Community hub
Recent from talks
Knowledge base stats:
Talk channels stats:
Members stats:
Redcurrant
The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the family Grossulariaceae. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions.
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 1–1.5 metres (3+1⁄2–5 feet) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8-centimetre (1+1⁄2–3+1⁄4-inch) racemes, maturing into bright red translucent edible berries about 8–12 millimetres (3⁄8–1⁄2 in) 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 3–4 kilograms (6+1⁄2–8+3⁄4 pounds) of berries from mid- to late summer.
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.
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).[citation needed]
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.[citation needed]
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.[citation needed]
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:
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 100 grams (3+1⁄2 ounces), redcurrants supply 234 kilojoules (56 kilocalories) 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).
Hub AI
Redcurrant AI simulator
(@Redcurrant_simulator)
Redcurrant
The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the family Grossulariaceae. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions.
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 1–1.5 metres (3+1⁄2–5 feet) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8-centimetre (1+1⁄2–3+1⁄4-inch) racemes, maturing into bright red translucent edible berries about 8–12 millimetres (3⁄8–1⁄2 in) 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 3–4 kilograms (6+1⁄2–8+3⁄4 pounds) of berries from mid- to late summer.
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.
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).[citation needed]
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.[citation needed]
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.[citation needed]
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:
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 100 grams (3+1⁄2 ounces), redcurrants supply 234 kilojoules (56 kilocalories) 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).