The blackcurrant bush (Ribes nigrum) is cultivated for its tangy black berries, particularly enjoyed in salads, paired with meats, or in sweet preparations like cakes, tarts, jams, and sorbets.

But its highly aromatic leaves also boast numerous benefits. While they are used to flavour wines and liqueurs, their virtues are also prized in European herbal medicine for relieving joint-related ailments.

So how do you harvest, store, and consume blackcurrant leaves? Here are our tips for successful harvesting, drying, and enjoying all the benefits of blackcurrant leaves in herbal tea.

Harvesting Blackcurrant Leaves for Drying

The ideal time to pick blackcurrant leaves for drying is in spring before flowering, around April and May.

Harvest the leaves in the morning, after the dew has evaporated, on a dry and sunny day.

For selection, choose young, fresh, and vibrant green leaves, free from defects and not yet fuzzy in texture.

If you grow blackcurrants for their fruit, ensure you leave some leaves on the bush to avoid impacting the upcoming summer fruiting.

Naturally Drying Blackcurrant Leaves

Once harvested, the leaves should be thoroughly cleaned with water and inspected to remove any traces of insects or eggs.

To speed up drying, gently pat the leaves dry with a clean cloth.

Air-drying is a simple, economical, and natural method. To do this, simply lay the blackcurrant leaves flat on a tray, rack, or crate to ensure good air circulation during drying.

Store the leaves in a dry, well-ventilated area away from direct sunlight. Optionally, they can be turned after a week to ensure even drying.

After a few days to several weeks, when the leaves become brittle and crumbly, the drying process will be complete.

For a quicker method, opt for oven-drying the blackcurrant leaves at a very low temperature (ideally 50–60°C).

Storing Dried Blackcurrant Leaves

Dried blackcurrant leaves can be stored whole, but they are easier to use once crushed in a blender, mortar, or simply with a knife.

They should then be kept in clean, dry containers made of glass, plastic, or metal (such as a biscuit tin) or in tightly sealed kraft paper bags.

Stored away from light in a dry place, they will keep for up to 1 year.

Using Dried Blackcurrant Leaves in Herbal Tea

Blackcurrant leaves are widely used in herbal tea to make delicious infusions: simply add 2 teaspoons of chopped leaves to a cup of boiling water (250 ml), then steep for 5 to 10 minutes.

Drink several cups a day between meals.

Fresh leaves can also be used, but they won’t keep and should be consumed immediately.

Benefits and Properties of Blackcurrant Leaves

The blackcurrant bush was once nicknamed the "gout tree," referencing its medicinal properties, which have been used since the 12th century.

Blackcurrant leaves indeed have many properties:

  • Diuretic
  • Anti-inflammatory
  • Antioxidant
  • Antimicrobial

They are particularly recommended for joint-related conditions (rheumatism, gout, arthritis...) or urinary stones, as they promote the elimination of bodily waste thanks to their high flavonoid content.

Blackcurrant leaves may also have beneficial effects for hypertension, sore throats, or oral infections.

Consuming blackcurrant leaf tea has no known side effects, but it is not recommended without medical advice for those with heart or kidney conditions, or during pregnancy and breastfeeding.