Redcurrant

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Redcurrant
Cultivated redcurrant
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Saxifragales
Family: Grossulariaceae
Genus: Ribes
Species:
R. rubrum
Binomial name
Ribes rubrum
L. 1753 not Torr. & A. Gray 1840 nor Hook. f. & Thomson 1858
Synonyms[1]
List
  • Grossularia rubra (L.) Scop.
  • Ribes acidum Turcz. ex Pojark.
  • Ribes hispidulum (Jancz.) Pojark.
  • Ribes rubrum var. scandicum Jancz.
  • Ribes rubrum var. sylvestre DC. ex Berland.
  • Ribes spicatum subsp. scandicum Hyl.
  • Ribes sylvestre (Lam.) Mert. & Koch
  • Ribes vulgare Lam.
  • Ribes vulgare var. sylvestre Lam.
  • Ribesium rubrum Medik.
  • Ribes triste var. alaskanum Berger

The redcurrant or red currant (Ribes rubrum) is a member of the genus

escaped into the wild in many regions.[5][6]

Description

Ribes rubrum is a

leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8-centimetre (1+123+14-inch) racemes, maturing into bright red translucent edible berries about 8–12 millimetres (3812 in) diameter, with 3–10 berries on each raceme. An established bush can produce 3–4 kilograms (6+128+34 pounds) of berries from mid- to late summer.[6]

Phytochemicals

Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of

polyphenols.[7] 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.[8] 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.[9]

Cultivation

Several other similar species

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 is native to Europe,[2] 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.[10]

The white currant is also a cultivar of R. rubrum.[11] 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.

Currant bushes prefer partial to full sunlight and can grow in most types of soil.[11] They are relatively low-maintenance plants and can also be used as ornamentation.

Cultivars

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:[12]

Uses

Nutrition

Currants, red and white, raw
Nutritional value per 100 g (3.5 oz)
Energy234 kJ (56 kcal)
13.8 g
Sugars7.37 g
Dietary fiber4.3 g
0.2 g
1.4 g
Niacin (B3)
1%
0.1 mg
Pantothenic acid (B5)
1%
0.064 mg
Vitamin B6
5%
0.07 mg
Folate (B9)
2%
8 μg
Choline
2%
7.6 mg
Vitamin C
49%
41 mg
Vitamin E
1%
0.1 mg
Vitamin K
10%
11 μg
MineralsQuantity
%DV
Calcium
3%
33 mg
Iron
8%
1 mg
Magnesium
4%
13 mg
Manganese
9%
0.186 mg
Phosphorus
6%
44 mg
Potassium
9%
275 mg
Sodium
0%
1 mg
Zinc
2%
0.23 mg

Percentages estimated using US recommendations for adults.[17]

In a 100-gram (3+12-ounce) reference serving, redcurrants (or white) supply 234 kilojoules (56 kilocalories) of

essential nutrient
in significant content at 10% of DV (table).

Culinary

With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour 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

jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.[18]

In France, the highly rarefied and hand-made

monks, with a goose feather, before cooking.[20]

In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer puddings (rødgrød, rote grütze or rode grütt).[19] 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.[19][21]
It can be enjoyed in its fresh state without the addition of sugar.

In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle.

Midsummer Day
, June 24.

In

monastery gardens in the 11th century.[24]

See also

References

  1. ^ "Ribes rubrum". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew – via The Plant List. Note that this website has been superseded by World Flora Online
  2. ^ a b "Ribes rubrum (RIBRU)[Overview]". Global Database. EPPO (European and Mediterranean Plant Protection Organization). Retrieved 2022-05-17.
  3. .
  4. ^ "Ribes rubrum L." Altervista Flora Italiana; includes photos and European distribution map.{{cite web}}: CS1 maint: postscript (link)
  5. ^ Morin, Nancy R. (2009). "Ribes rubrum". In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). Vol. 8. New York and Oxford: Oxford University Press – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
  6. ^ a b Lu, Lingdi; Alexander, Crinan. "Ribes rubrum". Flora of China – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
  7. PMID 22924969
    .
  8. .
  9. .
  10. ^ Verlag, Orbis "Orbis Naturführer", 2000,
  11. ^ a b "REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant". Grow Your Own. Retrieved 2009-08-28.
  12. ^ "AGM Plants - Crops" (PDF). Royal Horticultural Society. July 2017. Retrieved 9 October 2018.
  13. ^ "RHS Plantfinder - Ribes rubrum 'Jonkheer van Tets'". Retrieved 9 October 2018.
  14. ^ "RHS Plantfinder - Ribes rubrum 'Red Lake'". Retrieved 9 October 2018.
  15. ^ "RHS Plantfinder - Ribes rubrum 'Stanza'". Retrieved 9 October 2018.
  16. ^ "RHS Plantfinder - Ribes rubrum 'White Grape'". Retrieved 9 October 2018.
  17. ^ United States Department of Agriculture; Agricultural Research Service (2019). "FoodData Central". Retrieved 2024-03-18.
  18. ^ "Homemade Redcurrant Jelly recipe". www.cookitsimply.com.
  19. ^ a b c d T. K. Lim Edible Medicinal And Non-Medicinal Plants: Volume 4, Fruits , p. 44, at Google Books
  20. ^ Heather Arndt Anderson Berries: A Global History (2018), p. 86, at Google Books
  21. ^ Haywood, A and Walker, K "Upper Austria - Linz", Lonely Planet - Austria p. 207
  22. ^ "Kisel – Russian sweet drink". milkandbun. 2 August 2015. Retrieved 29 March 2020.
  23. ^ Thomas Andrew A cyclopedia of domestic medicine and surgery (1842), p. 135, at Google Books
  24. ^ O’Keefe, Liz (21 July 2016). "Currants: black, then red now it's white all over". www.producebusinessuk.com. Retrieved 29 March 2020.

External links