Native to the Northern Hemisphere, these plants have been cultivated throughout Europe and Asia for centuries. [7] They are relatively low-maintenance plants and can also be used as ornamentation. Unlike the black currant bush which requires heavy annual pruning for proper fruiting, both the red and white varieties only bear fruit on two to three year-old wood. There's something decidedly nostalgic about the flavor of red currants, something that calls to mind lazy expanses of yellow fields, darting sparrows, scrubby bushes laden with berries pressed up against weathered fence posts. That just won't do! They are dark red like cranberries and very tart, but are smaller with an earthy flavor. It is typically found on river banks and in damp, shady deciduous woodland, often associating with Alder, Alnus glutinosa. Other red-fruited wild and cultivated currant species that may be known as red currants include R. sativum, sometimes called the cherry currant, as well as R. petraeum, R. longeracemosum, and R. multiflorum. Currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel without the need to add commercial pectin. The ethnographic record for Red Flowering Currant is somewhat spotty, partially on account of the confusing diversity of currants and gooseberries that are often listed without descriptive names or features. These include Ribes spicatum (northern Europe and northern Asia), Ribes alpinum (northern Europe), R. schlechtendalii (northeast Europe), R. multiflorum (southeast Europe), R. petraeum (southwest Europe) and R. triste (North America; Newfoundland to Alaska and southward in mountains). Currants are glossy red or black berries that grow on thornless upright shrubs. Simply made with fruit, sugar, and water, this red currant jelly has both a sweet and tart taste. It is a wild Flowering Red Currant (Ribes sanguineum), a member of the gooseberry family, and apparently very popular with native plant gardeners. The berries are spherical with vertical lines and often translucent skin which you can see the pips through. They grow on a large shrub that can sometimes be as tall as a small tree. Propinquum, Ribes Triste Var. Red currants, on the other hand, are bright, light and quite sweet. Haywood, A and Walker, K "Upper Austria - Linz", World Checklist of Selected Plant Families, "REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant", Edible Medicinal And Non-Medicinal Plants: Volume 4, Fruits, A cyclopedia of domestic medicine and surgery (1842), "Currants: black, then red now it's white all over", https://en.wikipedia.org/w/index.php?title=Redcurrant&oldid=990877904, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 27 November 2020, at 01:10. In Russia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts. RED CURRANTS. Currants are tart and can vary in colour: there are white currants, red currants, and even black currants (known as cassis in French).Currants (including red currants) are closely related to the gooseberry family, and each currant has a distinct flavour. [7] Although it is a sweeter and albino variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as Ribes sativum or Ribes silvestre, or sold as a different fruit. Get design inspiration for painting projects. Attractive 4' - 6' tall plant and 2' - 5' wide with dense foliage and drooping flower clusters. Wild currants are closely related to gooseberries. [21] Twenty-five individual polyphenols and other nitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue. Red currants are a type of vibrant red berry which grows in clusters like grapes. Wait until the berries are deep red as unripe ones are very sharp to taste. Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols. Red Currants are bright, red berries that grows in bunches in the deciduous red currant shrub, and can be eaten raw as a fruit, or used to prepare sauces and jellies. Currants come in many colours. An established bush can produce 3–4 kg (7–9 lb) of berries from mid to late summer.[5]. There is even a clove currant (Ribes odoratum), which is very fragrant.All currants have attractive flowers and maple-like leaves that make them desirable in the edible landscape. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour but with greater sweetness. Wild currants come in a variety of colors, including red. Red currants grow best in locations that receive morning sun and afternoon shade, or dappled shade part of the day. It is also used to make 'Kisel or Kissel' (a sweet healthy drink). Its easy to preserve red currants because of their sour taste. [13], In France, the highly rarefied and hand-made Bar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants. The tasty red berries form after this season of reddish/purple flowers. I’ve known for the past few years. While Ribes rubrum and R. nigrum are native to northern and eastern Europe, large berried cultivars of the redcurrant were first produced in Belgium and northern France in the 17th century. [14][16] It can be enjoyed in its fresh state without the addition of sugar. Their fruit are so flavorsome and require so little work that I think every garden should include a currant … To be classified as a currant, the bush must be in the genus Ribes. The flowers are inconspicuous yellow-green, in pendulous 4–8 cm (1 1⁄2–3 1⁄4 in) racemes, maturing into bright red translucent edible berries about 8–12 mm (3⁄8–1⁄2 in) diameter, with 3–10 berries on each raceme. Be the first! Buffalo Berry and Crabapple Jelly. 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