Currants are small, tart berries that belong to the Ribes genus, encompassing a range of species known for their culinary and nutritional value. They come in several colors, including black, red, white, and pink, each with distinct flavors. Black currants are particularly renowned for their high vitamin C content and antioxidant properties, while red and white currants offer a lighter, more tart taste, suitable for jams, jellies, and desserts.
Originating mainly from the cool, temperate regions of Europe and Asia, currants have been cultivated for centuries, especially in countries like Britain, Russia, and Scandinavia. Their hardy nature allows them to thrive in climates where other fruits might struggle, making them a staple in traditional diets. Over time, breeding efforts have resulted in numerous varieties, each tailored for flavor, size, yield, or disease resistance.
In culinary applications, currants are versatile. Black currants, with their deep, rich flavor, are often used in syrups, cordials, and health beverages due to their antioxidant prowess. Red and white currants, with their bright, tangy taste, are popular in confectionery, providing a zesty contrast to sweet treats. They’re also used in savory dishes, like sauces for meats or as a decorative and flavor-enhancing element in salads.
Currants have a role in horticulture and health. Their bushes are valued not only for their fruit but also as ornamental plants, with some varieties boasting beautiful flowers. Medicinally, currants, especially black, have been used to treat a variety of ailments due to their vitamin content and anti-inflammatory properties. This has led to their inclusion in numerous health supplements and natural remedies, highlighting their importance beyond mere culinary use.
Types of Currants
Black Currant (Ribes nigrum)
Originating from Northern Europe and Asia, black currants are renowned for their deep, rich flavor with a hint of muskiness. They are packed with antioxidants, particularly vitamin C, and are often used in jams, syrups, and health supplements. The bushes are hardy and can thrive in cooler climates, making them popular in regions like Scandinavia, Russia, and the UK.
Red Currant (Ribes rubrum)
Native to parts of Western Europe, red currants have a bright, tart flavor that makes them excellent for culinary uses like jellies, sauces, and desserts. They are slightly less acidic than black currants but still require sweetening for most palates. Red currants are also decorative, often used in landscaping due to their vibrant red clusters.
White Currant (Ribes rubrum ‘Alba’)
A variant of the red currant, white currants are less common but have a sweeter, less acidic taste. These berries originated in Northern Europe as a mutation of red currants. They’re used similarly in cooking but their lighter flavor profile makes them suitable for lighter desserts or raw consumption.
Pink Currant (Ribes vulgare ‘Pink Champagne’)
This variety is a result of selective breeding in the 20th century, primarily in the UK. Pink currants offer a blend of sweetness and tartness with a visually appealing pink hue. They are often used in gourmet cooking where both taste and aesthetics are crucial.
Golden Currant (Ribes aureum)
Native to North America, particularly the western United States, golden currants are known for their yellow to orange berries and a sweet, almost apricot-like flavor. They’re less tart than traditional currants and can be eaten fresh or used in jams. These plants also have a beautiful flowering phase, making them valuable in ornamental gardening.
Buffalo Currant (Ribes odoratum)
Also known as clove currant, this variety comes from the central and eastern United States. Named for its clove-like fragrance when in bloom, the berries are black with a sweet, spicy taste. Buffalo currants are hardy, drought-resistant, and their fruit can be used in pies or preserves, though they aren’t as commonly cultivated as other types.
Jostaberry (Ribes x nidigrolaria)
A hybrid of black currant, European gooseberry, and North American gooseberry, developed in Germany in the 20th century. Jostaberries combine the best traits of their parent plants; they’re larger than currants, have a sweet-tart flavor, and are resistant to many diseases affecting currants. They’re used similarly to black currants but with the added benefit of larger fruit size.
Worcesterberry (Ribes divaricatum x Ribes nigrum)
A cross between the black currant and the American black gooseberry, Worcesterberry was developed in the UK. It produces large, dark berries on a vigorous bush with excellent disease resistance. The flavor is reminiscent of both parents, providing a unique taste profile that’s used in preserves or eaten fresh.
Green Currant (Ribes uva-crispa ‘Greenfinch’)
Although more closely related to gooseberries, some green currants are hybrids or mutations from traditional currant varieties. This cultivar from Europe has a unique, mild, and sweet flavor, often lighter than other currants. They are less common but can be found in specialty markets or gardens where the focus is on unusual or heritage fruits.
Black Velvet Currant (Ribes nigrum ‘Black Velvet’)
An improvement over traditional black currants, this variety from the UK has larger berries with a richer, sweeter taste. It’s named for the deep, velvety texture of the fruit. Black Velvet currants are favored in gourmet cooking for their intense flavor and are also high in antioxidants.
Ben Connan Black Currant (Ribes nigrum ‘Ben Connan’)
Originating in Scotland, this variety is known for its high yield and large fruit size, making it popular among commercial growers. Ben Connan currants have a strong, aromatic flavor, ideal for jams and juices, and they are particularly noted for their frost resistance.
Titania Black Currant (Ribes nigrum ‘Titania’)
Bred in Sweden, Titania is valued for its hardiness in cold climates and resistance to diseases like mildew. The berries are large, sweet, and less acidic, which makes them suitable for eating fresh as well as for processing into various products.
Jonkheer van Tets Red Currant (Ribes rubrum ‘Jonkheer van Tets’)
This Dutch variety is known for its early ripening and large, juicy berries. The taste is sweet and slightly tangy, making it a favorite for both home gardeners and commercial growers. It’s also known for its robust growth and resistance to diseases.
Rovada Red Currant (Ribes rubrum ‘Rovada’)
Another Dutch cultivar, Rovada is one of the most productive red currant varieties, with a long fruiting season. The berries are bright red, firm, and have a balanced sweet-tart flavor, perfect for both fresh eating and processing.
White Grape Currant (Ribes rubrum ‘White Grape’)
A white currant variety from the UK, known for its sweet, grape-like flavor, which is quite distinct among currants. The berries are translucent and often used in desserts where a less tart flavor is desired.
Blanka White Currant (Ribes rubrum ‘Blanka’)
Originating from Poland, Blanka produces large, sweet white berries. This variety is appreciated for its high yield, disease resistance, and the fact that its fruits can be consumed fresh or in culinary applications without much sugar added.
Primus White Currant (Ribes rubrum ‘Primus’)
A German variety, Primus is noted for its early ripening and sweet, aromatic berries. It’s less acidic than many other currants, making it a good choice for direct consumption or in light desserts.
Pink Pearl Currant (Ribes rubrum ‘Pink Pearl’)
A pink currant from England, known for its unique, soft pink berries that have a sweet and slightly tart flavor. Pink Pearl is often used for its decorative appeal in dishes or as an ornamental plant.
Consort Black Currant (Ribes nigrum ‘Consort’)
Developed in Canada, this variety is resistant to white pine blister rust, which is crucial in areas where this disease is a concern. Consort berries are smaller but rich in flavor, used in traditional Canadian preserves.
Blackdown Black Currant (Ribes nigrum ‘Blackdown’)
An English cultivar known for its high vitamin C content and rich, sweet taste. Blackdown is prized for its culinary versatility and is often seen in high-quality preserves and health products.
Silvergieters Black Currant (Ribes nigrum ‘Silvergieters’)
From Belgium, this variety is noted for its robust flavor and good resistance to diseases. Silvergieters has large berries that are excellent for both fresh consumption and processing.
Werdavia Black Currant (Ribes nigrum ‘Werdavia’)
A Dutch black currant with a reputation for high yields and large, flavorful berries. Werdavia is particularly resistant to mildew, making it a choice for organic growers.
Topsy Red Currant (Ribes rubrum ‘Topsy’)
Originating from the UK, Topsy is known for its heavy cropping and large, tasty red berries. It’s popular for its ease of harvest due to the drooping nature of its branches.
Rosetta Red Currant (Ribes rubrum ‘Rosetta’)
A German variety with vibrant, glossy red berries. Rosetta offers a good balance of sweetness and acidity, making it versatile for both fresh eating and cooking.
Rondom Red Currant (Ribes rubrum ‘Rondom’)
Another Dutch offering, Rondom is known for its exceptionally large berries, which are slightly sweeter than average. This variety is favored for its high yield and ease of picking due to the open structure of the bush.
Ojebyn Black Currant (Ribes nigrum ‘Ojebyn’)
From Sweden, Ojebyn is an early-ripening black currant with a sweet and aromatic flavor. It’s particularly valued for its hardiness against cold and its disease resistance, making it suitable for northern climates.
Ben Alder Black Currant (Ribes nigrum ‘Ben Alder’)
This Scottish variety is renowned for its resistance to mildew and its high vitamin C content. Ben Alder produces large, flavorful berries and is often used in commercial production due to its yield and quality.
Ben Lomond Black Currant (Ribes nigrum ‘Ben Lomond’)
Also from Scotland, Ben Lomond is known for its robust flavor and large fruit size. It’s one of the most disease-resistant black currants, which makes it popular among growers looking for low-maintenance crops.
Gloire de Sablons White Currant (Ribes rubrum ‘Gloire de Sablons’)
Originating from France, this white currant is notable for its sweet, honey-like flavor, which is less tart than other currants. Its berries are medium-sized and translucent, often used in gourmet cooking.
Versaillese Blanche White Currant (Ribes rubrum ‘Versaillese Blanche’)
A French cultivar, Versaillese Blanche has a reputation for producing sweet, juicy berries with a mild flavor. It’s particularly valued in French patisseries for its aesthetic and taste.
Viking Black Currant (Ribes nigrum ‘Viking’)
Developed in Finland, Viking is adapted to very cold climates and has excellent winter hardiness. The berries are aromatic, sweet, and used in both fresh and processed forms for their rich flavor profile.
Orus 8 Black Currant (Ribes nigrum ‘Orus 8’)
A variety from France, Orus 8 is known for its resistance to major currant diseases like gall mite and anthracnose. It produces medium to large berries with a balanced taste, suitable for all types of culinary uses, from juices to liqueurs.