Blackcurrant and Redcurrant

These were at one time an important part of the Scottish kitchen garden. When made into preserves they were regarded as flavourings, not just to spread on bread, but to use in sauces with sweet puddings, or even to make flavourful drinks, often to cure colds. Now 90 per cent of blackcurrants are grown for the juice market, but there are also new hardier varieties that have been developed for growing in Scotland for the fresh market.