Blackcurrant’s use as a medicinal plant goes back centuries. Geoffrey Grigson records in his Englishman’s Flora that wild blackcurrants, in the form of wine, jelly and syrup were used as a folk remedy for sore throats (the quinsy or squinancy) long before they took a place in the domestic garden. Blackcurrant tea crops up in Dorothy Wordsworth’s journals; she and Coleridge drink it after a blustery day out in the Lake District.
For the tea
1 scant tablespoon blackcurrant jelly per mug (see Jojo’s roasted blackcurrant jelly)
Boil the kettle and pour the just-boiled water over the jelly in the mug. Stir vigorously (don’t worry if you’re left with a few solid bits at the bottom).
To soothe a throat or clear a head cold drink as many cups as you need throughout the day.