Currant - Ribes

Common Names: Currant, Black Currant, European Black Currant, Ribes nigrum, Ribes rubrum, Red Currant, Smelly Currant, Black Grape, Cassis, Quinsy Berry, Black Gooseberry, Ribes

Latin Name: Ribes nigrum (rubrum)

Origin: Asia, Europe, South America, North America

Short Introduction

If the soil is rich enough in nutrients, currant can grow in both sandy and heavy soils, as well as be part of the forest understory. Currant prefers moist, fertile soil that is not waterlogged, and it does not tolerate dry soils. The optimal pH for healthy currant growth is around 6.0, though it can tolerate slightly more acidic conditions. While currant is winter-hardy, frost around pollination time can negatively impact the harvest, and cold winds can reduce the activity of pollinating insects. Planting usually happens in late autumn or early winter, so young plants can establish themselves before the vegetative period in spring. However, if grown at home or in a greenhouse, planting can be done almost anytime. When planting in the garden, maintain optimal spacing of about 1.5 to 1.8 meters between plants and 1.2 to 2.5 meters between rows.

In the United Kingdom, currant is typically planted quite deep to ensure a firm base. Currant requires a significant amount of nutrients. Nitrogen is essential for growth, plant strength, and healthy flower development in both black and red currant in spring; phosphorus supports healthy growth, fruit set, and quality yield. Sodium supports branch growth and increases fruit weight, while calcium, a component of chlorophyll, boosts yields through its interaction with sodium. Calcium is also required for cell division and expansion, which is essential for bud growth and development.

Black and red currant fruits typically grow on the current year's branches. Newly planted currant shrubs should be pruned heavily—all branches should be cut back to two buds above the soil surface. This allows the currant to prepare well for optimal growth and later put energy into fruit production. For ongoing pruning, cut back old, weak, or unproductively positioned branches and those that bend under the weight of fruit. About one-third of each branch’s length should be trimmed annually.

Detailed Description

A traditional herb valued across many cultures, currant is ideal for supporting the treatment of colds and flu.

Botanical Information

Currant is a medium-sized shrub reaching about 1.5 meters in height. All parts of the plant are strongly aromatic. Its leaves are simple, alternate, 3–5 cm wide, and elongated with five palmate, toothed lobes. Currant’s inflorescence is composed of ten to twenty flowers up to 8 mm long, with the entire cluster reaching up to 8 cm in diameter. Each flower has a hairy calyx with yellow glands, made up of five sepals longer than the petals. Pollination occurs via insects, though some varieties are also partially wind-pollinated. By mid-summer, the green berries ripen into deep purple, almost black (in black currant), or bright red (in red currant). The berries have a fuzzy surface and are approximately 1 cm in diameter, each containing numerous seeds and a high level of vitamin C. A well-established currant shrub can produce up to 4.5 kilograms of fruit per season.

Origin and Distribution

Currant is native to Northern Europe and Asia. It was gradually cultivated in what is now Russia and spread to gardens in monastic communities across Europe during the 11th century. Its widespread cultivation and medicinal use across Europe took off mainly in the 17th century. Fresh currant juice cooked with sugar and syrup was used to soothe sore throats, while pure juice was taken to reduce high temperatures and fevers. Traditional medicine also utilized decoctions made from currant leaves, bark, and roots.

During World War II, when exotic fruits with vitamin C were scarce in the UK, currant was recommended by the British government for its rich nutrients and ease of cultivation. Currants were distributed free to children under two, quickly boosting both its popularity and consumption.

Usage / Dosage

Fresh currant fruit may be eaten as is, though its tartness is often balanced with sugar. Currants are commonly made into jams and preserves, thanks to their high pectin and acid content. The fruit is also cooked with sugar to make purées, which can be strained for juice and further made into preserves used in cakes, yogurts, ice creams, desserts, sorbets, pastries, or sweet baked goods. Currant’s astringent flavor is prized in the kitchen for enhancing the taste of meats, sauces, salads, seafood, mayonnaise, and also for flavoring other fruits, chocolates, or juices.

In Russia, black currant leaves are used to flavor teas, preserves with cucumber, and homemade wine blends. The leaves are also used to sweeten vodka, creating a dark greenish-yellow drink with a tart, tangy flavor. In European folk medicine, black and red currants (fresh or cooked) support relief from arthritis, coughs, diarrhea, sore throats, and are used as a diuretic. As teas or infusions, currant is used to support the treatment of colds, flu, febrile illnesses, and excessive sweating.

Black currant leaves are common in tea blends to boost immunity during colds, and for inflammation of the bladder and urinary tract. The tea is sipped for kidney cleansing and is believed to help reduce the severity of diarrhea due to its astringent properties. Drinking black currant leaf tea helps reduce uric acid levels and thus may alleviate pain in gout or rheumatism.

In Austrian herbal medicine, black currant syrup has been traditionally used across generations to soothe symptoms related to infections of the gastrointestinal, musculoskeletal, respiratory, or cardiovascular systems. Black currant’s bioactive compounds stimulate metabolism, support heart health, provide calming effects, improve mood, and are beneficial for oral inflammations, hoarseness, and strained vocal cords. In Czech folk medicine, currant is often taken to reduce bothersome cold and flu symptoms such as itching, nasal congestion, neck pain and stiffness, or an inflamed, sore throat.

The oil from black currant seeds is highly valued in cosmetics and topical preparations, often combined with vitamin E for skin regeneration and barrier protection. Currant’s bioactive compounds aid external healing of minor skin injuries. The leaves and berries are also used to make natural yellow, blue, and purple dyes, and the leaves themselves are ideal for natural preservation because they rarely spoil.

Active Compounds

The fruits and leaves of currant are rich in vitamin C, sodium, phosphorus, iron, calcium, vitamin B5, and other essentials. They also contain numerous polyphenols, anthocyanins (such as delphinidin glucoside and rutinoside, cyanidin glucoside and rutinoside), flavonoids, procyanidins, phenylpropanoic acids, amino acids (glutamine, asparagine), and essential oils. The seed oil is high in vitamin E and contains alpha- and gamma-linolenic acid.

Traditional Dosage

Use 2–4 grams (or 2 teaspoons) of dried leaves, steeped in 150 ml of hot water for 10 minutes. Sip 2–3 times daily. For the fruit in syrup form, take 5–10 ml several times a day. When used externally, a diluted solution (1:1 with water) can be used for gargling.