Redcurrant

Ribes rubrum is a deciduous shrub normally growing to {{convert|1|-|1.5|m|ft|frac=2|abbr=off}} tall, occasionally {{cvt|2|m|ft|0}}, with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous {{convert|4-8|cm|in|frac=4|abbr=off|adj=on}} racemes, maturing into bright red translucent edible berries about {{convert|8 - 12|mm|inch|frac=8}} diameter, with 3–10 berries on each raceme. An established bush can produce {{convert|3-4|kg|frac=4|abbr=off}} of berries from mid- to late summer.

{{gallery|mode=packed

|Menkovo - abandoned house with red currant - DSCF5767.JPG|A fruiting redcurrant bush in a sparse village in Yaroslavl Oblast, Russia

|Redcurrant cuttings growing.jpg|Close-up of leaves on cuttings

|Ribes rubrum HC1.JPG|Close-up of blossom

|Ribes rubrum2005-07-17.JPG|Redcurrant berries

}}

Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols.{{cite journal |author1=Mikulic-Petkovsek, M. |author2=Schmitzer, V. |author3=Slatnar, A. |author4=Stampar, F. |author5=Veberic, R. |year=2012 |title=Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species |journal=J Food Sci |volume=77 |issue=10 |pages=1064–70 |doi=10.1111/j.1750-3841.2012.02896.x |pmid=22924969 }} As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening.{{cite journal |author1=Mikulic-Petkovsek, M. |author2=Rescic, J. |author3=Schmitzer, V. |author4=Stampar, F. |author5=Slatnar, A. |author6=Koron, D. |author7=Veberic, R. |year=2015 |title=Changes in fruit quality parameters of four Ribes species during ripening |journal=Food Chem |volume=173 |pages=363–74 |doi=10.1016/j.foodchem.2014.10.011 |pmid=25466034 |display-authors=1 }} Twenty-five individual polyphenols and other nitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue.{{cite journal |last1=Schwarz |first1=B. |last2=Hofmann |first2=T. |year=2007 |title=Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds |journal=J Agric Food Chem |volume=55 |issue=4 |pages=1394–1404 |pmid=17261016 |doi=10.1021/jf0629078 }}

Several other similar species native in Europe, Asia and North America also have edible fruit. These include Ribes spicatum (northern Europe and northern Asia), Ribes alpinum (northern Europe, and at high altitudes south to the Alps, Pyrenees and Caucasus), 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 is native to 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.Verlag, Orbis "Orbis Naturführer", 2000,

The white currant is also a cultivar of R. rubrum.{{Cite web |url=http://www.growyourown.info/page78.html |title=REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant |work=Grow Your Own |access-date=2009-08-28}} Although it is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as R. sativum or R. silvestre, or sold as a different fruit.

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

Many redcurrant and whitecurrant cultivars are available for domestic cultivation from specialist growers. The following have gained the Royal Horticultural Society's Award of Garden Merit:{{cite web

| url=https://www.rhs.org.uk/plants/pdfs/agm-lists/agm-fruit-and-vegetables.pdf

| title = AGM Plants - Crops | date = July 2017 | publisher = Royal Horticultural Society | access-date = 9 October 2018}}

• "Jonkheer van Tets"{{cite web | url = https://www.rhs.org.uk/Plants/69067/i-Ribes-rubrum-i-Jonkheer-van-Tets-(R)/Details

| title = RHS Plantfinder - Ribes rubrum 'Jonkheer van Tets' | access-date = 9 October 2018}}

• "Red Lake"{{cite web | url = https://www.rhs.org.uk/Plants/47848/i-Ribes-rubrum-i-Red-Lake-(R)/Details

| title = RHS Plantfinder - Ribes rubrum 'Red Lake' | access-date = 9 October 2018}}

• "Stanza"{{cite web | url = https://www.rhs.org.uk/Plants/74084/i-Ribes-rubrum-i-Stanza-(R)/Details

| title = RHS Plantfinder - Ribes rubrum 'Stanza' | access-date = 9 October 2018}}

• "White Grape"{{cite web | url = https://www.rhs.org.uk/Plants/57940/i-Ribes-rubrum-i-White-Grape-(W)/Details

| title = RHS Plantfinder - Ribes rubrum 'White Grape' | access-date = 9 October 2018}} (whitecurrant)

{{nutritionalvalue

|name=Currants, red and white, raw

|image=Redcurrant (Ribes rubrum) fruits.jpg

|kJ=234

|protein=1.4 g

|fat=0.2 g

|carbs=13.8 g

|fiber=4.3 g

|sugars=7.37 g

|calcium_mg=33

|iron_mg=1

|magnesium_mg=13

|phosphorus_mg=44

|potassium_mg=275

|sodium_mg=1

|zinc_mg=0.23

|manganese_mg=0.186

|vitC_mg=41

|thiamin_mg=0.04

|riboflavin_mg=0.05

|niacin_mg=0.1

|pantothenic_mg=0.064

|vitB6_mg=0.07

|folate_ug=8

|choline_mg=7.6

|vitE_mg=0.1

|vitK_ug=11

|source_usda=1

|note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/173964/nutrients Link to USDA Database entry]

}}

In a {{convert|100|g|oz|frac=2|abbr=off|adj=on}} reference serving, redcurrants (or white) supply {{convert|56|kcal|kJ|0|order=flip|abbr=off}} of food energy and are a rich source of vitamin C, providing 49% of the Daily Value (DV, table). Vitamin K is the only other essential nutrient in significant content at 10% of DV (table).

With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour 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 often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.{{cite web|url=http://www.cookitsimply.com/recipe-0010-032y88.html|title=Homemade Redcurrant Jelly recipe|publisher=www.cookitsimply.com}}

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 redcurrants.T. K. Lim {{google books|c4KuB3iGmbwC|Edible Medicinal And Non-Medicinal Plants: Volume 4, Fruits |page=44}} The pips are taken off by hand, originally by monks, with a goose feather, before cooking.Heather Arndt Anderson {{google books|I_BfDwAAQBAJ|Berries: A Global History (2018)|page=86}}

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.Haywood, A and Walker, K "Upper Austria - Linz", Lonely Planet - Austria p. 207 It can be enjoyed in its fresh state without the addition of sugar.

In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle. It is so named because the redcurrants (Johannisbeeren, "John's berry" in German) are said to ripen first on St. John's Day, also known as Midsummer Day, June 24.

In Russia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts. It is also used to make kissel, a sweet dessert made from fresh berries or fruits (such as red currants, cherries, cranberries).{{cite web |title=Kisel – Russian sweet drink |url=https://milkandbun.com/2015/08/02/kisel-russian-sweet-drink/ |website=milkandbun |access-date=29 March 2020 |language=en |date=2 August 2015}} The leaves have many uses in traditional medicine, such as making an infusion with black tea.Thomas Andrew {{google books|SG-AfOUde4AC|A cyclopedia of domestic medicine and surgery (1842)|page=135}}

• Jostaberry

{{Reflist|2}}

• {{Commons-inline|Ribes rubrum|Ribes rubrum}}

{{Taxonbar|from=Q146661}}

{{Authority control}}

Category:Berries

Category:Plants described in 1753

Category:Ribes

Category:Flora of Europe

Category:Sour fruits