Black currant - healing properties

Black currant Ribes nigrum L. Some scientists attribute it to the saxifrage family- Saxifragaceae. Name from the Latinized Arabic “ribas”- sour to taste; Latin niger- black.

Black currants got their name from the word “currant”, which in ancient Russian meant “strong smell” and indeed, of all types of currants, black currants have the most pronounced aroma of fruits, leaves and even branches and buds.

A perennial shrub up to 1.5 m high, with drooping yellowish-gray shoots that turn brownish by the end of summer. The leaves are alternate, petiolate, three-, five-lobed, glabrous above, below - with golden glands along the veins, with aromatic specific smell, up to 12 cm wide. Flowers 7-9 mm long, purple or pinkish-gray, five-membered, collected 5-10 in drooping racemes 3-8 cm long. Fruit- multi-seeded black or dark purple fragrant round shiny berry with a diameter of 7-10 mm. Blooms in May- June, fruits ripen in July- August. Distributed in the European part of Russia.

Black currant- high-yielding crop. Under favorable weather conditions and proper care It bears fruit annually and abundantly. There are cases when up to 25 kg of berries were obtained from 1 m2. Blackcurrant is very beneficial for the health of the body, has a great taste and is one of the most favorite berries and is quite easy to grow.

Since ancient times, Slavic peoples knew black currants as food and medicinal plant. It began to be cultivated back in the 11th century, first in monastery gardens, and from the 18th century- already everywhere, in many countries of the world. We value black currants for their high content of vitamins and biologically active substances.

It is rich in sugars, organic acids and various elements: iron, phosphorus, potassium, manganese. In terms of ascorbic acid (vitamin C) content, black currants rank high, second only to citrus fruits and rose hips. It is used for diseases gastrointestinal tract, hypochromic anemia, cardiac arrhythmias, heart defects, atherosclerosis, cardioneurosis, colds, infectious diseases, hemorrhagic vasculitis, periodontal disease, glomerulonephritis.

Compound black currant

Blackcurrant is considered a treasure trove useful substances and vitamins, since its berries contain vitamins B, P, E, carotene (vitamin A), pectins, sugars, phosphoric acid, tannins, essential oil, vitamin K, phosphorus, iron and potassium salts.

In addition to vitamin C, black currant leaves contain phytoncides, magnesium, manganese, silver, copper, lead, sulfur, and essential oil. Black currants are so high in vitamin C that in order to meet the body's daily requirement for ascorbic acid, it is enough to eat only 20 berries daily.

100 g of berries contains:

Water, 85 g

Proteins, 1 g

Fat, 0.2 g

Carbohydrates, 11.5 g

Mono- and disaccharides, 6.7 g

Fiber, 3 g

Starch, g 0.6 g

Pectin, 1.1 g

Organic acids, 2.5 g

Ash, 0.9 g

Potassium, 350 mg

Calcium, 36 mg

Magnesium, 31 mg

Sodium, 32 mg

Phosphorus, 33 mg

Iron, 1300 mcg

Iodine, 1 mcg

Cobalt, 4 mcg

Manganese, 180 mcg

Copper, 130 mcg

Molybdenum, 24 mcg

Fluoride, 17 mcg

Zinc, 130 mcg

Vitamin B-carotene, 0.1 mg

Vitamin E (tocopherol), 0.72 mg

Vitamin C ( ascorbic acid), 200 mg

Vitamin B1 (thiamine), 0.03 mg

Vitamin B2 (riboflavin), 0.04 mg

Vitamin B9 ( folic acid), 5 mcg

Vitamin PP (niacin), 0.3 mg

Calorie content, 38 kcal

Healing properties of currants

For its healing properties, black currants are often called " home doctor". Our ancestors also appreciated this in it. In Russian herbalists and medical books of the 15th-16th centuries, black currant is mentioned as a medicinal plant that heals many ailments and prevents diseases of cardio-vascular system and cancer.

The use of black currant for medicinal purposes is associated with the presence of vitamins, iron, potassium, pectin, tannins, and organic acids.

Used as an anti-inflammatory, astringent, hemostatic, diaphoretic, diuretic, choleretic, anti-atherosclerotic, anti-diabetic, anti-hypoxic, tonic. Removal of nitrogen metabolism products. It also improves mental abilities in a person.

Vitamin C is found not only in berries, but also in leaves, buds, buds, flowers, where it is almost as much as in fruits. In addition to ascorbic acid, berries contain many other vitamins: provitamin A (carotene), B vitamins - B1, B2, B6, B9, as well as vitamins E (tocopherol), K (phylloquinone), PP ( a nicotinic acid), P (citrine).

The antiseptic properties of black currant are so great that gargling with its juice diluted with water a short time helps get rid of sore throat.

Currant juice is also effective for severe cough.

Dried currants are necessary all year round, since it is an antipyretic, diaphoretic and antidiarrheal agent (20 berries per glass heel, cook over low heat for 30 minutes, cool, take a tablespoon 3 times a day).

Black currant improves hematopoiesis, blood circulation and is one of the the best means for the treatment of anemia.

It perfectly improves appetite and has a laxative effect (for constipation).

Blackcurrant has been found to have the ability to prevent the occurrence of cancer diseases and Alzheimer's disease, protect against heart and vascular diseases and diabetes and maintain visual acuity for a long time.

A decoction of the roots is used as an astringent.

Infusion, tincture, extract of roots, branches, branch bark, buds, leaves, fruits is used as a diuretic for kidney diseases, urinary tract. Diaphoretic, anti-inflammatory for respiratory infections, bronchitis, whooping cough.

An infusion of branches, fruits and fruit juice are used for headaches. A decoction, tincture of branches, buds, leaves is used externally (baths, lotions). For scrofulosis, dermatitis, exudative diathesis, venereal and eye diseases.

A decoction of buds and leaves is used as a hemostatic.

Currant berries are rich in many vitamins, contain vitamins B, P, provitamin A, pectin substances, essential oil, sugar, phosphoric acid, contain iron and phosphorus salts, etc.

Black currant berries have the ability to prevent diabetes. This means that currants have a strengthening and healing function for humans with various diseases. This berry also removes radionuclides that have already penetrated into it from the body.

The berries are good for processing; they are used to make jam, jellies, compotes, juices, fruit drinks, jam, marmalade, and wine. In home canned black currants, almost all vitamins are preserved.

The juice from the berries is drunk with honey or sugar for a severe cough.

Perhaps no housewife can do without its aromatic leaves for pickling and pickling. In addition, the presence of phytoncides in them ensures better storage of canned products.

Doctors recommend fresh fruits for the treatment and prevention of atherosclerosis and hypertension, and fresh juice- with anacid gastritis, gastric and duodenal ulcers.

Both berries and black currant leaves are irreplaceable for the genitourinary system. This is also an excellent diuretic: pour 20 fresh or dry berries into 0.6 cups of boiling water. It's better to do this in a thermos. Leave for 4 to 8 hours. Take 1 tablespoon warm 5-6 times a day, regardless of meals. Under the influence of pectins, diuresis increases, sleep improves, and blood pressure decreases.

Pectins are adsorbed in the intestines and bound into insoluble salt complexes heavy metals(mercury, lead, cobalt, strontium), radioactive elements, as well as cholesterol, then these complexes are eliminated from the body. Pectins also bind toxic substances formed during putrefactive processes, normalize the intestinal microflora, and improve digestion.

For the best use of pectin, wash ripe blackcurrant berries, allow the water to drain, place in an enamel bowl, add 200 ml of water per 1 kg of berries, heat to 70°C, rub through a sieve, add 600 g of sugar, cook over low heat for 10-15 min. Pour into dishes while hot.

Currant berry decoction

Decoctions of black currant berries help with anemia, hypertension, bleeding gums, stomach and duodenal ulcers, and gastritis. An infusion of leaves helps rid the body of excess uric and puric acids. Therefore, it is useful for bladder diseases, as well as gout and rheumatism.

To prepare a decoction of currant berries: 2 tbsp. l. dry raw materials are poured with 1 glass of hot water, boiled for 10 minutes, left for 30 minutes and filtered. Take 2 tablespoons 4 times a day before meals. A course of treatment- 3 weeks.

Currant berries mixed with sugar in a 1:2 ratio are useful for preventing atherosclerosis and lowering blood pressure in hypertension.

If you have a severe cough, take a mixture of blackcurrant juice, honey and sugar.

Black currant leaves

In addition to the fact that adding blackcurrant leaves produces a wonderful tea that has a general strengthening effect, the leaves have healing properties thanks to the biologically active and tannin substances they contain, essential oils, vitamins and phytoncides.

Black currant leaves contain more vitamin C than berries, which is why they are used as a tonic and antiseptic. In folk medicine they are used as a diuretic for urolithiasis, cystitis, as well as rheumatism, gout and colds. They contain sulfur, silver, lead, copper and essential oil and of course vitamin C, ascorbic acid, phenolic compounds, phytoncides. The leaves, buds and flowers contain vitamins C and P, iridoids, catechins, phytoncides, cyanogenic compounds, tannins and dyes, organic acids, phytoncides.

In France and Poland, an infusion of currant leaves is used for rheumatism, kidney diseases, bladder diseases, and kidney stones - 500 ml per day.

The leaves can also be used to make fruit vinegar.

Place enough fresh leaves in a jar and fill with cold boiled water with sugar (per liter - 100 g), covered with gauze, ferment the leaves for 2 months, then strain and bottle.

From young leaves in spring and early summer you can prepare a strengthening vitamin drink, if you mix boiled water with any sour juice and pour this mixture over blackcurrant leaves, then leave for a day, then strain and, if desired, adding sugar, drink half a glass a day.

For edema of renal origin, stones in bladder, urinary retention (even if it is associated with prostatitis), take an infusion of black currant leaves: 10-12 pieces per 1.5 cups of boiling water. Best done in a thermos (5-8 hours). Drink 0.5 glasses 4-5 times a day between meals.

An infusion of leaves is used as a diaphoretic, mild laxative, for bleeding and metabolic disorders.

Baths from a decoction of currant leaves are used for various rashes and skin diseases, suffering from dermatitis, eczema, furunculosis.

Black currant leaves are used for liver diseases and respiratory tract, as an antidiarrheal agent.

An infusion or decoction of the leaves is taken for dropsy, joint pain, rheumatism, gout, for bladder stones, used as a diaphoretic for colds, as an external anti-inflammatory for scrofula and as a vitamin remedy.

The leaves and leaf buds contain carbohydrates, ascorbic acid, flavonoids (quercetin, isoquercetin, kaempferol, rutin, phytosterol), organic acids, mineral salts, tannins and dyes, the iridoid asperulin, cyanogenic compounds, catechins, phytoncides, essential oil, phenolcarbonic and other carboxylic acids and derivatives: caffeic, chlorogenic, neochlorogenic, p-coumaric, o-coumaric, protocatechuic, quinic.

Infusion of currant leaves

To prepare an infusion of currant leaves, pour 5 tablespoons of crushed raw materials into 0.5 liters of hot water, boil for 2-3 minutes and leave for 2-4 hours.

Take 0.5-1 glass 4-5 times a day before or during meals.

For gastritis, take an ancient remedy:

Infusion: 20 fresh currant leaves, pour 1 liter of white wine and leave for 2 weeks. Take 100 g before meals.

As a general tonic after a serious illness, the following collection is recommended:

Infusion: currant leaves, blueberry and birch leaves in equal parts. Brew 2 teaspoons of the mixture with 1 glass of boiling water. Drink 1 glass of tea in the morning and evening.

Drink made from blackcurrant leaves

Water - 350 ml, berry juice - 2 tbsp. spoons, black currant leaves - 50 g, sugar. Black currant leaves are washed, crushed, placed in a glass jar, and poured with cold boiled water diluted with berry juice.

The jar is placed in a warm place for 24 hours to infuse. The finished drink is filtered, sugar is added, cooled, and poured into cups.

An infusion of currant leaves mixed with tricolor violet leaves is used to treat tuberculosis and colds in children.

A decoction of branches, buds and leaves is used for baths and lotions for dermatitis, exudative diathesis and eye diseases. To prepare it, pour 50 g of the mixture into 1 liter of hot water and boil for 10 minutes.

Currant leaves are used as a spice when pickling cucumbers, tomatoes and cabbage (due to the content of phytoncides, the leaves protect vegetables from spoilage and preserve their vitamin value).

Currant buds

The kidneys are removed in winter. They contain essential oil. A decoction of currant branches, buds and leaves is used for baths and lotions for dermatitis, exudative diathesis and eye diseases. To prepare it, pour 50 g of the mixture into 1 liter of hot water and boil for 10 minutes. Use for one bath.

Currant juice

Currant juice is used to treat sore throat, as well as when the body is weakened, for example, after surgical intervention. Black currant berries help with hypertension, bleeding gums, stomach and duodenal ulcers and gastritis.

The medicinal raw materials are fruits, leaves and buds.

The fruits are collected in dry weather as they ripen. When collecting, avoid damaging the bark and breaking branches, as this facilitates the penetration of pathogens into the plant.

The berries are sorted, cleaned of impurities and dried in the attic, spread in a thin layer on mats or frames covered with gauze.

They practice drying the berries in a stove or oven for 4-6 hours at a temperature of 35...40°C, then 55...60°C, making sure that they do not burn or stick together into lumps. Leaves are harvested from the beginning of the plant's flowering until leaf fall. Air dry in the shade.

Buds, berries and leaves are stored in bags or wooden containers. Kidneys are preserved with vodka. The shelf life of raw materials is 1 year.

Currant fruits contain vitamins C, P, B1, B2, carotene, sugars, tannins, essential oil, pigments, flavonoids, potassium, calcium, magnesium, iron, manganese, phosphorus and sodium salts.

During leaf fall, the leaves contain as much vitamin C as the fruits.

Preparations from the fruits, leaves and buds of currants have a diuretic, diaphoretic, anti-inflammatory, antimicrobial, antifungal, antirheumatic, antiarterosclerotic and mild laxative effect.

An infusion of branches, buds, leaves and fruits is used as a diuretic, diaphoretic and anti-inflammatory agent for diseases of the upper respiratory tract, whooping cough, inflammation of the kidneys and urinary tract, headaches and gout.

To prepare a decoction of the fruit, pour 2 tablespoons of dry raw materials into 1 glass of hot water, boil for 10 minutes, leave for 30 minutes and filter. Take 2 tablespoons 4 times a day before meals. The course of treatment is 3 weeks.

Currant fruits mixed with sugar in a 1:2 ratio are beneficial for the prevention of atherosclerosis and lowering blood pressure in hypertension.

The fruits in the form of infusion are used as a multivitamin and dietary products for the prevention and treatment of hypo- and avitaminosis, anemia, bronchitis and anacid gastritis.

At peptic ulcer drink fresh juice (gastric and duodenal ulcers, inflammation of the gastric mucosa, low acidity of gastric juice), metabolic disorders, liver diseases, high content uric acid and purine bases in the body. Treats gastritis with low acidity. Drink 0.3 glasses of juice 5-7 times a day 20-25 minutes before meals.

Currants for colds

Currant berries have positive action for colds and infectious diseases.

For tonsillitis, pharyngitis 1 tbsp. Crush currant berries, pour in 1 glass of boiled water, strain, take 0.5 glasses 3-4 times a day.

For adenoids, tea is prepared from black currant leaves; take 0.3 cups 3-4 times a day for a month; Rinse the nasopharynx with this infusion 1-2 times a day for 10 days.

Full daily requirement Vitamins C and P are covered by consuming 50 g of berries or properly prepared preserves, marmalade, etc. per day. Currant berries are eaten as a valuable multivitamin product.

In folk medicine, currants are used as a multivitamin, diaphoretic, diuretic, tonic, anti-inflammatory agent, for anemia, diseases of the cardiovascular system, against cough, as a means of increasing the body's resistance.

In addition, black currant is an excellent preventive remedy for radiation sickness.

Blackcurrant juice is still one of the best remedies for the treatment of scrofula for children - an infusion of black currant leaves. Make baths, lubricate the body with juice from fresh leaves and after 3-5 minutes wash in water to which string and lovage have been added.

At very running forms make compresses from the leaves. Effective treatment of rheumatism and gout infusion of black currant leaves: 10-12 pieces per 0.5 liter of boiling water. Leave until cool. Don't strain! Drink 0.5 cups 4-6 times a day. Excess uric and oxalic acid is removed from the body, which determines successful treatment.

One of the most unique properties of black currant can be called stimulation of the adrenal cortex(adrenal dysfunction, Addison's disease).

Decoction of stems and infusion of leaves (can be dried for the entire period of treatment): 20 g per 2 cups of boiling water. Leave until cool. Drink 0.3 glasses 5-6 times a day 30-40 minutes after meals.

Ascorbic acid is well preserved in frozen currants. When in contact with metal, some of the vitamins are lost, therefore, when preparing blackcurrants, you need to use enamel dishes and a wooden pestle.

Blackcurrant oil is used to restore dry, flaky, irritated skin, restore the skin barrier function, and has excellent restorative, moisturizing and smoothing properties.

Use for hormone-dependent skin problems, such as acne, and also for dry skin. The oil is obtained from the seeds by pressing. The pressed oil has an intense yellow and the smell typical for this species. Through subsequent careful filtration and refining, the oil becomes distinctly lighter, the intensity of the odor is reduced, and the concentration of foreign substances removed from the oil by refining is significantly reduced.

Refined blackcurrant seed oil highly valued in the cosmetics and pharmaceutical industries due to the high content of gamma-linolenic acid, also called GLA, and also in dermatological formulations (through GLA the formation of eczema is prevented). Recommended for oral administration as a source of natural fatty acids.

Contraindications to the consumption of black currants

The high content of vitamin K and phenolic compounds in blackcurrant makes this berry contraindicated for thrombophlebitis, and its prolonged and unlimited consumption can lead to increased blood clotting.

Black currant is contraindicated when increased acidity stomach, gastric and duodenal ulcers, with hyperacid gastritis. Despite the fact that fresh berries and blackcurrant juice are allowed for liver problems, they should not be taken for hepatitis.

Blackcurrant juice is not beneficial after heart attacks and strokes, as well as at the risk of developing thrombosis.

100% blackcurrant juice can cause an allergic reaction, especially in children, although in reasonable doses it helps increase hemoglobin in the blood.

Some experts believe that during pregnancy, the use of currant juice in medicinal purposes It's better to refuse.

Egorov I. V., Candidate of Biological Sciences

Currant, as a berry crop, is very popular due to its high annual yield, vitamin value, healing properties of the fruit and the whole plant, it is unpretentious to growing conditions, it is one of the most common berry bushes.

Currants belong to the gooseberry family; there are about 150 species of berry bushes; V natural conditions it is widespread in temperate and cold zones of the Northern and Southern hemispheres Lands in Europe, Asia, America on flat lands and in mountains up to 3000 meters in altitude.

In Russia, it grows wild in the forest and forest-steppe zones of the European part, in the Caucasus, in the Urals, in Siberia along river banks, along the outskirts of swamps, and in damp forests. In Russia, the largest reserves of wild currants are concentrated in Eastern Siberia, on an area of ​​about 400 thousand hectares.

At first, currants were used only as a medicinal plant, only later they began to use them as a berry plant, now they are widely grown in gardens, personal plots, in horticultural farms, obtaining large yields of beautiful berries of various varieties.

In Rus', black currants began to be grown in the 11th century in the monastery gardens of the Pskov and Novgorod regions, much earlier than in Western Europe, and then in boyar and princely gardens; in herbalists and medical books of Rus', currants are mentioned in XV - 16th centuries. The Moscow River was even called Smorodinovka when there were a lot of currants growing along the banks.

In France and Italy, currants were bred in the 17th century for medicinal purposes against various diseases, as well as to produce tasty berries. In the 19th century, the first bred varieties appeared in Europe, and industrial production and processing of berries into jam, jellies, wines, drinks in Germany, Great Britain and other countries.

What are the benefits of currants?

In our country, currants gained great popularity in the 1930s after studying the chemical composition of berries, leaves and the discovery of their high content of ascorbic acid - vitamin C, the first powerful remedy in the treatment of scurvy and vitamin deficiency. Industrial cultivation was expanded, and breeding work was carried out to develop new high-yielding large-fruited varieties throughout the country.

Currant berries are the most easily accessible and cheapest source of vitamin C. Black currant berries contain a large amount of vitamin P - up to 1200 mg%, in combination with vitamin C it is indispensable in the treatment of cardiovascular diseases and radiation.

Sources of vitamins are not only berries, but also buds, leaves, and the bark of young annual stems; they serve as raw materials for obtaining medicinal vitamin preparations.

In gardening greatest application have varieties obtained from the black, red and golden currant subgenera. In Siberia, currants are called “Aldan grapes”; here the cluster of currants with large berries reaches a length of 14 centimeters.

Black currant Ribes nigrum L. - gooseberry family, shrub up to 2 meters high, blooms in May - June, fruits ripen in July - August. Leaves and berries with a characteristic strong currant aroma.

Aromatic substances are secreted by yellowish glands that are located on the underside of leaves, on the buds of young shoots, on flowers and the skin of fruits.

Essential oils in the fruits and leaves of black currant are antibiotics, destroy bacteria, causing diseases upper respiratory tract, contribute to good preservation of fresh and processed fruits.

The scientific name of the genus Ribes comes from the Arabic word ribas, which is what the Arabs called a type of rhubarb with a sour taste, used to make medicines and drinks. The specific name nigrum - "black" - is associated with the color of the fruit.

The Russian name of the genus Currant is from the word “currant” - stench due to the strong, pungent odor of the plant.

Black currant has long been used as a medicine. Leaves, buds, young stems and berries have diaphoretic, diuretic, tonic, astringent properties. Medicinal use have currant leaves and berries, they are unusually rich in chemical composition.

The berries contain a complex of biologically active substances: ascorbic acid, carotene, B vitamins, vitamins E, K1, P, PP; a lot of sugars - up to 13%, organic acids more than 3% - citric, malic, tartaric; coumarins, nitrogenous, tannins, dyes, essential oils, mineral salts of potassium, sodium, calcium, magnesium, iron, manganese, phosphorus.

The combination of vitamins C and P is very useful for tense mental and physical work, helps increase immunity to colds and infectious diseases, improves cardiovascular activity, and helps maintain the elasticity of capillary and blood vessels.

Currant leaves also contain ascorbic acid - up to 300 mg%, vitamin P, phytoncides, carotene, essential oil. An infusion of leaves has antimicrobial activity comparable to antibiotics. Phytoncides act against pathogens of dysentery and diphtheria. Malvina anthocyanin was found in fresh juice.

Red currant berries are useful for low acidity of gastric juice. Red currant juices and fruit drinks reduce fever during colds, improve appetite, increase performance, and increase the digestibility of animal proteins.

In red currants, unlike black currants, there is no essential oil in the leaves and fruits; the glands are hardly noticeable and odorless.

Chemical composition Red currant berries are similar in composition to black currants. But red currant berries contain less vitamin C - 40÷60 mg per 100 g; contain pectin, P-active substances cahetins and flavones, contains a relatively high amount of coumarin 1.7 - 4.4 mg%, which reduces blood clotting, so it is useful for thrombophlebitis. Berries are rich in sugars, organic acids, mineral salts, contain vitamins.

Black and red currant berries can be consumed for diabetes mellitus, since the sugars in the berries are glucose and fructose. Currant juice, due to the content of organic acids, quenches thirst well, restores strength after serious illnesses, and is a good antidote for any food poisoning.

Prepared from berries vitamin preparations, leaves are included in vitamin preparations.

Currant berries: beneficial properties and contraindications

Black currant berries are used in the treatment of anemia, chronic gastritis, diabetes mellitus, liver diseases, nose and internal bleeding, and poisoning. The berries are used for infectious diseases - sore throat, flu, dysentery, and are recommended for weakened and convalescent patients in complex treatment.

For vitamin deficiency, bladder diseases:

1. Berry infusion: pour 2 tablespoons of dried berries into 0.5 liters of boiling water, leave for 1 hour. Drink during the day.
2. Decoction: 2 tbsp. l. dry berries, pour 0.5 liters of boiling water, boil for 5 minutes, leave for 1 hour. Drink 0.5 cups 3-4 times a day.

Infusion and decoction act as a vitamin, diuretic and anti-inflammatory agent.

Vitamin tea for hypovitaminosis:

• black currant dry fruits - 1 part
• rose hips - 1

One tbsp. l. pour 0.5 liters of boiling water over the crushed mixture and leave in a thermos for 1 hour. Drink 0.5 cups 3-4 times a day, add sugar or honey to taste.

It is good to prepare tea in a thermos from the fruits of currants, rose hips, rowan and hawthorn - it will give strength, vigor, strengthen health and immunity.

Fresh berries are used for hypertension - eat 100 g of fresh berries every day before meals, you can also brew dried berries.

Black currant juice has a general strengthening and tonic effect, has an astringent, hemostatic, diuretic, choleretic, and antioxidant effect.

Fresh black currant juice helps with stomach and duodenal ulcers, gastritis with low acidity of gastric juice, and sore throat. For medicinal purposes, it is better to use juice with pulp; it contains a favorable combination of potassium and sodium; the juice has alkaline properties.

for sore throat, stomatitis:

Dilute fresh berry juice warm water 1: 1. Gargle several times a day.

For hypertension, atherosclerosis:

Two tbsp. l. juice, 1 tsp. Dilute honey in a glass of boiled water. Drink a glass 3 times a day.

For gastritis with low acidity of gastric juice:

Take 1/3 cup of fresh blackcurrant juice 3 times a day before meals.

Black currant juice with honey helps with severe cough and hoarseness.

For fatigue, vitamin deficiency - drink 1 glass of black or red currant juice daily.

Black currant juice is required in the diet of people associated with the radiation industry and in the diet of astronauts.

Every year in spring and summer you can treat with fresh currants, and during the year with winter vitamin reserves you can treat with natural remedies.

Currant berries mashed with sugar for the winter

To preserve vitamins for a long time, it is good to prepare for the winter. "live brew" - fresh mashed berries with sugar in the ratio: 1 part berries to 2 parts granulated sugar. Mix well, keep at room temperature for 6 hours, then stir and place in sterilized jars. Store in a cool place.

It contains a lot of vitamins C and P, useful for colds, vitamin deficiency, and for the prevention of atherosclerosis and hypertension. Vitamins are well preserved throughout the year.

Wine translated from Latin - living water. Currant berries contain nitrogenous compounds that enhance fermentation and improve the quality of wine. All the beneficial properties of berries in currant wine are preserved and can be preserved for years.

Black currant contraindications:

• Individual intolerance.
• Thrombophlebitis, black currant berries thicken the blood.
• Gastritis and stomach ulcers with increased acidity of gastric juice.
• It is not recommended to consume berries in the post-stroke and post-infarction period.

Red currant contraindications:

• Peptic ulcer of the stomach and duodenum.
• Reduced blood clotting, in hemophilia.
• Gastritis with increased acidity of gastric juice.

Currant leaves beneficial properties and contraindications

Black currant leaves medicinal properties and contraindications. In folk medicine, black currant leaves are used for colds, muscle and joint pain, edema, cystitis, kidney stones, exudative diathesis, eczema, furunculosis, dermatitis.

Currant leaves are used as a source of vitamins in the spring, for vitamin deficiency. An infusion or decoction of the leaves is used to treat scrofula and stomatitis in children, and is used for baths for rickets and diathesis.

For edema, colds, diabetes, diathesis, stomatitis and scrofula in children:

Infusion: One tbsp. l. crushed dry leaves, pour a glass of boiling water, leave for 20 minutes. Take 0.5 - 1 glass 3 - 4 times a day before meals.

For rheumatism, gout, kidney and bladder stones:

Infusion: 25 g of crushed dry black currant leaves, brew 0.5 liters of boiling water, leave in a thermos for 4 hours, strain. Drink 0.5 - 1 glass 4 - 5 times a day. The infusion removes salts of uric and oxalic acid.

For kidney and bladder diseases:

Tincture: 100 g of black currant buds, pour 0.5 liters of 70% alcohol, leave in a sealed container in a dark place for a month, shaking occasionally; strain, squeeze, filter. Drink 30-40 drops, diluted in 1 tbsp. l. water 3 times a day before meals.

Currant buds are harvested in early spring, before they burst.

Dry currant leaves can be used in winter as vitamin supplement for tea.

Vitamin tea from currant leaves is drunk hot for colds, it has a diaphoretic effect, helps remove uric and oxalic acid salts from the body, therefore it is recommended for gout, rheumatism, and urolithiasis.

Currant leaf tea:

• Place a handful of currant leaves in a large teapot, pour boiling water over it, let it brew for 5 minutes, and pour into cups. You can add tea leaves regular tea, sugar to taste; or
• Add raspberry, cherry, and some berries to the currant leaves, let it brew, and pour into cups. So hot and fragrant delicious tea We usually drink it at the dacha in the summer, it’s very healthy and tastes good.

Tea quenches thirst well, relieves fatigue, and removes toxins from the body.

Vitamin tea:

• rose hips - 1 part
• currant leaves - 1
• raspberry leaves - 1
• lingonberry leaves - 1

One tbsp. l. pour a glass of boiling water over the mixture, boil for 10 minutes, leave in a sealed container for 4 hours, strain, add sugar or honey to taste. Drink 1/3 glass 3 times a day.

For diseases of the liver and stomach, for fatigue, after long illness, during heavy physical work, if there is a lack of vitamins in the body, it is recommended to drink vitamin tea from currant leaves and fruits, as well as in a mixture with other medicinal plants.

Vitamin collection for kidney stone disease:

• black currant leaves - 3 parts
• lingonberry leaves - 2
• wild strawberry leaves - 5

4 tbsp. l. pour 1 liter of boiling water over the mixture, leave until cool, strain. Drink 1 glass 3 times a day.

Currant leaves in Tibetan medicine Drink instead of tea for scrofula and skin diseases; An infusion of the leaves in white wine is used as a tonic.

Black currant leaves are used for medicinal purposes in many countries. In Poland - for kidney stones, rheumatism, liver and kidney diseases. In France - for rheumatism, as a diuretic.

Black currant bud extract is used in the confectionery industry to flavor food products.

Currant leaves contraindications:

Preparations made from currant leaves are very useful and have virtually no contraindications, except for individual intolerance.

Useful properties of currants in cosmetology

In cosmetology, black and red currant berries are used to lighten freckles, age spots on the face as a whitening agent.

Nourishing face mask :

Mash the currant berries, apply to the face as a mask for 15 - 20 minutes, then rinse with warm water. The mask gives the skin elasticity, firmness, and soothes the skin.

The juice and pulp of the berries nourish, moisturize the skin, improve skin tone, rejuvenate, and prevent the appearance of wrinkles. For dry skin, apply a nourishing cream after the mask.

Mask for aging skin:

Grind black currant berries, mix with honey in a 2:1 ratio, apply the mask to the face for 15 minutes, rinse with warm water.

Masks for oily skin faces:

1. Take 1 tsp. redcurrant juice, add 1 whipped egg white, apply for 15 - 20 minutes, rinse. The mask cleanses, moisturizes, whitens.
2. Take 2 tbsp. l. red currant juice, add 1 tsp. starch, apply for 15 - 20 minutes, rinse - refreshes, tightens pores.

Mask for dry, aging skin:

One tbsp. l. Mix mashed red currant berries with kefir, yogurt or sour cream, apply to face for 15 - 20 minutes, rinse with warm water. Apply nourishing cream.

Beauty bath for women:

• black currant leaf - 1 part
• stinging nettle herb - 1
• fragrant chamomile herb - 1
• caraway herb - 1
• tripartite succession grass - 1

Pour 200 g of herbal mixture into 2 liters of cold water, boil for 10 minutes in a well-sealed container, strain. Add to the bath, take a bath for 15 - 20 minutes. An aromatic bath soothes, cleanses the skin, gives the skin elasticity, firmness, and improves metabolism.

Watch a video about the beneficial properties of currants:

Blackcurrant - beneficial properties video

Currently there are most currants different types and varieties grown in Russia. Dozens of new high-yielding varieties with high healing and taste qualities have been created.

Currant leaves and berries contain a rich and varied content of vitamins and biologically active substances, which are widely used in medicine and nutrition.

Currant berries are consumed both fresh and processed. They are used to prepare compotes, fruit drinks, syrups, kvass, preserves, jam, purees, marmalade, wine, and liqueur. In the confectionery industry it is used for filling sweets, bakery products, pies, and cakes.

The leaves are used for pickling and pickling vegetables and mushrooms due to the aromatic substances they contain.

Fresh currant leaves can be brewed all summer long as tea and drunk for metabolic diseases, gout, rheumatism, and diabetes.

The result is this article Currant leaves beneficial properties and contraindications , in which we looked at the benefits of currants, how to prepare an infusion of leaves and berries, “live jam”, tea from currant leaves to help our health in summer and winter.

Be healthy and happy, dear readers of the site!

Black currant is the most widespread and traditional crop of fruit bushes in our Russian gardens. The taste of blackcurrant jam or jam is familiar to everyone since childhood. Also known. A record high amount of vitamin C in the fruit makes blackcurrant a welcome guest in every garden. But this plant is valuable not only for its berries. Medicinal properties leaves and shoots of shrubs help with wide list various diseases. The medicinal properties and contraindications of black currant leaves are described in this article.

Composition and properties of black currant leaves

Greens and young shoots of shrubs accumulate no less vitamins and other useful components than berries. They contain vitamins: C, PP, K, E, B, A. The leaves are also rich in:

• valuable essential oils;
• sugars;
• phytoncides;
• mineral salts - magnesium, manganese, zinc, silver, copper, fluorine, sodium, potassium, calcium, boron;
• flavonoids;
• malic, citric, salicylic, succinic organic acids;
• antioxidants;
• pectins.

This treasure trove of vitamins can adequately compete with artificial pharmaceutical dietary supplements. What do currant leaves help with?

1. The leaves work as antioxidants and strengthen the immune system. If you drink a quarter cup of a decoction of the leaves every day, you can forget about colds and viral diseases. Tea with currant leaves will restore strength after surgery.
2. Tannins will relieve inflammation, tone, and help with colds and infections. Antiseptic qualities are used to treat the gastrointestinal tract, and pronounced diuretic effect will help with kidney diseases, cystitis.
3. The leaves are useful for skin diseases, rheumatism, gout. Lotions and baths will get rid of acne on the skin.
4. Tea made from leaves is useful for strengthening the nervous system and under stress. Has a beneficial effect on cerebral circulation.
5. Tincture on the leaves will help older people stay alert longer and strengthen the heart and blood vessels. The use of black currant can prevent the development of sclerosis and senile dementia.

Contraindications

There are health conditions where the use of blackcurrant berries, foliage and shoots is undesirable. To completely exclude or take with caution in consultation with your family doctor, currant infusions and decoctions should be used for the following conditions:

• with a tendency to form blood clots and a general tendency to increased blood clotting;
• during pregnancy and breastfeeding, allergic reactions are possible with excessive use of infusions;
• for liver diseases, hepatitis and high acidity of the stomach, ulcers and gastritis.

The benefits of tea and how to drink it correctly

The greatest benefit lies in fresh currant greens and shoots, so in the summer you should try to drink tea from fresh raw materials.

Important! We brew the leaves only with water at a temperature of about 80 degrees and infuse a little. Steep boiling water destroys vitamin C!

Used in winter and spring dried leaves, collected from healthy bushes immediately after flowering. Leaves that are red, yellowed or with growths should not be taken. Dry raw materials correctly in the shade, store in glass jars or paper bags in a dry and dark place.

Other herbs are often added to blackcurrant to enhance the healing effect. But this composition with aromatic leaves is still very tasty. For example, iced tea made from fresh currant and mint leaves with a spoon of honey will perfectly refresh and quench your thirst in the summer heat.

In winter, a delicious vitamin drink can be easily prepared by taking 2 tbsp. spoons of dry crushed leaves, and pour half a liter of hot water over them. You can add raspberry leaves, jasmine or apple flowers. After 20 minutes, you can drink this amazing tea with honey or just on its own.

Another option for delicious vitamin tea:

1. 300 g of dried or frozen rowan berries, 30 g of dried currants, 30 g of raspberries.
2. Pour a tablespoon of the mixture into a glass of just boiling water and leave for 5 – 8 minutes.
3. You can sweeten the tea with honey or rosehip syrup.

Champagne made from blackcurrant leaves

A festive fun and vitamin drink is easy to prepare at home. To do this, you need to prepare: 500g of fresh or dried crushed leaves, 5 kg of sugar, 100 g of wine yeast, a suitable container, bottles for the final product.

1. At first herbal product poured hot water for an hour and a half.
2. Then, in a fermentation container, dissolve sugar in 5 liters of boiling water and place currants there.
3. The mixture is infused for about three hours.
4. Add yeast, cover with a lid and leave to ferment for 8 – 10 hours.
5. The finished drink is filtered into bottles and put into the refrigerator or cellar for 10 days to “ripen”.

Important! The drink is highly carbonated. To prevent bottle caps from being knocked out during storage, the bottle is placed at a slight angle, bottom up.

For diabetes mellitus.

Herbal mixture of 3 parts currant leaves, 1 tsp mint herb, 2 tsp blackberry leaves, 4 tsp dandelion herb. 2 tbsp. spoons of crushed plant material, pour 0.5 liters of hot (80 degrees) water and leave for an hour in a water bath. Take 2-3 tbsp before meals. spoons.

To normalize blood pressure.

Pour 50 – 60 g of dry crushed leaves into a liter of hot water and leave for half an hour. Take half a glass three times a day. You can add a spoonful of honey. This infusion is also useful for increasing immunity.

For stomach pain, constipation, dysbiosis.

Place 2 tbsp in a glass of hot water (80 - 85 degrees). spoons of currant leaves. Leave for 15 minutes, strain and drink a glass up to 5 times a day.

For stomatitis.

You can chew fresh currant greens for a couple of minutes every day. You can make an infusion from 2 tbsp. spoons of dried blackcurrant leaves per glass of hot water. Rinse with infusion oral cavity twice a day, morning and evening.

Bath for prickly heat and diathesis in children.

14th century Pour a liter of boiling water over a tablespoon of dry currant plant material and leave in a thermos for 5–6 hours. Pour the infusion into the bath where the child is bathing.

In conclusion we can say that active use black currant to strengthen the body - natural, safe, inexpensive and reliable path to good health.

Most people know the benefits of currant berries, but many do not realize that the leaves of the plant can be no less useful. At the expense of his unique composition and useful substances, currant leaves have found use in both traditional and folk medicine. However, the scope of application of the miracle plant does not end there.

Since ancient times, women have used the plant to cleanse the skin and give it elasticity. Today, currant extracts are actively used in cosmetics. In this article we will look at how to use currant leaves for medicinal purposes. In addition, we will learn how to properly prepare them for the winter.

Compound

The chemical composition of currant leaves is characterized by a high content of ascorbic acid, carotene, vitamins A, B, and E, as well as essential oils and phytoncides. In addition, the leaves of the plant contain a high percentage minerals: sodium, calcium, magnesium, copper, sulfur and silver.

Currant leaves contain the following substances:

• The most important is ascorbic acid. Vitamin C is powerful antioxidant, strengthening the immune system and accelerating recovery processes in the body. By the way, it is the leaves and buds of currants that contain the most ascorbic acid;
• Carotene contained in the leaves strengthens the immune system, protects against infections, and also has a positive effect on the condition of the skin and hair;
• Phytoncides, which currants are rich in, act as a powerful antibacterial and antifungal agent;
• Essential oils, in turn, improve the digestion process and help remove toxins from the body.

Beneficial features

Due to the high content of vitamin C, currant leaves are an excellent remedy with vitamin deficiency and weakened immunity. This is especially important when recuperating, after illness or chronic fatigue. Also, vitamin C is a very powerful antioxidant that inhibits oncological diseases and rejuvenating the body. The leaves are especially useful for older people. Substances contained in the plant strengthen blood vessels, prevent atherosclerosis, help preserve vision and activate brain activity.

Do not forget that currant leaves also have quite powerful disinfectant, antimicrobial and anti-inflammatory properties. They can easily cope with infectious diseases upper airways. They are also often used as an adjuvant when taking antibiotics.

When choosing between types of currants, preference should be given to black ones. Its leaves and fruits contain more useful substances. However, its use is contraindicated in case of increased stomach acidity or gastrological diseases. If you suffer from gastritis or stomach ulcers, you should give your preference to red or white currants. Before use, you should consult your doctor.

Features of the use of currant leaves

Currant leaves have been used in the treatment of the following diseases and pathologies:

• Pulmonary diseases, as well as inflammatory and cold pathologies;
• Hypertension, atherosclerosis and cardiovascular diseases;
• Diabetes;
• Acne;
• Cardiac pathologies.

To treat most of these ailments, decoctions, infusions, teas or variations thereof are used. It is worth noting that in most cases, recipes for currant leaves are interchangeable. However, in certain cases, you should be careful when using more powerful medicines plant based.

Treatment of pulmonary diseases

Phytoncides present in currant leaves do an excellent job of inflammatory processes respiratory tract. Doctors recommend using drinks from the plant for prevention pulmonary diseases, and also as aid for the treatment of pneumonia. Also, due to the abundance of vitamin C, currant drinks help cope with colds, strengthening the body and lowering the temperature.

To prepare a healing remedy, take 4 tablespoons of crushed leaves and pour a liter of boiling water over them. Keep the resulting product in a water bath for 30 minutes. After this, strain it and cool it. We drink the resulting drink one glass, 3 times a day.

Hypertension

To lower blood pressure, you can use tea from the leaves of the plant. To prepare tea, take two tablespoons of crushed leaves and pour half a liter of boiling water over them. Let the tea steep for fifteen minutes and then drink. For taste, you can add sugar, honey, twigs or even currant leaves.

People with low blood pressure You can also eat currants, but you should not overuse them. It effectively lowers blood pressure, but due to its diuretic properties, blood pressure can drop even more. Therefore, people with hypotension should carefully monitor the consumption of products from this plant.

Diabetes

Currants are an excellent source of vitamins for people with diabetes. Due to the content of pectin and fructose in the berries of the plant, they can be consumed in pure form for any type of diabetes. Decoctions and teas from the leaves of the plant are safe for use by type 2 diabetics. Type 1 diabetics should consult a specialist before consuming such products.

Below are two recipes using currant leaves.

Recipe one

• For the infusion you will need 7 fresh leaves or one spoon of dried leaves. Chop the leaves thoroughly and pour a glass of boiling water. Let the mixture sit for half an hour, then filter and consume. This infusion is useful for nervous disorders, anemia, vitamin deficiency and cough. To enhance the effect, you can also use red currant leaves.

Recipe two

• Tea made from young currant branches helps with scurvy and saturates the body with vitamins. To prepare this tea, you need to boil chopped currant branches for 10 minutes. It is worth mentioning that this tea is a great help for cystitis, pyelonephritis and urolithiasis.

Please note that both drinks can be consumed half a glass, no more than six times a day.

Acne

Currant leaves can also help with acne or acne, due to its anti-inflammatory and bactericidal properties. In addition, unlike artificial lotions, currant infusion moisturizes the skin, gives it elasticity and saturates it with useful substances.

To prepare the tincture, you need to pour a liter of boiling water over a bunch of fresh leaves and let them brew for an hour. Apply the infused leaf to the problem area. After a week, blackheads and pimples will begin to resolve and eventually disappear.

Heart pathologies

Due to the high content of magnesium and potassium, currant leaves have a beneficial effect on the circulatory system and strengthen the heart muscle. In addition, they regulate heart rhythm and prevent myocardial infarction. It is also worth mentioning the hemostatic effect of this plant.

To prepare an infusion that helps with heart pathologies, take dried currant, blueberry and birch leaves and mix in equal parts. Pour two teaspoons of the resulting mixture into a glass of boiling water and leave for two hours. We drink the resulting infusion twice a day: morning and evening.

It is important to note that the consumption of currants and its leaves is strictly contraindicated for people who have suffered a stroke or heart attack. This is due to the fact that the plant contains vitamin K, which thickens the blood.

Blackcurrant Leaf Recipes

Today there are an innumerable number of recipes based on currant leaves. Be it decoctions for rinsing and compresses, tinctures for treating colds or tonic baths that help with skin diseases and strengthen the body. It is perhaps impossible to list them all. However, for you we have collected the simplest and most effective recipes traditional medicine.

Tea

Currant tea helps strengthen the body during seasonal epidemics or speed up the body's recovery after illness. It can also be used as an antiseptic for coughs, colds, sore throats and even pneumonia.

Decoction

Currant decoction is powerful antiseptic and healthy helps with sore throat. It is usually used as a rinse and for compresses. You can drink a similar decoction, but it is better to use tea for these purposes. This is due to the fact that tea has a pleasant taste and has a milder effect on the body.

To prepare the decoction, take six fresh leaves or two tablespoons of dried leaves. Pour a cup of boiling water over them, cover with a lid and cook over low heat for 15 minutes. Let the broth steep for ten minutes, then strain it.

Such a decoction should not be stored for more than two days, otherwise it will lose its beneficial properties.

Infusion

An infusion of currant leaves has found its use for metabolic disorders, kidney diseases, swelling and even bleeding. Thanks to its diuretic and diaphoretic effect, the infusion helps normalize metabolism and remove salts and salts from the body. harmful substances. In addition, the decoction is used to lower blood pressure, increase appetite and stimulate the intestines and stomach. The infusion also helps with type 2 diabetes.

To prepare the infusion, take six tablespoons of dried leaves and pour a liter of boiling water over them. Wrap the container with a towel and leave to infuse for an hour. We drink the resulting drink five times a day, one glass.

Tincture

Tincture of currant leaves is universal remedy from diseases. It strengthens the body during periods of exacerbation of seasonal epidemics and helps restore strength after a protracted illness. The tincture is used for inflammation of the respiratory tract, colds, coughs and sore throats. It has also found its application for normalizing metabolism, stimulating appetite and stomach function. In addition, the tincture can be used as a rub or compress.

To prepare the tincture you will need:

• 0.5 liters of vodka;
• 9 fresh currant leaves;
• 4 tablespoons sugar;
• A pinch of citric acid.

Thoroughly stir sugar, vodka and acid, then add currant leaves. Pour the resulting mixture into a dark bottle and leave for a month in a dark, cool place.

Therapeutic baths

Herbal baths with blackcurrant leaves are incredibly beneficial for the skin. This bath is taken for diathesis and dermatitis. The procedure cleanses the skin of toxins, tones and gives it elasticity. In addition, baths improve metabolism in the body, remove unpleasant odors and have a calming effect.

To prepare such a bath, you will need a bunch of leaves, several chopped twigs and a couple of currant buds. Pour the ingredients with five liters of boiling water and boil for 30 minutes. Then infuse the broth for ten minutes. Then, strain and dilute with hot water. The bath temperature should be around 37 degrees. For maximum effect, you need to conduct ten sessions of ten minutes, with a break of one day.

Contraindications

The use of currant leaves and products based on them is contraindicated if you are intolerant to certain substances contained in them:

• The use of decoctions and teas is prohibited in case of high acidity of the stomach, gastritis and stomach ulcers.
• Consumption is also prohibited for people who have had a heart attack or stroke, since currants thicken the blood.
• In addition, it is advisable to refrain from eating currants during pregnancy.

With prolonged use or if there is chronic pathologies, it is advisable to consult a doctor.

Harvesting currant leaves

When preparing currant leaves, you must follow certain rules. You can’t just pick leaves from the garden and dry them. They will simply lose all their properties. To preserve all the beneficial properties of currants, you first need to figure out right time to collect them.

Leaf collection period

Best period For harvesting it is considered the time of flowering. This is approximately the end of May, beginning of July.

It is during this period that the plant contains the maximum amount of useful substances. Another important condition is the time of day. It is advisable to collect leaves at ten to eleven o'clock in the morning. By this time, the dew on the leaves will have time to dry, and the sun will not yet be too hot.

It is worth noting that the leaves must be fairly dry. If you pick them after it rains, you probably won't be able to dry them properly.

No less important is the procedure for drying the harvested leaves. In order to properly dry raw materials, you need to find a dry, warm place where direct rays of the sun do not reach. It is advisable that this place be on fresh air.

In no case should newspapers be used as a substrate, since the paint used in newspapers contains lead and other toxic substances. Periodically, the prepared raw materials must be stirred and turned over. Currants can be harvested as soon as the leaves become brittle.

If you don't have enough space to dry the raw materials, you can dry them in the oven. To do this, distribute the leaves in a thin layer on a baking sheet and leave for an hour and a half in an oven preheated to one hundred degrees. Then we lower the temperature to 50 degrees and bring the leaves until cooked. During drying, the oven door should be slightly open.

In addition to regular drying, there is the so-called “fermentation” of currant leaves. During fermentation, intercellular connections are destroyed and juice is released. The juice oxidizes and begins to ferment, giving the leaves a special aroma and taste. In addition, the plant retains much more beneficial properties than when dried.

Dried or fermented currants should be stored in fabric bags or in jars with tight lids. The place where the preparation for healthy tea will be located should be dry, cool, and well ventilated. In addition, there should be no spices or other products with strong odor.

It is difficult to imagine a summer cottage where currants do not grow. Tasty, healthy, unpretentious in care and maintenance, it is a welcome guest on every table. It is interesting that tea is brewed not only from currant fruits, but also from leaves. Due to its valuable properties, the drink is used in therapeutic and preventive therapy to combat serious pathological problems. In general, tea is suitable for everyday use, so it is worth considering its main characteristics.

Benefits of currant leaf tea

1. Included in large quantities ascorbic acid accumulates, which acts as an immune stimulant and antioxidant. Tea, when taken systematically, increases the body's protective functions by an order of magnitude. It is easier for a person to endure seasonal colds, climate change, and viral attacks.
2. The drink contains many bactericidal components that disinfect the oral cavity and all internal organs. Thanks to this, bad breath disappears, stomatitis is treated, and gums are strengthened. Tea is beneficial for the stomach because it improves the condition of ulcers and gastritis.
3. It is used to improve the condition of the blood, as it cleanses it and promotes the production of new blood cells. The drink is effective against atherosclerosis due to its ability to eliminate cholesterol plaques. It is also recommended to be consumed to treat joint pain.
4. The leaves contain phytoncides that have antifungal and anti-inflammatory effects. Due to this, viruses are fought; tea made from currant raw materials is used to prevent and treat colds.
5. Elderly people are prescribed the drink to improve visual acuity, prevent atherosclerosis, purify the blood, and stimulate brain neurons. Due to the slight dilation of blood vessels, blood pressure levels are reduced, and hypertension is treated.
6. The drink is used to enhance the effect of antibiotics and other medications. Therefore, when long-term treatment It is necessary to introduce currant tea into the menu without fail.
7. Often, all pharmacy herbal teas include currant leaves. Therefore, it makes sense to switch to such a drink if you have kidney-related diseases and genitourinary system. Tea prevents the formation of stones and sand in the cavity of internal organs.
8. A drink made from the leaves of the currant bush is widely used in folk medicine to treat diseases associated with hematopoietic processes. Tea also treats sore and sore throats, respiratory infections, flu, and helps with sore throats.
9. The foliage is steamed to combat coli and stool disorder. Vitamin tea works better if combined with blueberry and cherry leaves. Traditional healers The drink is used to reduce symptoms of tuberculosis, general malaise, and asthma.

Who should take tea?

Even though the drink has most valuable properties for all categories of persons, it is revealed to the maximum in the following diseases:

• flu;
• sore throat (in particular with purulent lesions);
• ARVI;
• naturally low immunity;
• loss of food cravings;
• hypertonic disease;
• diabetes;
• bleeding;
• slowing down metabolic processes;
• swelling of the limbs;
• difficulties in kidney function.

Fermentation of currant leaves for tea

1. Some people confuse drying with fermentation, but the latter is carried out on the principle of drying. For this purpose, the collected raw materials are left in the shade, but warm, for some time. Fermentation duration varies from 12 to 15 hours. Readiness is determined by the middle of the sheet; the center becomes elastic and does not crumble.
2. Next, the prepared raw materials must be squeezed. Juice is squeezed out of the leaves in the volume that you can extract. The taste of the final tea depends on this step. For this purpose, the foliage must be chopped with a knife or passed through a meat grinder.
3. The next step is the fermentation process at 26-28 degrees. Place the prepared foliage in a container and cover with a moistened gauze cloth. Time it for 5.5-6 hours, based on the aroma. The finished raw materials smell like fruit, but in no case musty or moldy.
4. When the specified period of time comes to an end, it is necessary to dry the final raw material in a slightly open oven at 100 degrees. The foliage should dry to the point you would normally brew tea. Next, it needs to be cooled and transferred to an airtight container.

1. In addition to the benefits of the drink, it is worth considering its reverse side. First of all, individual intolerance should not be ruled out. This feature of the body can play a cruel joke on you. If you don't know if you are allergic to berries, you should be extremely careful.
2. Start taking the drink in small quantities. This way you can check whether you have allergic reaction to components. Do not forget that currant tea is a medicine, so the intake of the drink per day should be strictly limited.
3. It is worth completely abandoning tea if you have hepatitis, thrombophlebitis, increased stomach acidity and increased blood clotting. In addition, representatives of the fairer sex should be especially careful when carrying a baby. The doctor himself must establish the required norm.
4. It is forbidden to include raspberry tea in the diet during pregnancy before 37 weeks. Otherwise, you risk causing premature birth or miscarriage. If you take tea wisely and only after consultation with your doctor, then you can forget what toxicosis, insomnia and weak immunity are. The walls of the uterus are also strengthened.

Currant leaf tea recipes

All you need to do is read these simple tips to complete your tea collection. unique recipes. This drink is quite simple to prepare. The taste and aroma of summer tea will not leave you indifferent. Both fresh, frozen and dried leaves are quite suitable as raw materials.

If desired, the raw materials can be finely chopped or steamed in their original form. Don't worry, it won't affect the taste. It is recommended to collect the leaves in the spring when the plant blooms. If you did not have time, the procedure can be carried out in June. Try to collect in dry weather after the gathering morning dew. Pick only healthy, deep green leaves.

Classic currant tea

1. This option for brewing tea is considered the simplest. Just pour 300 ml. boiling water 20 gr. raw materials. Infuse the drink in the teapot for 15 minutes. Strain the tea and enjoy. If you want to sweeten the drink, it is recommended to add a small amount of honey.
2. To complement the taste and aroma of a hot drink, you should steam currant twigs and berries along with the leaves. Once the allotted brewing time has passed, mash the fruits. This way you will get aromatic, tasty and healthy tea. The healing effect of the drink is significantly enhanced.
3. In addition to the independent recipe, currant leaves can be safely brewed with black or green tea. To prepare such an unusual drink, take 5 grams. tea leaves and 10 gr. currants Brew the ingredients in a French press. Wait 15 minutes.

Currant tea with mint

1. This combination of components makes the drink soothing and tonic. Drinking tea regularly will help you get rid of insomnia. You will also be able to completely cleanse your body of toxins and decay products.
2. To prepare the drink you will need black tea leaves, mint, currants and lemon balm. To do this, proportions must be observed. Take 2 parts of currant leaves, 1 part of mint, the same amount of lemon balm and 0.5 parts of black tea.
3. It is recommended to prepare the mixture in advance for future use, so as not to have to deal with similar things later. Store the workpiece in a glass sealed dry container. Brew a tablespoon of raw material in 300 ml. boiling water Leave for a quarter of an hour. Enjoy.

Tea made from currant leaves is considered an excellent folk remedy in the fight against various diseases. With the help of the drink you can also strengthen the body's protective functions and get rid of insomnia. Consider contraindications before including the product in your daily diet.

Video: fermentation of currant leaf