Blackcurrant, formerly known as Ribes nigrum L., is an erect deciduous shrub of Ribes nigrum L., with dark gray or grayish brown branchlets, hairless and usually indehiscent pericarp. The buds are ovoid or ovoid, and the fruits are rich in vitamins, sugars and organic acids, especially vitamin C, which are mainly used to make jam, fruit wine and drinks. Small tufted shrub, plant height 50- 150 cm, light-loving, cold-resistant, barren-tolerant, developed root system. Fruit can be seen in the second year of planting, and it will enter the full fruit stage in the fifth year. Its mature fruit is a small black berry, which is rich in vitamin C and anthocyanins and can be eaten. It can also be processed into fruit juice, jam and other foods. Blackcurrant is rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins and phenols. At present, it is known that the health care effects of blackcurrant include preventing gout, anemia, edema, arthritis, rheumatism, oral and throat diseases, cough and so on.