Red currant

Red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native across Europe. The plant is a deciduous shrub that is normally grown for its small, sour berries, which are a common ingredient in jams, jellies, and baked goods.

Description

The red currant shrub is usually between 1-1.5 meters tall, although it can occasionally reach up to 2 meters. The leaves are 3-5 cm long and broad, palmately lobed with five lobes, with a serrated margin. The flowers are 1-1.5 cm in diameter, with five reddish-green to brownish-pink petals; they are produced in clusters of 10-20 together in late spring. The fruit is a bright red berry 8-12 mm diameter, with 3-10 berries on each raceme.

Cultivation

Red currants are easy to grow in most types of soil; they prefer those that are slightly acidic. Pruning is usually done in winter when the plant is dormant. For the first three years, the plant is pruned to create a framework, and then fruiting spurs are pruned in subsequent years. The fruit is ripe in late summer.

Uses

Red currants are often used in jams and jellies, and are also used in desserts, wines, and liqueurs. They can be eaten fresh, although they are quite tart and are usually cooked with sugar.

Health benefits

Red currants are rich in vitamin C, and also contain a good amount of potassium, iron, and dietary fiber.

See also

• Black currant
• White currant
• Gooseberry

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