Redcurrant

The redcurrant (or red currant), Ribes rubrum, is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe (Belgium, France, Germany, Netherlands, Northern Italy, Northern Spain, Portugal and Poland). It is a deciduous shrub normally growing to 1-1.5 m tall, occasionally 2 m, with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8 cm racemes, maturing into bright red translucent edible berries about 8–12 mm diameter, with 3-10 berries on each raceme. An established bush can produce 3-4 kilos of berries from mid to late summer.

Contents 1 Cultivation 2 Culinary uses 3 Medicinal 3.1 Medical properties 4 See also 5 References

Cultivation

There are several other similar species native in Europe, Asia and North America, also with edible fruit, though usually considered to have an inferior flavour. 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).

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. In modern times, numerous cultivars have been selected; some of these have escaped gardens and can be found in the wild across Europe and extending into Asia.^[1]

The white currant is also a cultivar of Ribes rubrum.^[2] Although it is a sweeter and albino variant of the redcurrant, it is not a separate botanical species and is sometimes marketed with names such as Ribes sativum or Ribes silvestre, or sold as a different fruit.

Currant bushes prefer partial to full sunlight, and can grow in most types of soil.^[2] They are relatively low-maintenance plants and can also be used as ornamentation.

Culinary uses

With maturity, the tart flavor of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The albino variant of redcurrant, often referred to as white currant, has the same tart flavor but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season.

In the United Kingdom, redcurrant jelly is a condiment traditionally served with lamb in a Sunday roast. It is essentially a jam and is made in the same way, by adding the redcurrants to sugar and boiling.^[3]

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 red currants.

In Scandinavia and Schleswig Holstein, it is often used in fruit soups and summer puddings (Rødgrød, Rote Grütze or Rode Grütt); in Germany it is also used in combination with custard or meringue as a filling for tarts; in Linz, Austria, it is the most commonly used filling for the Linzer torte.^[4] Unlike the cranberry, it certainly can be enjoyed in its fresh state and without the addition of sugar.

In German-speaking areas, syrup or nectar derived from the red currant is added to soda water and enjoyed as a refreshing drink named Johannisbeerenschorle. It is so named because the redcurrant (Johannisbeeren in German) are said to first ripen on Johannistag or June 24.

Medicinal

Although blackcurrant is more traditionally associated with medicinal uses, English and German language herbalist sources consider redcurrant berries to have fever-reducing, sweat-inducing, menstrual-flow inducing, mildly laxative, astringent, appetite increasing, diuretic and digestive properties. Some of these proposed effects are probable, due to the verified high levels of vitamin C, fruit acids, and fiber the berries contain. Tea made from dried redcurrant leaves is said to ease the symptoms of gout and rheumatism, be useful in compresses for poorly healing wounds, and as a gargling solution for mouth infections.^[5]

Medical properties

The fruits are a good source of vitamins B₁ and C, and are rich in iron, phosphorus, potassium, fibre, copper and manganese. Dried currants are considered highly alkalizing.^[6]

Currants, red and white, raw

Nutritional value per 100 g (3.5 oz)
Energy	234 kJ (56 kcal)
Carbohydrates	13.8 g
Fat	0.2 g
Protein	1.4 g
Thiamine (vit. B1)	0.04 mg (3%)
Riboflavin (vit. B2)	0.05 mg (4%)
Niacin (vit. B3)	0.1 mg (1%)
Pantothenic acid (B5)	0.064 mg (1%)
Vitamin B6	0.07 mg (5%)
Vitamin C	41 mg (49%)
Calcium	33 mg (3%)
Iron	1 mg (8%)
Magnesium	13 mg (4%)
Phosphorus	44 mg (6%)
Potassium	275 mg (6%)
Zinc	0.23 mg (2%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

See also

• Ribes
• Jostaberry

References