Common name: red currant
Ribes rubrum is a deciduous shrub native to western Europe. It forms a multi-stemmed open shrub to about 1.5 meters. The gorgeous jewel like red berries hang in bunches and usually ripen before Xmas. The fruit has a slightly tart intense flavour and can be eaten fresh. Fruits make a gorgeous Jelly or sauce to serve with cold meats. Mixed with other berries they give a more balanced flavour and piquancy to the dish.
Plants are hardy in sun or light shade and moderately fertile soil. In areas which experience hot summers (Hawke’s Bay) they are best protected from afternoon sun.
Fruit is produced on two and three year old wood. Kath Irvine at Edible backyard has some great tips on pruning both red and black currants.
- 1.5 meters
- Sun to part shade
- Fertile soil
- 1.25 litre pot