Currants Currants

The pure delight to the palate.

Did you know that the berries owe their name to John the Baptist, whose birthday falls in June in the main season of the sweet and tart fruit? At SanLucar, we offer the small red and black delicacies practically throughout the whole year. In winter and spring, they come from Chile. Our German varieties grow along the middle part of the Rhine, because they love the rich clay soil – and probably the natural beautiful, as well. Our experienced Master Growers make sure that the plants are protected from wind and rain, as drops can damage the delicate berries and cause the skin to burst.


Sweet tip:

Blackcurrants are real shots of vitamin C. Just 30–40 berries take care of the the entire daily vitamin C requirement.

Country of origin:

Our redcurrants and blackcurrants come mainly from Germany, but also from Holland.


Currants taste best fresh. They are very pressure-sensitive and should not be stored for too long. They keep for two or three days chilled.


Tips and special features:

Hildegard von Bingen valued the plant as a remedy for rheumatism and as a soothing treatment for insect bites. The French Abbot Pierre Bailly de Montaran recommended the dark fruit in 1712 as a guarantee for a long and healthy life. Blackcurrants are also the basis for the famous Cassis liqueur and, of course, all varieties are delicious alone, for desserts or as jelly and are popular in red fruit pudding.


The history of the currant is comparatively young – since in ancient times, the plant was still unknown. It was not until the Middle Ages that the redcurrant and the blackcurrant began to be used officially as cultivated plants. In the 16th century, cultivated shrubs were found in many monastery gardens. The nuns and monks used them to fight gout, rheumatism and scurvy.