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Blackcurrant
Schwarze Johannisbeere · (Ribes nigrum)
Gooseberry family (Grossulariaceae)
Description
Clusters of near-black berries hang from deciduous shrubs that thrive in the damp, fertile soils of temperate northern Europe and Asia, where the plant belongs to the gooseberry family (Grossulariaceae). Both the vitamin-C-rich ripe fruit and the leaves gathered before full fruit maturity are used; the leaves contain compounds such as quercetin-3-O-malonylglucoside and chlorogenic acid. An infusion of the dried leaves is traditionally drunk for minor joint complaints, a use the EMA HMPC monograph classifies as traditional. Folk practice also employs the leaf tea as a gargle for a sore throat. The berries themselves are notably rich in vitamin C; persistent joint or urinary symptoms warrant medical assessment.
Leaf infusion of dried blackcurrant leaves, traditionally used for minor joint complaints. The EMA HMPC monograph (Ribis nigri folium) classifies this as traditional use.
Preparation & dosage
Pour 150 ml of boiling water over 2–4 g of dried leaves, steep 10 minutes, strain. Up to 3 cups daily.
- Dry amount
- 2–4 g
- Doses per day
- 3×
Leaf tea used as a supportive flush of the urinary tract for minor complaints. The EMA HMPC monograph (Ribis nigri folium) recognises this as traditional use to increase urine production.
Preparation & dosage
As for joint tea. When used for urinary flushing, ensure adequate fluid intake (≥ 1.5 l water daily).
- Dry amount
- 2–4 g
- Doses per day
- 3×
- Max duration
- 4 weeks
Fresh blackcurrants contain approximately 180 mg vitamin C per 100 g – among the highest of any temperate berry. Traditionally eaten as a natural tonic during colds and to support immune resistance.
Leaf infusion as gargle or drink for sore throat and pharyngeal irritation. Recorded in folk medicine; the astringent effect of tannins and antioxidant flavonoids are considered the basis of action.
Leaf tincture (1:5 in 40% ethanol) for rheumatic joint pain. Recorded in folk medicine since the Middle Ages; quercetin glycosides and chlorogenic acid are considered the key anti-inflammatory compounds.
Cooled leaf infusion as mouthwash for oral mucosa inflammation and aphthous ulcers. Tannins exert an astringent effect on irritated mucous membranes.
Sources: [2]
Berries very rich in vitamin C. Leaf tea: consult a physician for persistent joint complaints (> 4 weeks) or urinary symptoms (> 2 weeks).
Insufficient safety data for medicinal leaf use during pregnancy. Fruit as food is considered safe.
No data on safety of leaf extract during breastfeeding.
EMA monograph recommends use in adults only. Berries as food are safe for children.
Contraindications
- Known hypersensitivity to Ribes species.
- Severe kidney disease (increased diuresis contraindicated).
Harvested part: leaves (summer), ripe berries
- Time of day:
- Morning after the dew has dried.
- Drying:
- Spread thinly and dry in shade or dehydrator at max. 40 °C; higher temperatures cause essential oil loss.
- Storage:
- 12 months — Store in airtight jars in a cool, dark place.
- Time of day:
- Harvest preferably in the morning hours while the berries are cool.
- Drying:
- Fresh consumption preferred; for drying, use 50–60 °C in a dehydrator until pliable; alternatively freeze.
- Storage:
- 24 months — Frozen up to 2 years; dried in dark jars approx. 1 year.
- Delphinidin-3-O-glucosideFlavonoidFruit
Primary anthocyanin of blackcurrant; responsible for the deep dark colour of the berries.
- Cyanidin-3-O-rutinosideFlavonoidFruit
One of the four major anthocyanins of the berries; concentrated in juice and pomace.
- Quercetin-3-O-malonylglucosideFlavonoidContent: 0.24-0.39 %Leaf
Dominant flavonoid of the leaves; antioxidant and anti-inflammatory.
- Ascorbinsäure (Vitamin C)VitaminContent: 0.15-0.20 %Fruit
Approx. 180 mg per 100 g fresh berries – unusually stable upon heating compared to other sources.
- ChlorogensäurePhenolic acidLeaf
Phenolic acid in the leaves; shows antioxidant and potentially analgesic activity.
- Gamma-Linolensäure (GLA)OtherSeed
Polyunsaturated fatty acid in seed oil; precursor for anti-inflammatory prostaglandins.
- β-Pinen / CaryophyllenEssential oilLeaf
Volatile terpenes responsible for the characteristic spicy-resinous leaf aroma of blackcurrant.
- PektinPolysaccharideFruit
Gel-forming polysaccharide in the berries; contributes to jam consistency and mildly regulates digestion.
- [1]MonographEMA HMPC Monograph: Ribis nigri folium (Blackcurrant Leaf) – Traditional Use(accessed: 2026-05-21)
- [5]MonographBerry Leaves: An Alternative Source of Bioactive Natural Products of Nutritional and Medicinal Value – PMC4931538(accessed: 2026-05-21)
- [2]BookPlants For A Future – Ribes nigrum(accessed: 2026-05-21)
- [3]WikipediaSchwarze Johannisbeere (Wikipedia DE)(accessed: 2026-05-16)
- [4]WikipediaBlackcurrant (Wikipedia EN)(accessed: 2026-05-21)