Red and black currants produce similar blooms in spring, but black currants display white blooms while red currant flowers show a yellowish tint. Red currants produce clusters of berries in shades of pale red to bright crimson or deep red, depending on the variety. Black currants are always purple-black.
What is the difference between blackcurrant and redcurrant?
Blackcurrants (Ribes nigrum) are different from redcurrants (Ribes rubrum), which are similar to white currants (Ribes sativum). There is one big difference between the two groups: white and redcurrants produce fruit on old wood, whereas blackcurrants produce fruit on new wood.
How do you identify blackcurrant?
Black Currant – Ribes nigrum
Leaves: Alternate, with fairly long stalks, strong-scented, blade with palmate venation, 3 to 5 lobed, with cordate base, toothed margins, hairless upper surface, and hairy underside covered with yellowish glands. Inconspicuous flowers 8mm across, reddish- or brownish green.
Are red or black currants better?
Red currants are high in pectin, making them ideal for jams and jellies. Black currants have five times the Vitamin C of oranges and make wonderful liqueurs. White currants are typically sweeter and less acidic than red currants and are best eaten fresh.
What do black currant berries look like?
What Does Black Currant Look Like? Black currant is a shrubby plant that produces small ⅓ inch, deep purple berries. These shrubs grow in clusters a few feet high. The leaves of these shrubs are light green and have rounded tips.
How do I identify a red currant bush?
Physical Characteristics for Redcurrant. The leaves are palmate, with 3-5 lobes and they are bluntly toothed. They grow spirally around the woody stems. The flowers are quite unremarkable, they are small, yellow to green in colour and grow on hanging racemes.
Can you eat red currants raw?
Find out more about redcurrants, including how to select, store, prepare and cook them. These shiny little berries grow low on bushes, hanging from the branches like rows of miniature gems. Their flavour is a little tart but they’re still sweet enough to be eaten raw, so long as they’re sprinkled with plenty of sugar.
Are all black currants edible?
They can be eaten raw or cooked, they have a lovely sharp flavour that we are all familiar with. They are high in pectin so are great for jams and jellies. Their flavour works well in savoury dishes too.
What do blackcurrants look like inside?
Blackcurrant is a berry of translucent pulp with red or green tones and bittersweet taste. The fruit is small, of black-blue colour and spherical shape, with an intense taste when completely ripe.
Will blackcurrants ripen after picking?
Answer: Currants typically ripen over a 2 to 3 week period. Fully ripe currants possess the characteristic color of the variety (red, white, or black), are slightly soft and juicy. For jellies and jams, harvest currants before the berries are fully ripe.
Why are currants illegal in the US?
The nutrient-rich berries were banned in 1911 because they were thought to produce a fungus that could damage pine trees. As new disease-resistant berries were produced and new ways to prevent the fungus from damaging timber were developed, some states started to lift the ban in 2003.
Are red currants anti inflammatory?
Currant boasts anti-inflammatory properties that are very effective in case of arthritis and all sorts of inflammations. Use: infusions of currant leaves.
Do currants need to be refrigerated?
Relative humidity – Currants require quite a bit of humidity. In fact, it is suggested that they maintain a relative humidity of 90-95%. Shelf life – Without refrigeration, currants do not have a long shelf life at all. However, when properly cooled and refrigerated, they can last one to two weeks.
Are black currants poisonous?
The juice, leaves, and flowers of black currant are safe when eaten in food products. Black currant is also considered safe if you use the berry or seed oil appropriately as medicine.
Can I eat blackcurrants raw?
While black currants have a strong taste, they’re delicious to eat raw when they’re ripe. You can also use them in a variety of recipes. Some ways to prepare black currants include: Cooking with sugar and other fruits to make a jam.
Are black currants illegal?
The federal ban was lifted in 1966, though many states maintained their own bans. Research showed that blackcurrants could be safely grown some distance from white pines and this, together with the development of rust-immune varieties and new fungicides, led to most states lifting their bans by 2003.
Are any red currants poisonous?
Unripe berries or a large number of ripe berries are mildly poisonous and can cause vomiting and diarrhoea.
Are red currants toxic?
Hazards. Just like grapes and raisins, currants are toxic to dogs and potentially cats as well. Consuming even small amounts of currants can cause serious damage, so it’s important to keep them well out of reach of your pets.
Are red currants poisonous to dogs?
Overview. Grapes, raisins, sultanas and currants are all potentially poisonous to dogs. If eaten they can cause gut problems and in serious cases, kidney failure.
Do you wash red currants before freezing?
Rinse them under cool water to remove any insects or debris. Spread them on a dish towel to dry off for a few minutes. If you won’t get around to de-stemming the fruits for more than a few hours, simply put the whole clusters of currants into freezer bags or containers.
Are redcurrants good for you?
Red or black, the currant is a good vitamin source. The red currant must be preferably ripe and fresh, so as to preserve all its nutritional value. Its content in flavonoids and vitamin B helps to fortify the capillaries, protecting the body tissues and preventing arteriosclerosis, apoplexy and diabetes.
Elvira Bowen is a food expert who has dedicated her life to understanding the science of cooking. She has worked in some of the world’s most prestigious kitchens, and has published several cookbooks that have become bestsellers. Elvira is known for her creative approach to cuisine, and her passion for teaching others about the culinary arts.