Currant

The currant (scientific name ribes rubrum , ribes sativum , ribes vulgare , ribes uva crispi and ribes nigrum ) is a bay, the fruit of the Groseillier, the family of the Grossulariacées.

Description

History

Originating in Asia, the currant makes its appearance in the French gardens as from the 12th century, in particular in Lorraine.

Principal species

The currant bushes are shrubs with surface rooting, which fear the dryness; they thus prefer the moderate climates and the southernmost areas on the condition of being not very exposed with the sun.

In the kind Ribes , to which all the currant bushes belong, one counts at least three notably cultivated species:

  • the Currant bush with bunches ( Ribes rubrum ), reds (most frequent) or white;
  • the Gooseberry bush ( Ribes uva crispi );
  • the black currant bush or Cassissier ( Ribes nigrum ) whose fruits are called blackcurrant .

Production

Fructification is done on the two year old growths. Profitable production of a hard tuft treated well from 12 to 15 years.

Use

for the food

The currants are acid fruits (the red variety is well more than the white one). For this reason, it is generally employed cooked and added with Sucre. One uses it in Gelée (it is very rich in Pectine), in Confiture, Pâtisserie (tart S or pies…) or even in Syrup.

for health

The currant contains of all in average quantity (fibers, magnesium, calcium, potassium, iron, vitamin C, and betacarotene), but its main advantage is that it is mouthful of Flavonoïde S (65mg with the 100g), excellent for the renewal of the skin.

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