Redcurrant
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| Red currant | |
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| Cultivated redcurrant | |
| Scientific classification | |
| Kingdom: | Plantae |
| Division: | Magnoliophyta |
| Class: | Magnoliopsida |
| Order: | Saxifragales |
| Family: | Grossulariaceae |
| Genus: | Ribes |
| Species: | R. rubrum |
| Binomial name | |
| Ribes rubrum L. |
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The Red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe (Belgium, France, Germany, Netherlands, Northern Italy and Northern Spain). It is a deciduous shrub normally growing to 1-1.5 m tall, occasionally 2 m, with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8 cm racemes, maturing into bright red translucent edible berries about 8–12 mm diameter, with 3-10 berries on each raceme. An established bush can produce 3-4 kilos of berries from mid to late summer.
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[edit] Cultivation
There are several other similar species native in Europe, Asia and North America, also with edible fruit, though usually considered to have an inferior flavour. These include Ribes spicatum (northern Europe and northern Asia), 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 and R. nigrum are native to northern and eastern Europe, large berried cultivars of the redcurrant were first produced in Belgium and northern France in the 1600s. 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.[1]
The white currant is also a cultivar of Ribes rubrum[2]. Although it is sweeter and albino variant of the redcurrant, it is not a separate botanical species and is sometimes marketed with names such as Ribes sativum or Ribes silvestre, or sold as a different fruit.
Currant bushes prefer partial to full sunlight, and can grow in most types of soil[2]. They are relatively low-maintenance plants and can also be used as ornamentation.
[edit] Culinary Uses
With maturity, the tart flavor of redcurrant fruit is slightly greater than its blackcurrant relative, but with approximate sweetness. The albino variant of redcurrant, often referred to as white currant, has the same tart flavor 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 traditionally served with lamb in a sunday roast. It is essentially a jam and is made in the same way, by adding the redcurrants to sugar and boiling.[3]
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 red currants.
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[4]. Unlike the cranberry, it certainly can be enjoyed in its fresh state and without the addition of sugar.
[edit] Medicinal
Although blackcurrant is more traditionally associated with medicinal uses, English and German language herbalist sources consider redcurrant berries to have fever-reducing, sweat-inducing, menstrual-flow inducing, mildly laxative, astringent, appetite increasing, diuretic and digestive properties. Some of these proposed effects are probable, due to the verified high levels of vitamin C, fruit acids, and fiber the berries contain. Tea made from dried redcurrant leaves is said to ease the symptoms of gout and rheumatism, be useful in compresses for poorly healing wounds, and as a gargling solution for mouth infections[5]
[edit] Medical Properties
The fruits are a good source of vitamins B1 and C, and are rich in iron, phosphorus, potassium, fibre, copper and manganese. Dried currants are considered highly alkalizing.[6]
[edit] Nutritional Information
- Calories - 56
- Energy - 191.8 kJ
- Protein - 1.3 g
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Total Carbohydrate - 7.9 g
- Sugar - 7.9g
- Dietary fibre - 3.5 g
- Sodium - 1.4 mg
- Vitamin C - 21 mg
- Iron - 1.2 mg.[6]
[edit] See also
[edit] References
- ^ Verlag, Orbis "Orbis Naturführer", 2000,
- ^ a b "redcurrant". growyourown. http://www.growyourown.info/page78.html. Retrieved 2009-08-28.
- ^ "Homemade Redcurrant Jelly recipe". www.cookitsimply.com. http://www.cookitsimply.com/recipe-0010-032y88.html.
- ^ Haywood, A and Walker, K "Upper Austria - Linz", Lonely Planet - Austria p.207
- ^ "Health Benefits of Redcurrants". www.ayushvida.com. http://www.ayushveda.com/dietfitness/health-benefits-of-red-currants/.
- ^ a b "Benefits of Redcurrants". www.ayushvida.com. http://www.ayushveda.com/magazine/benefits-of-redcurrants/.
[edit] External links
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