currants

Currants are small berries produced by shrubs in the genus Ribes, most commonly red currant (Ribes rubrum), black currant (Ribes nigrum), and the pale forms of red currant known as white currant. These true currants grow on deciduous shrubs native to Europe and parts of Asia and are distinct from dried grape currants, known as Zante currants, which come from Vitis vinifera. The berries are typically harvested in summer and used fresh or processed into jams, jellies, sauces, desserts, and beverages. Black currants are highly aromatic and tart, while red and white currants offer bright, translucent fruit with a lighter tartness.

Currants are consumed fresh and used in jams, jellies, sauces, desserts, and beverages. Black currant juice and cassis liqueur are well known, while red and white currants are favored for tarts and pastries. Nutritionally, currants are high in vitamin C and fiber and contain antioxidants such as polyphenols, particularly in black currants.

Cultivation and production: Currants prefer cool climates and well-drained soils, with full to partial sun. They are usually grown as low hedges or bushes and require winter pruning to maintain productivity. Commercially, they are grown in many European countries and in Russia and North America. In the past, some regions restricted planting of Ribes species to control white pine blister rust, though policies have changed in many areas. Varieties are selected for berry size, flavor, and disease resistance; major types include blackcurrant, red currant, and white currant forms. They are susceptible to diseases such as powdery mildew and leaf spots and can be affected by pests, requiring cultivation and management.