The blackcurrant ‘Resista’ (Ribes nigrum) produces good late yields of large, fragrant, shiny fruits and is rust resistant. Blackcurrant is a fruit that can make you wince when eaten fresh. The aromatic complexity of blackcurrant, tannic, woody, wild, acidic, very sweet and very fruity with a hint of bitterness characterises a whole range of glorious products including crème de cassis and kir, syrups and sorbets, even perfumes, and keeps well when dried. The association with small red fruits is classic. Rich in calcium and iron. Twice as much vitamin C as kiwi, three times as much as orange. On thornless stems, the fragrant leaves to the touch make excellent herbal teas and help to preserve the crunch of lacto-fermented fruits and vegetables.

The ribes family kicks off, eager to bud, an exciting green expected in spring. They need humidity to irrigate their fruits, refreshing in summer. Sometimes fearing heat that can harm fruit setting, they find a balance in a shaded environment, preferring a rich and very fresh soil, minimally covered with a biodegradable mulch that will limit evaporation and retain runoff rain. For those whose production of stone fruits and pips, or vegetable growing occupies every sunny plot, what luck to grow such delicious fruits in the shade, optimizing every square meter of land! Powerful antioxidants.

The ‘Resista’ blackcurrant is partially self-fertile.