, syrup, compote, marinade, fruit drink. Excellent honey plant, yields up to 100 kg/ha of honey. Decorative, there are forms with rugged and variegated leaves. Cultivated. In Belarus, within 40% of the entire area of ​​berries is allocated for blackcurrant.

ELEMENTS OF AGROTECHNICAL CULTIVATION

Blackcurrant prefers fertile, loamy and cohesive sandy soils with a medium reaction close to neutral (pH 6.5-6.8). It grows and bears fruit better in well-lit and wind-protected areas. With strong shading, the yield is sharply reduced. The simplest and most common method of propagation is by lignified cuttings (18-20 cm long). They are harvested in the second half of September or early spring, before the buds begin to swell. Planted in pre-prepared moist soil, leaving two upper buds on the plane. The best period for harvesting and planting green cuttings is July. They are planted in greenhouses, greenhouses or on beds under a film shelter. When propagated by layering in the spring, they bend down to the ground and sprinkle the 2-3-year-old shoots closest to the soil. By autumn, some of these shoots form roots. Secateurs cut off the rooted cuttings from the mother bush and planted in a permanent place. 1-2-year-old seedlings are best planted at the end of September – the first half of October, in rows, in pits 40-50 cm wide and deep, at a distance of 0.7-1 m from each other and 2-3 m between rows. The aerial part of the seedlings is deepened by about 8-10 cm, and then, after planting, they are shortened, leaving 3-5 normally developed buds on the plane. Seedlings begin to bear fruit in 1-2 years. leaving 3-5 normally developed kidneys on the plane. Seedlings begin to bear fruit in 1-2 years. leaving 3-5 normally developed kidneys on the plane. Seedlings begin to bear fruit in 1-2 years.

TASTY TIPS

Sauce with black currant jam.

Boil blackcurrant jam (3 tablespoons), add to the prepared red sauce (1.5 cups), mix, bring to a boil and strain. Serve with hare, rabbit, game, meatballs.

Black currant soup with salma

(Bash-Kir cuisine). Grind washed and sorted blackcurrants (3 cups), squeeze out the juice. Pour the pulp with water (3 l) and cook for 12-15 minutes. Strain the broth, add sugar (1.5 cups) and starch diluted with water (2 tablespoons), boil, and then pour in the squeezed juice. Prepare salma: knead a stiff dough from flour (1 cup), eggs, water (2 tablespoons) and salt, roll it into a layer 2 mm thick, cut into rhombuses and boil in lightly salted water. Serve the soup chilled with salma and sour cream (100 g).

Black currant soup with cottage cheese dumplings.

Rinse blackcurrant (350 g), mash with a wooden spoon and lightly squeeze the juice. Put the pulp in a saucepan, pour hot water (1.5 l), bring to a boil, boil for 3-4 minutes and strain through a sieve. Bring the broth back to a boil, add sugar (150 g), starch (15 g) diluted in water and, stirring, boil for 2-3 minutes, then pour in the squeezed juice. Mash cottage cheese (300 g), add eggs (2 pcs. .), sugar (20 g), flour (30 g), a little starch, mix, form dumplings. Boil them in salted water until they float to the surface. Put the dumplings on a dish, cool. Divide into bowls before serving and top with soup.

Black currant soup with semolina.

Sort out blackcurrants (250-300 g), rinse, mash with a wooden spoon, dilute with water, boil, strain through a sieve and cool. Separately, cook semolina porridge (2 tablespoons of semolina) in milk (1 cup). Put it on a plate moistened with water and let it dry. Cut the porridge into cubes or diamonds, arrange on plates and pour over the prepared broth. Serve the soup chilled.

Kissel Belarusian.

Dilute oatmeal or oatmeal (200 g) with cold water, let it sour well, strain through a sieve and cook thick jelly. Pour into molds and chill. Serving on the table, pour blackcurrant syrup (40 g). Kissel can be served with cold boiled milk.

Black currant with sugar.

Peeled washed black currants (1 kg) pass through a meat grinder along with sugar (2 kg), mix thoroughly. Bring the resulting mass to a boil and pour into sterilized jars, cover with plastic lids. Store in a cold place.

Black currant in sugar.

Pour blackcurrant (1 kg) with sugar (2 kg), put in jars, cover with plastic lids. Store in a cold place.

Black currant in sugar syrup.

Blanch black currants 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 minutes, liter – 25 minutes.

Black currant puree.

Rub blackcurrant (1 kg) through a sieve, mix with sugar (2 kg), heat to a temperature of 70-80 ° C and stir until the sugar dissolves. Then put the puree into jars, cover with plastic lids.

Black currant paste.

Pour blackcurrant (1 kg) with water (150 ml) and cook until softened, rub through a sieve, add sugar (600 g), cook over low heat until sour cream thickens. Cool, beat, transfer to wooden trays, dry in a warm oven. Store in a cool dry place.

Black currant jam.

1. Blanch blackcurrant (1 kg) for 2-3 minutes, drain, pour into hot sugar syrup (1 kg of sugar per 400 ml of water) and cook over low heat until cooked, stirring constantly and periodically removing for 10 minutes.2. Pour blanched blackcurrant (1 kg) with sugar syrup (1.5 kg of sugar per 200 ml of water), stirring, bring to a boil. Remove for 8 hours, then cook until tender.

Physical blackcurrant.

Pour apple juice (50 ml), blackcurrant syrup (40 ml) into a shaker. Stir, pour into a tall glass half filled with crushed ice. Add carbonated or mineral water (50 ml). When serving nat, garnish with egg white whipped with powdered sugar (15 g) and citric acid (0.5 g).

Drink “Chernivchanka”.

Honey (120 g) put in warm water (800 ml), stirring, bring to a boil and remove the foam from the surface. Cool the drink, add citric acid (1 g). Add 200 g of black currant mashed with sugar to a chilled drink, mix and strain. 

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