Ribes species
Family: Grossulariaceae

Although originally from the temperate northern hemisphere, currants are now cultivated in most cool temperate regions of the world. The tart, edible fruit or berries of these deciduous, frost-tolerant bushes or shrubs, to about 1.5 m (5 ft), are delicious eaten fresh with cream, or made into puddings, jams and jellies.

Species

All are summer fruiting. The black currant is Ribes nigrum, and many cultivars have been produced, particularly in Europe, classed according to time of ripening as early, mid-season and late. Red and white currants are derived from R. rubrum and cultivars of the former are grouped under mid or late season.

Cultivation

Both black currants and red currants need a rich, deep, well-drained soil, well worked before planting. They also require shelter from hot or strong winds and sufficient water during dry spells. Weed control is essential. Propagate from hardwood cuttings, planted in autumn or winter. Space plants in rows 1.2 m (4 ft) apart. An alternative method of propagation is mound layering. Prune out the oldest stems each year in winter to leave plenty of young, fruit-bearing wood and to remove any dead, weak or diseased wood. Apply a complete fertilizer as new growth starts and compost or manure to increase the water-holding capacity of the soil. These plants are host to white pine blister rust, so in certain forest areas they are not allowed to be grown. Check with a nursery or county agent. Well fed, watered and protected from insect pests, they will crop well for 15 to 20 years.

Climate

Currants give best results in zones 6 to 8.