English: Redcurrant; Red currant.
German: Johannisbeeren.
Dutch: Aalbes.
Region: Europe.
Habitat: prefer partial to full sunlight; grows in most types of soil; low-maintenance plants.
Content: vitamin B1; vitamin; vitamin B3; vitamin B5; vitamin B6; vitamin B9; choline; vitamin C; vitamin E; vitamin K;
Calcium; Iron;
Magnesium; Manganese;
Phosphorus; Potassium; Sodium; Zinc; organic acids; polyphenols; nitrogen-containing phytochemicals.
Use: ornamental; fruit for food, raw, in salads, garnishes, drinks, redcurrant jam, summer puddings, filling for tarts; syrup or nectar derived added to soda water for a refreshing drink named Johannisbeerschorle, preserves, compotes and desserts; leaves in traditional medicine.
BotanyDeciduous shrub; to 1–1.5 metres tall.
Leaves: five-lobed leaves; spirally.
Inflorescence: pendulous racemes; 4 to 8 cm.
Flowers: inconspicuous; yellow-green.
Fruit: bright red, translucent, edible berries; 8 to 12 mm diameter; 3–10 berries on each raceme.
TaxonomySimilar species include
Ribes spicatum (northern Europe and northern Asia),
Ribes alpinum (northern Europe), Ribes schlechtendalii (northeast Europe), Ribes multiflorum (southeast Europe), Ribes petraeum (southwest Europe) and
Ribes triste (North America; Newfoundland to Alaska and southward in mountains).
Ribes rubrum and
Ribes nigrum are native to northern and eastern Europe. Large berried cultivars of the redcurrant are white currant is also a cultivar of
Ribes rubrum, sweeter and albino variant of the redcurrant, sometimes marketed with names such as Ribes sativum or Ribes silvestre.