Fascinating and Often Forgotten Fruit & Vegetables – How to Grow and Use Them
We have all eaten sultanas and maybe even raisins but the humble current is not seen so much anymore. More’s the pity. I remember in years well gone sitting on the kitchen floor picking the currants out of the fruit cake mix and eating them. I loved their tiny dried sweetness and that such a small thing could pack such a flavorsome punch. It was this memory that came back to me recently while browsing an online nursery for some interesting plants to put into the garden. The purchase was made and we now anxiously await the arrival of our first currants.
History
The word ‘currant’ is derived from the ancient Greek city of Corinth. This City was actually known for its production of the Zante Currant which was not a currant at all but rather a very small grape that has been dried. Currants, a Ribes Species much like blackberry or raspberry, were called corinthes, corans, currans, and bastarde corinthes. Reference to them can be found in old herbalist texts as well as within the Native American groups. It is thought that they came into favour in Europe, Asia and Americans northern regions around 1600AD.
The Currant, unlike other Ribes Species, is born on a bush rather than a trailing vine. The botanical roots of this genus go even further back than the 1600s, as the origins of the genus name Ribes trace back from the Syrian or Kurdish ribas, which was derived from an old Persian word riba.
Ribes spp. were both native to North America and transported there via early trade ships in the1600’s and 1700’s. The Prince Nurseries on Long Island NY, became the first nursery to offer currant plants for sale in 1770.
Sadly, the fate of currants in the America and Canada began to change at the turn of the century when in the late 1890’s the fungus that causes White Pine Blister Rust (Cronatium ribicola) was imported to the New World on infected pine seedlings. This fungus requires two alternating hosts in order to complete its life cycle: any of several 5-needle pines (including white pine) and any susceptible species of Ribes. The most susceptible genotypes being the black currant. The Black Currant was effectively made illegal to grow or import throughout the US from 1920 onwards. However, these prohibitions have largely been repealed in all but Massachusetts which still does not allow the plant.
How to Grow Currants
Beautiful to look at and practical in terms of snacking in the garden, Currants are the perfect choice for those in cooler climates. High in nutrients currants are usually used for baking, jams, cordials and the like but they are a welcome snack and the kids love them.
According to the USDA Nutrition Handbook, they have more vitamin C, phosphorous and potassium than any other fruit. In addition, they are second only to elderberries in iron and protein content, and they are lower in fat than any fruit except nectarines. And Currants come in red, pink, white and black.
Currant bushes can pollinate their own flowers, so you only have to plant one variety to get fruit, although you’ll get bigger fruit if you plant two different varieties.
Currant bushes live 12 to 15 years, so it’s worth taking the time to prepare the soil properly.
They need well-drained soil with plenty of organic matter and a pH between 5.5 and 7.0. If your soil is clay or sandy, work in lots of organic matter before planting, or prepare a raised bed.
Currants grow well in sun or partial shade, and appreciate afternoon shade in warm climates. Currant shrubs prefer cool conditions. Plants may drop their leaves when temperatures exceed 85 degrees Fahrenheit (29 C.) for an extended period of time. Plant currants slightly deeper than they grew in their nursery container, and space them 1 – 1.5m apart. Water thoroughly after planting and apply 2 to 4 inches of organic mulch around the plants. Mulch helps keep the soil moist and cool and prevents competition from weeds. Add additional mulch every year to bring it up to the proper depth. Water currant shrubs regularly to keep the soil moist from the time they begin growing in spring until after harvest. Plants that don’t get enough water during spring and summer may develop mildew.
Too much nitrogen also encourages diseases. Give them a only a small dose of worm juice or seasol yearly in early spring. Keep the fertilizer 12 inches from the trunk of the shrub. Pruning currant shrubs annually is helpful for the plant as well in both maintaining its form and inducing a bigger, healthier harvest each year.
While there are many recipes for jams, jellies and cordials available, I like to think that these delightful little berries can be used in a number of ways including in savoury dishes.
As you can see there is so much more to this simple little fruit. It might be old-fashioned but I for one can’t wait for my first harvest. Will you grow some?
