The History of
New Zealand Blackcurrants

Blackcurrants Has Been Used as a Home Remedy Since Ancient Times

Blackcurrants have been grown in the mountainous regions of Northern Europe since ancient times. Gaspard Bauhin, a 16th century Swiss botanist, discovered that Blackcurrants were edible. In 1561, there is the first record of Blackcurrants being used as medicine, and a treatise on the health benefits of Blackcurrants written by Abbott Bailly de Montaran from a monastery in Dijon, France, is believed to have helped spread the word in Europe about this beneficial berry.

In his essay, released in 1712, Blackcurrants juice was introduced as “an agent effective for rejuvenation, effective for all diseases.” Abbott de Montaran’s essay helped Blackcurrants gain popularity, especially in France. By the middle of the 18th century, Blackcurrants was cultivated in the hilly areas of the Burgundy region for medicinal purposes.

Cultivation and Development in New Zealand

The cultivation of Blackcurrants in New Zealand began in the 1820s. Early settlers from Europe brought Blackcurrants seedlings with them.  Blackcurrants, rich in nutrition, effective for maintaining health, and rich in flavor, were perfect for eating fresh, as a juice, or as jam or jelly and were a very precious fruit for these early arrivals.  As New Zealand’s climate and geographical conditions proved optimal for Blackcurrants cultivation, Blackcurrants spread widely and became a popular food. Over the years, different breeds were developed, and now New Zealand Blackcurrants varieties are the world’s most nutritious, flavorful, and represent the highest quality.