A Tale of Two Berries: European vs. American Black Currant
To understand the American name for black currant, it is essential to distinguish between two key species. The fruit widely known in Europe is the European black currant (Ribes nigrum), a species native to temperate parts of central and northern Europe and northern Asia. This is the berry used to make popular products like the drink Ribena. In contrast, North America is home to its own native species, the American black currant (Ribes americanum), also known as wild black currant or eastern black currant. This indigenous species grows naturally across a large portion of the US and Canada. The historical cultivation ban on black currants significantly reduced public familiarity with the European variety, leading to limited production and consumption in the US, while the native species remains less known to the average consumer.
The Historical Black Currant Ban in the United States
For nearly a century, the cultivation of black currants and other Ribes species was heavily restricted in the United States, which is the primary reason for their obscurity among many Americans. In the early 1900s, it was discovered that Ribes plants were an alternate host for white pine blister rust, a fungus that was decimating white pine trees—a crucial component of the US timber industry. In response, the federal government banned the cultivation, sale, and transport of black currants in 1911, and a large-scale eradication effort followed.
While the federal ban was officially lifted in 1966, many states maintained their own restrictions. It wasn't until 2003 that New York became one of the last states to repeal its ban, marking a new chapter for black currant growers. The decades-long prohibition led to a widespread cultural unawareness of the fruit, a stark contrast to its immense popularity in places like the UK. As a result, the taste, which is tart and piquant, is unfamiliar to most Americans.
Comparing European and American Black Currants
While both berries belong to the same genus, Ribes, they have notable differences beyond their geographic origin. The European variety (Ribes nigrum) has long been cultivated for commercial use, resulting in higher yields and larger fruit. The native American black currant (Ribes americanum), though edible, has a somewhat different flavor profile and is less common in commercial agriculture.
| Feature | European Black Currant (Ribes nigrum) | American Black Currant (Ribes americanum) |
|---|---|---|
| Origin | Native to Europe and Northern Asia. | Native to North America. |
| Taste | Piquant, aromatic, typically more tart. | Plum-like, sometimes described as milder or somewhat bitter. |
| Thorns | Generally thornless. | Thornless. |
| Rust Resistance | Certain modern cultivars have been bred for resistance. | Some native resistance exists; historically, the reason for the ban. |
| Cultivation | Widely cultivated commercially for juice, jams, and wine. | Grown more for conservation and specialty markets; less common commercially. |
| Popular Name | Blackcurrant, Cassis. | American black currant, wild black currant, eastern black currant. |
Black Currant in Modern America: The Cassis Connection
With the ban lifted, black currant cultivation and products are slowly making a comeback. Some regions, particularly in the Northeast and Pacific Northwest, have seen a resurgence in commercial farming, often focusing on rust-resistant cultivars.
For many Americans, the most likely encounter with black currant is through the name 'cassis,' which is the French term for the berry. Cassis is famously used in crème de cassis, a popular black currant liqueur. This liqueur is used to make cocktails like the Kir and Kir Royale. This is perhaps why some people recognize the flavor but not the fruit, having encountered it primarily in alcoholic beverages rather than as a fresh berry or a common juice, unlike their European counterparts.
Black currant berries are exceptionally high in Vitamin C and antioxidants, offering several potential health benefits. Their rich flavor also makes them excellent for use in jams, jellies, and desserts. To help promote its reintroduction and cultivation, you can find information on growing rust-resistant varieties from resources like the University of Wisconsin-Madison Extension.
Conclusion
In the US, the term 'black currant' can refer to the native 'American black currant' (Ribes americanum) or the cultivated European species (Ribes nigrum), which is sometimes called 'cassis.' A lengthy, century-long ban in the United States, prompted by the fruit's role in spreading a destructive fungus, has made it a relatively unknown fruit for most Americans. Although restrictions have eased, the black currant remains a niche item. However, with growing interest in unique and nutritious foods, the 'forbidden fruit' is gradually making its way back into the American culinary scene, offering its distinct tart flavor for jams, juices, and drinks.
Modern Uses and Health Benefits
- Culinary Versatility: Black currants are used to make jams, jellies, syrups, and baked goods, prized for their rich, tart flavor.
- Beverages: The berries can be found in juices and teas, and are famously used to make crème de cassis, a liqueur.
- High Vitamin C: Black currants are a potent source of Vitamin C, with a single cup containing significantly more than an orange.
- Antioxidant Power: The deep purple color indicates a high concentration of antioxidants, including anthocyanins.
- Anti-inflammatory Properties: The GLA and anthocyanin content in black currant is believed to have anti-inflammatory effects, potentially beneficial for joint and muscle health.
