White currant is highly regarded in northern European countries, and some cultivated varieties rendering significant, tasteful fruits have been obtained. With these fruits, jellies and marmalades with medicinal properties are prepared.
White Currant Scientific Facts
- Other names – Common gooseberry, English gooseberry
- French – Groseiller vert.
- Spanish – Grosellero espinoso, uva espina.
- Environment – Widely spread in woods and forests all over Europe, mainly in Central European and Scandinavian countries.
- Description – Thorny shrub of the Saxifragaceae family, growing up to 1.5 m high, with red or greenish flowers. Its fruit is oval-shaped and contains several seeds.
- Parts of the plant used medicinally – The fruits (gooseberries).
Healing Properties
The fruits of white currant contain organic acids, sugars, vitamins A, B, and C, and mineral salts, which give them an appetizer, digestive, remineralizer, diuretic, and laxative properties.
Due to their diuretic properties, both fresh or as a jelly, the fruit of white currant is recommended to carry out the so-called Spring depurative treatment, which is very popular in Central Europe and Scandinavian countries. These treatments are intended to eliminate the toxins that accumulate during Winter in our body and balance the possible vitamin deficit caused by a diet lacking fruit and vegetables.
They are also used as invigorators for lack of appetite and exhaustion in addition to rehabilitation from weakening diseases, especially infectious ones.
WARNING! Avoid eating unripe berries, since they can lead to digestive intolerance.
How to use White Currant
- Fresh fruit.
- Juice or fruit: half a glass every 12 hours.
- Fruit jelly or marmalade.
REFERENCES
George D. Pamplona-Roger, M.D. “Encyclopedia of Medicinal Plants.” George D. Pamplona-Roger, M.D. Encyclopedia of Medicinal Plants. Ed. Francesc X. Gelabert. vols. 2 San Fernando de Henares: Editorial Safeliz, 2000. 588. Print.
