Currant

Currants hold a special place in European culinary traditions, appearing in classic jams, desserts, and festive garnishes. Black currant is celebrated in France as "cassis," the base of crème de cassis liqueur, and is a staple in British beverages like Ribena. In Germany, currants are known as "Johannisbeere" and feature in pastries and preserves. Their vivid colors and tart flavor have made them symbols of summer and abundance in regional folklore.

• Currants are true botanical berries, unlike strawberries and raspberries.
• Black currants were once banned in parts of North America due to their role in spreading white pine blister rust.
• The high pectin content of currants makes them especially valuable for homemade jams and jellies.
• Red, black, and white currants all derive from closely related species and cultivars within the Ribes genus.

Currant plants are deciduous shrubs with palmately lobed leaves and clusters of small, round berries. The berries ripen in early to mid-summer and range in color from red and black to white and pink. Currants are self-fertile or require cross-pollination depending on species, and are moderately cold-hardy (USDA zones 3–7). Their tart, juicy flesh and translucent skin are defining features.

Currants thrive in cool, temperate climates and are typically grown as shrubs spaced for air circulation to reduce disease risk. Flowering occurs in spring, with fruit ready for harvest in early to mid-summer. Yields can reach 2–5 kg per bush under optimal conditions. While currants are cold-hardy, they are susceptible to fungal diseases such as powdery mildew and white pine blister rust, requiring careful management. Fresh berries have a short shelf life, so most are processed soon after harvest.

• Jams, jellies, and preserves (red, black, and white currants)
• Syrups and cordials (notably black currant in beverages like cassis and Ribena)
• Baked goods, desserts, and sauces
• Fresh garnishes and salads
• Traditional medicine infusions

Currants are commercially significant in Europe, especially Poland, Russia, the UK, Germany, and France, with growing production in New Zealand and North America. Fresh currants are available seasonally, while processed products—such as jams, juices, and liqueurs—are sold year-round. Currants are also valued in the ornamental plant trade and for their use in traditional remedies.

• Ben Sarek – Compact black currant, high yield
• Titania – Black currant, disease-resistant
• Red Lake – Popular red currant for home gardens
• White Imperial – Classic white currant
• Pink Champagne – Delicate pink-fruited cultivar

Currants are moderately cold-hardy but susceptible to fungal diseases, especially powdery mildew and white pine blister rust. Disease management is essential for healthy crops. Fresh currants last up to two weeks when refrigerated, but are often processed into jams, jellies, or dried for longer storage.

• Scientific synonyms: Ribes rubrum, Ribes nigrum, Ribes petraeum, Ribes sativum
• Common names: red currant, black currant, white currant
• Regional names: Johannisbeere (German), cassis (French, black currant), groseille (French, red currant), ribes (Italian/Spanish), Zwarte bes (Dutch, black currant), Korint (Russian, red currant)
• Note: Zante currant refers to dried grapes and is not botanically related.

• Royal Botanic Gardens, Kew (powo.science.kew.org)
• USDA National Plant Germplasm System (plants.usda.gov)
• International Society for Horticultural Science (ishs.org)
• World Flora Online (worldfloraonline.org)
• Food and Agriculture Organization (FAO)
• Eurofruit Magazine / Produce Marketing Association
• Wikipedia (en.wikipedia.org/wiki/Currant)