Black currant season is usually from the third week of July through the first week of August, but it does depend on whether the growing season is early or late. Tell your friends and neighbors, as these musty jewels of flavor are hard to find in New England, and coveted by those who grew up in Europe, Eastern Europe and Russia.

Black currants are extraordinarily high in vitamin C and other essential nutrients, so much so that blackcurrant cordial can be the main source of vitamin C for British children. They have a strong, unique, earthy flavor that is excellent in pies, jams, jellies and mixed drinks. They pair fantastically with raspberries in jam and sorbets!

We have 5 rows of Titania and Ben Lomond black currants.

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