Today blackcurrants was ripe. From the two young bushes I picked 750g, enough for home made jam.
Blackcurrant leaves we pick in late summer. We enjoy them in salted gherkins, saurkraut and herbal tea, they have a delicate blackcurrant aroma.
I don’t know the variety name. We had a different variety in the garden, but after tasting this variety in my brothers garden, we had some cuttings. It’s a variety very sensitive to fungus diseases, but I decided taste was more important than wether the bush have leaves all summer or drop them all in july.
I our garden the variety seems to thrive and have never dropped the leaved in midsummer.