Talk:Redcurrant

Medical Properties

• It would be great if someone could add some content on this, it is mentioned but not elaborated upon. Tombride 20:45, 15 Jun 2005 (UTC)
• All the percentages in the Nutritional Value Table appear to be erroneous due to confusion between grams (g) and milligrams (mg) - milligrams are one thousandth of a gram! — Preceding unsigned comment added by 124.171.58.50 (talk) 22:39, 20 December 2013 (UTC)

how to make it fuit r

i have a little plant i bougth from the supermarket its just bushy producing leaves n its bushy with leaves being scorched by the sun how do i encourage it it to grow fruit is it in the forst year??

This is not a forum for general questions, purely a page for the discussion of the article and it's development. AirRaidPatrol 84 (talk) 08:45, 28 August 2009 (UTC)

Nevertheless, the cultivation section is open to the criticism that it doesn't actually tell you anything about the cultivation of the plant, and I would have expected someone asking this question to find at least a few clues in the article. In fact, the bushes fruit on old growth and on new growth sprouting from buds on last year's growth, so a completely new bush will not fruit in its first year. The fruiting shoots will gradually increase in volume over several years, and are generaly pruned so that they spread outwards, with a flat or concave centre, to improve ripening and ease harvesting. Sjwells53 (talk) 13:02, 21 February 2012 (UTC)

Redcurrant jelly

The description of its making seems misleading. Normal UK practice is to heat the fruit with a little water and to strain through a jelly bag. The pectin-rich juice is then boiled with a similar weight of sugar to setting point. This is certainly how I do it, and it is partially described on the page Fruit preserves. Anyone else familiar with the method? Sjwells53 (talk) 12:51, 21 February 2012 (UTC)

This is indeed how I mke jellies, and how it's generally described in the books on jam and jelly making. Starfiend (talk) 15:00, 25 July 2012 (UTC)

Name

The page title is one word, while it's listed in the article as two words. Which is correct? --Kevin W. 22:52, 7 September 2009 (UTC)

They are both technically correct, they are simply variants. Wwm101 19:00, 27 June 2010 (UTC)

I came here to report that the spelling of red currant was done in three different ways in various parts of the article: red currant, red current, and redcurrant. But someone already beat me to it. I just want to add that for me as a reader (but definitely neither a redcurrant expert nor a wikipedia expert), it is much easier to read the articles which have consistent spelling throughout. I adore it when multiple spellings are mentioned though, at the top of the article. That helps me to keep from getting so confused like I got when looking at this article, but it allows me to learn of the various spellings up front so I am not ignorant of them.Fallendarling (talk) 02:13, 6 August 2010 (UTC)

"Alkalizing"

Should this be deleted? It seems to refer to a somewhat dubious diet philosophy that has very little evidence to back it up. For example, see http://www.quackwatch.com/01QuackeryRelatedTopics/DSH/coral2.html Jeremy4891 (talk) 21:08, 1 September 2010 (UTC)

I agree that it should be. The entire section should either be removes as it contains very poorly sourced claims about the health benefits. Thewelshboyo (talk) 14:06, 8 January 2012 (UTC)

Featured picture scheduled for POTD

Hello! This is to let editors know that File:Redcurrant (Ribes rubrum) fruits.jpg, a featured picture used in this article, has been selected as the English Wikipedia's picture of the day (POTD) for January 30, 2024. A preview of the POTD is displayed below and can be edited at Template:POTD/2024-01-30. For the greater benefit of readers, any potential improvements or maintenance that could benefit the quality of this article should be done before its scheduled appearance on the Main Page. If you have any concerns, please place a message at Wikipedia talk:Picture of the day. Thank you!  — Amakuru (talk) 20:06, 17 January 2024 (UTC)

The redcurrant (Ribes rubrum) is a deciduous shrub in the gooseberry family, Grossulariaceae, which is native to western Europe. The plant normally grows to a height of up to one metre (3 ft), with its leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, maturing into bright red translucent edible berries. An established redcurrant bush can produce 3 to 4 kilograms (7 to 9 lb) of berries from mid- to late summer. The species is widely cultivated, with the berries known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols. This photograph of a bunch of redcurrant berries was focus-stacked from 15 separate images.

Photograph credit: Ivar Leidus

Recently featured:

• Cyrano de Bergerac
• Space Shuttle Challenger disaster
• Indian pied myna