Blackcurrants were once popular in the United States as well, but became extremely rare in the 20th century after currant farming was banned in the early 1900s when blackcurrants, as a vector of white pine blister rust, were considered a threat to the U.S. logging industry.[1] The federal ban on growing currants was shifted to individual states' jurisdiction in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn. As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon.[2][3] However, several statewide bans still exist including Maine[citation needed], Massachusetts[citation needed] and New Hampshire[4]. Since the federal ban ceased currant production anywhere in the U.S., the fruit is not well-known and has yet to reach the popularity that it had in 19th century United States or that it currently has in Europe. Since blackcurrants are a strong source of antioxidants and vitamins, awareness and popularity are once again growing, with a number of consumer products entering the market.
My garden's got a large and expanding patch of blackcurrant bushes that have seeded and rooted from a single bush over the past 7 years or so, and they grow wild around here, alongside raspberries and blackberries. Blackcurrant was always my favourite flavour as a kid for sweets, juice and jam, coming slightly ahead of strawberry and raspberry and beating citrus flavours by a wide margin. I was wondering if anyone had been deprived of them, either as fresh fruit or in processed form.
I have never seen them offered fresh in my entire life, so I have no idea what fresh ones are like, but I have had them when offered as preserves, jams, frozen or dried fruit.
They are always quite expensive, but I do like them a lot.
I would rather have currants than "pine nuts" to eat anyway (lol) and anyone with half a brain would prefer have the framing structure of their house built from yellow pine rather than white pine, for that matter.
"Is she gone yet?"