Currant (Ribes rubrum, Ribes nigrum, and related species) is a small deciduous shrub cultivated for its clusters of tart, colorful berries. Three types are grown: red currants, white currants (a color variant of red currants), and black currants. Red and white currants are used in jams, jellies, and baking. Black currants have a stronger, distinctive flavor and are higher in vitamin C, used in syrups, cordials, and preserves. Currants are among the most cold-hardy fruit crops and are well-suited to northern homesteads.
Currants were cultivated in Europe by the 16th century. Red currants were a common garden fruit throughout northern Europe and were brought to North America by early colonists. Black currants were less popular in the United States due to their strong flavor and association with blister rust disease.
The same federal restrictions that affected gooseberry production in the United States limited currant cultivation through the mid-20th century. Following the lifting of restrictions in most states, currant production has expanded. Black currant production has grown in the northeastern United States, particularly for the juice and nutraceutical market, where the fruit's high antioxidant content is valued.
Currant bushes are compact, reaching 3 to 5 feet (0.9 to 1.5 meters) tall. The leaves are small and lobed, with a distinct fragrance in black currants. The fruit grows in drooping clusters called strigs. Red currants are translucent red with a bright, tart flavor. White currants are pale yellow to white with a milder, sweeter flavor. Black currants are dark purple-black with a strong, musky aroma and astringent taste.
Currants are self-fertile. A mature bush yields 5 to 10 pounds (2 to 4.5 kilograms) of fruit annually. The plants are hardy to minus 40 degrees Fahrenheit (-40 degrees Celsius) and produce fruit in partial shade. Black currants have higher vitamin C content than any other temperate fruit, containing approximately 180 to 200 milligrams per 100 grams.
Currants are grown for jams, jellies, wines, and baked goods. Red currant jelly is a traditional accompaniment to roast meat and game. Black currants are processed into syrup, juice, cordial, and the French liqueur creme de cassis. The berries are high in pectin, making them excellent for preserves.
Currants are low-maintenance plants that require annual pruning and protection from currant sawfly and powdery mildew. The fruit is easy to harvest from the hanging strigs. Black currants have a strong flavor that not all homestead palates find agreeable.