Gastronomic use Properties, Medicinal use Blackcurrants contain many good things for your health: Vitamin A, B1, B5, B6, E - calcium Berry is suitable ingredient in porridges, - smooothies, oilsauces, hot and cold sauces, Blackcurrant leaves are used in marinating, oil flavouring, smoking and cooking. salads, flavouroils, marmalades and desserts. - magnesium - iron - potassium Blackcurrant leaves are good for hair growth and stops hair from falling out. Very-berry oat crumble recipe: Ingridients for the crumble: - 100g plain flour Blackcurrants slow down organism aging and promotes concentration. - 50g rolled oats - 100g butter, cut into cubes - 50g golden caster sugar Blackcurrants promote sweating and urination. For the fruit filling - 400g strawberry Blackcurrant helps prevent cold and diseases. Boosts immune system. Women use black currant seed oil for treating symptoms of menopause, premenstrual syndrome, painful periods, and breast tenderness. - 100g sugar - 1,5 tbsp cornflour 500g mixed berry and currants, such as raspberries, blackberries, blueberries, blackcurrants Ice cream or custard to serve. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead and stored in an airtight container. Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish. When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard. .