Foraging Guide: Blackcurrants

Blackcurrants are one of the most flavour-packed berries you’ll ever meet – rich, sharp, deeply fruity and bursting with vitamin C. Most people think of them as something you buy in jam jars or cordial bottles, but blackcurrants grow wild (or at least feral) across the UK, especially in old hedgerows, abandoned garden and naturalised woodland edges.

They may not be quite as common as blackberries, but when you find them, you’ll know. And if you’re anything like me, you’ll start daydreaming about syrup, pie filling and maybe even a spot of homemade cassis.

How to Identify

Blackcurrants grow on deciduous shrubs that can reach 1–2 metres in height. They’re often found in tangled hedgerows or the fringes of woodlands.

Leaves Palmate (maple-shaped) with five lobes, slightly toothed, and with a strong, herby scent when crushed – a bit like tomato leaf meets green tea.
Berries Grow in small hanging clusters (called racemes). Ripen from green to a deep, dark purple-black. They’re shiny and round, with a little dried flower ‘cap’ at the end.
Stems Woody and lightly ridged, often quite twiggy.
Smell The whole plant smells slightly medicinal – an earthy, almost resinous aroma.

Harriet’s tip: If you’re unsure, crush a leaf or berry – the scent is distinctively blackcurrant. Once you’ve smelled it, you won’t forget it.

Where to Find Them

Along hedgerows, especially near old homesteads or former gardens
Woodland edges and clearings
Railway embankments, rural paths and the edges of allotments
Some may have escaped cultivation and now grow semi-wild

Look for dappled sunlight and sheltered spots, blackcurrant bushes don’t like too much wind or full shade.

You’ll often find blackcurrants hiding among nettles and brambles, so wear long sleeves and bring a bit of patience!

When to Forage

Season Late June and throughout July
Berries ripen in stages. One raceme may have a mix of green, red, and black fruit. Pick the darkest berries when they come away easily in your fingers.

A few visits to the same bush over a fortnight is often more fruitful than trying to get everything at once.

How to Forage Sustainably

Only pick what you need and leave some for wildlife, birds love them too.
Try to harvest from multiple bushes rather than stripping one bare.
Leave the unripe fruit to ripen naturally; it won’t sweeten once picked.

Blackcurrants are a key food source for birds, especially blackbirds and thrushes. Sharing is part of the wild food ethic.

How to Use & Store

Fresh:

Add to yogurt, porridge, or crumble
Mix into summer fruit salads (a little goes a long way)
Use as a base for sharp-sweet sauces to pair with meat or cheese

Storing:

Keep in the fridge and use within 2–3 days
Freeze flat on a tray before bagging to keep them loose and easy to portion

Preserving:

Jam, jelly, or curd – blackcurrants set beautifully thanks to their high pectin
Cordial or syrup (for drinks, pancakes, or a spoonful in hot water when you’ve got a cold)
Blackcurrant vinegar or shrub for salad dressings and cocktails