Blackcurrant vs blackcurrant leaf
Fruit and leaf of one bush, and unusually the leaf really does carry the fruit’s aroma. What it does not carry is any of the sweetness, which is where the surprise sits.
botanical
What is being compared
Why these get confused
Raspberry leaf tastes nothing of raspberry, which sets an expectation this leaf then breaks.
Point by point
| Aspect | Blackcurrant | Blackcurrant leaf |
|---|---|---|
| Aroma | Sharp, deep and unmistakable, with a green catty note some people dislike intensely. | Recognisably blackcurrant on the nose, which almost no other fruit leaf manages. |
| Taste | Fruit acidity and sweetness together, and real body from the dried berry. | Astringent and green, with none of the fruit’s sweetness behind the smell. |
| Where it is used | Cordials and squash in Britain, crème de cassis in Burgundy, hot infusions across eastern Europe. | Feuille de cassis in France, added to Russian tea and to preserved fruit. |
| Availability | Widespread. Most 'blackcurrant' infusions are apple and hibiscus with flavouring. | A specialist item, usually from the same growing regions as the fruit. |
| Drying | Survives drying better than raspberry or strawberry, which is why it is used unflavoured. | Loses aroma to hot drying, so cheap machine-dried leaf is noticeably duller. |
The short answer
The leaf is a genuinely interesting drink and a bad substitute for the fruit. Anyone who assumes fruit leaves never taste of their fruit should try this one — it is the exception.
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