Currants
Family Saxifragaceae/Grossulariaceae
Ribes sp., currants (Rib. sp 1), (R. rubrum 3) are deciduous woody shrubs, up to 2 m high, with 3- or 5-foliate compound leaves and small greenish flowers borne on pendulous racemes. The fruit is a globose berry with a thin and often translucent skin, containing a juicy flesh and a number of seeds. The berry can be glabrous or hairy, and green, red, yellowish white or black in colour (Rib. sp 2), (R. rubrum 4).
Distribution
Currants are native to southern Europe and Siberia. Their cultivation started before 1600, mainly around the Baltic Sea, in Denmark and in Holland. In the 17th century they were taken to the US.
Use
Three species are of economic importance:
1. Ribes nigrum, black currant (R. nigrum 1), with leaf glands producing a heavy aroma and black berries. This species is very rich in vitamin C. Large quantities are used in the manufacture of black currant drinks.
2. Ribes rubrum, red currant (R. rubrum 1), with bright red fruits with a sourish taste, is a native of Western Europe. The berries are eaten fresh and made into jam. The white currant (R. rubrum 2) is a mutation of the red currant lacking the red pigment.
3. Ribes grossularia (= Ribes uva-crispi), gooseberry (R. uva-crispi 1), has bigger fruits, varying in size, colour, skin and flavour. The colour varies from yellow (R. uva-crispi 2) to green and red (R. uva-crispi 3). Because of bird damage, gooseberry are usually cultivated under nets (R. uva-crispi 4). Gooseberries are eaten fresh and made into jam and into pastries.
Black and red currants are mainly produced in East European countries and Germany, England, Norway and Finland. Gooseberries are also cultivated in New Zealand.