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Herbal Glossary | Medicinal Glossary | Herbal Preparations | Ayervedic Formulas | Chinese Formulas Black CurrantContents:Common Names | Parts Usually Used | Plant(s) & Culture | Where Found | Medicinal Properties | Biochemical Information
Scientific NamesCommon Names
Parts Usually UsedLeaves, fruit Description of Plant(s) and CultureBlack currant is a small deciduous shrub, growing to a height of 6-7 feet; the leaves are alternate, palmately 3-5-lobed, doubly serrate, and more or less cordate. The large, strongly scented leaves are broader than long. Drooping racemes (in the leaf axils) of greenish-white or greenish-yellow, bell-shaped flowers appear in April and May. The fruit is a berry that is dark brown at first, turning black, juicy and round when ripe. Where FoundFound in moist soils and shallow marshes. It is also cultivated in North America. Native of Europe. Medicinal PropertiesDiaphoretic, diuretic, nutritive, demulcent Biochemical InformationGamma-linolenic acid, vitamin C, tannin, traces of essential oil, enzyme emulsion. Legends, Myths and StoriesThe vitamin C content of ripe black currant berries, 120 milligrams per 3.52 oz. (100g), is said to far exceed that of citrus fruit. Shoshone name: Owa pawump. Washoe name: Non hal wa. UsesThe leaf tea stimulates the kidneys and is good for gouty and rheumatic problems, as well as for arteriosclerosis. Drunk cold, it is also useful for hoarsness and other throat ailments. Both the leaf tea and the expressed juice of the berries can be used for whooping cough in children. The berries or their juice is also beneficial in colic pains, diarrhea, anemia. Use an infusion of the dried berries as a gargle for inflammation in the mouth and as a mouthwash for bleeding gums. Used to flavor liqueurs and cordials. Formulas or DosagesCollect the leaves after flowering, the berries when ripe. Do not use leaves that have fungus on the lower side. Use only the leaf blades, not the petioles. Black currant is often infested with crown rust fungus. Infusion: use 1 tsp. dried leaves to 1/2 cup water. Parboil and steep for 5 minutes. Take 1 to 1 1/2 cups a day, unsweetened, a mouthful at a time. For whooping cough only, sweeten with honey. Infusion to make gargle or mouthwash: use 1 to 2 tsp. dried berries to 1 cup boiling water. Berry juice: take 1 tbsp. several times a day, or as needed. Nutrient ContentVitamin C and B complex
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Bugberry
The Herb Book
, by John Lust, Bantam Books, 666 Fifth Avenue, New York, NY. copyright 1974.
, by Clarence Meyer, Meyerbooks, publisher, PO Box 427, Glenwood, Illinois 60425, 1973Copyright © 1996-2010 Lynn DeVries, all rights reserved.