Redcurrant

The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the family . It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions.

Description

The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the family Grossulariaceae. The species is native to western Europe. Ribes rubrum is a deciduous shrub normally growing to tall, occasionally Template:Cvt, with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous racemes, maturing into bright red translucent edible berries about diameter; the wild plant has 3–10 berries on each raceme. The plant is self-pollinating, but produces more fruit when pollinated by another plant of a different variety. An established bush can produce of berries from mid- to late summer.

Phytochemicals

Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols. 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. 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.

Cultivation

Several other similar species native in Europe, Asia and North America also have edible fruit. These include R. spicatum (northern Europe and northern Asia), R. 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).

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

Cultivars

While R. 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. The white currant is a cultivar of R. rubrum. 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.

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:

• 'Jonkheer van Tets'
• 'Red Lake'
• 'Stanza'
• 'White Grape' (whitecurrant)

Uses

Nutrition

Redcurrants, white currants and pinkcurrants are cultivated for their fruit. Raw red or white currants are 84% water, 14% carbohydrates, 1% protein, and contain negligible fat (table). In a reference amount of , redcurrants supply of food energy, and are a rich source of vitamin C (46% of the Daily Value, DV), with no other micronutrients in significant content (less than 10% DV, table).

Culinary

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. 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.Template:Sfn The pips are taken off by hand, originally by monks, with a goose feather, before cooking.

In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer puddings (rødgrød, rote Grütze or rode grütt).Template:Sfn In Germany it is also used in combination with custard or meringue as a filling for tarts.

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 Linz, Austria, it is the most commonly used filling for the Linzer torte.Template:Sfn It can be enjoyed in its fresh state without the addition of sugar.

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 redcurrants, cherries, cranberries). The leaves have many uses in traditional medicine, such as making an infusion with black tea.Template:Sfn

External links

• Photographs from (in Italian)