Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.

This is the description page for Blackcurrant Leaves (Ribes nigrum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Blackcurrant Leaves.

The blackcurrant (Ribes nigrum) is a small flowering shrub in the Grossulariaceae (blackcurrant) family. Typically it grows as a boush reaching 1.5m in height. The leaves are alternate, simple, 3-5 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4–6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5–10 cm long. When not in fruit, the plant looks similar to the redcurrant shrub, distinguished by a strong fragrance from leaves and stems. The fruit is an edible berry 1cm diameter, very dark purple in color, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients.

The blackcurrant is native to central and northern Europe and northern Asia, and is a perennial woody shrub. The blackcurrant derives its name from its shiny black fruit, which is used in making cordials, alcoholic drinks, flavouring sweets (candies) and as additions to pies, muffins and cakes. The astringency of the fruit also means that they make an excellent sauce to accompany fatty meats and fish.

Though almost everyone knows of the edible properties of the plant's fruit, what is much less well know is that the leaves can also be used as an herb. They have exactly the same flavour as the fruit, but with a slightly bitter undertone (which is much less noticeable in the young leaves). They are a traditional ingredient in Easter Ledge Pudding and can also be shredded and added to any stew. They're also particularly good in game-based soups.

Easter Ledge Pudding
Dock Rissoles
Pheasant Game Soup
Spiced Plums in Blackcurrant Leaves
Blackcurrant Leaf Jelly
Blackcurrant and Blackberry Leaf Jelly
Iced Rosehip and Blackcurrant Tea
Blackcurrant and White Wine Ratafia
Walnut Leaf Noyau
Grouse Game Soup
Ballymaloe Fruit Tarts
Blackcurrant Leaf Shortbread