Blackcurrant Leaves

Blackcurrant leaves come from the Ribes nigrum shrub and are valued primarily in herbal medicine and natural cooking. They have a characteristic intense aroma reminiscent of the berries themselves. Fresh or dried leaves are used to prepare herbal teas, which are popular for their antioxidant and anti-inflammatory properties. In the kitchen, they are added to brines when pickling vegetables or fruit, for example cucumbers, where they help maintain crispness. They also work well for flavouring vinegar, syrups or lemonades. They are harvested in spring and summer when their aromatic content is at its highest.