Redcurrant, Ribes rubrum
Redcurrant bushes have good resistance to cold, and both cultivated and wild varieties are found throughout the country. The berries of wild bushes are smaller and more acidic than those of cultivated redcurrant plants.
Redcurrant berries, leaves and branches can all be used. The berries have a refreshing and strongly acidic taste, but become sweeter in the autumn. Redcurrants are particularly suitable for freezing and for juicing, and because of their high pectin content also make very good jams and jellies. Both fresh and dried redcurrant leaves can be used in tea.
Something to try
Delicious red currant-raspberry juice
Fill a steam juicer one-third
full of redcurrant sprigs.
Add 5-10 decilitres of raspberries,
and about 500 g of sugar.
Allow to sit for about 2 hours before steaming.
Fill the bottom part of the steam juicer with water and bring it to the boil.
Allow the berry mixture to steam.
Check the taste and add more sugar if needed.
Pour the prepared juice into carefully cleaned bottles, and add a preservative if necessary.
Gathering the plants
The berries should only be picked when they are fully ripe and soft, because they are then less acidic and have a higher sugar content. Redcurrants are at their sweetest in September-October.
Other interesting facts
Redcurrant berries, and especially the leaves, have a large amount of vitamin C.