Currant

Currants

Currants (Ribes spp.) are deciduous shrubs that produce clusters of small, tart berries in red, black, or white varieties. They belong to the Grossulariaceae family, which also includes gooseberries.

Starting Plants

Currants can be started from seeds, cuttings, or purchased as bare-root or container-grown plants. Seeds require cold stratification for 90 days before planting. Hardwood cuttings can be taken in late fall or early winter. Plant currants in well-drained soil with a pH between 5.5 and 7.0.

Planting Time

Plant container-grown or bare-root currants in early spring, 2-4 weeks before the last frost date. Space plants 3-5 feet apart, depending on the variety.

Harvesting

Currants typically begin producing fruit 2-3 years after planting. Berries are ready to harvest in mid-summer when they have reached full color and are slightly soft. Gently pull the berry clusters from the stems and collect them in a container. Currant plants can produce fruit for 15-20 years with proper care.

Seed Harvesting

To harvest currant seeds, mash ripe berries and separate the seeds from the pulp. Rinse the seeds and allow them to dry before storing in a cool, dry place.

Commonly Grown Varieties

Some popular currant varieties include:

• Red Lake: A high-yielding red currant with large, bright berries.
• Crandall: A black currant variety with large, flavorful berries and good disease resistance.
• Pink Champagne: A pink currant variety with sweet, pale pink berries.
• White Imperial: A white currant variety with large, translucent berries and a mild flavor.

Culinary Uses

Currants have a tart flavor and are often used in processed products:

• Currant jelly: Cook currants with sugar and pectin to make a clear, flavorful jelly.
• Currant jam: Cook currants with sugar to make a spreadable jam.
• Currant sauce: Simmer currants with sugar and spices to make a sauce for meat dishes.
• Currant pie: Use fresh or frozen currants to make a tangy, fruity pie.
• Currant cordial: Steep currants in vodka or gin with sugar to make a flavorful liqueur.