HISTORY OF GOOSEBERRY Gooseberries were first cultivated in Britain in the sixteenth century when they were used medicinally and recommended to plague victims in London. They reached a peak of popularity in nineteenth century Britain when gooseberry wines, pies and puddings were commonplace. Amateur gooseberry clubs, mostly in the Midlands and North of England, held fiercely-fought competitions to find the biggest and tastiest fruit, and many new varieties were developed during this period. In 1905 the whole European crop of gooseberries was wiped out by a mildew disease accidentally introduced from America. The plant was reintroduced by crossing with mildew-resistant American gooseberries. Today gooseberries are grown and eaten in cooler climates across the globe, from northern America and northern Europe to the Himalayas.

Gooseberry is a potent gift of Mother Nature to mankind. Humanity has utilized its benefits for decades, and it forms an indispensable part of the ayurvedic and unanai medicine. You must have seen your granny using Amla Gooseberry for pickles and murabas and its formulations for treating many common diseases. Amla or Gooseberry has many nutritious benefits. The Gooseberry has been found to be the most abundant source of Vitamin C in the plant kingdom.

The British climate is particularly well-disposed to producing perfect gooseberries - juicy, tart and full-flavoured - and over the years they have captured the hearts of Britons more than any other nationality. More recently, however, the popularity of gooseberries has waned somewhat and their unique qualities don't seem to be valued as much as they merit. We think they're due for a revival.

The gooseberry season starts with the familiar green gooseberries (pictured). These are the best ones for cooking. Use them to make a delicious gooseberry fool (recipe below) or poach them with a little sugar and water to make a traditional accompaniment to mackerel. Later in the season come the dessert gooseberries that are sweet enough to be eaten raw - try them in fruit salads.