dcsimg

Associations

provided by BioImages, the virtual fieldguide, UK
Foodplant / sap sucker
Aphis schneideri sucks sap of live, stunted, distorted leaf (terminal) of Ribes rubrum

In Great Britain and/or Ireland:
Foodplant / pathogen
Armillaria mellea s.l. infects and damages Ribes rubrum
Other: minor host/prey

Foodplant / parasite
hypophyllous telium of Cronartium ribicola parasitises leaf of Ribes rubrum
Remarks: season: 7-10
Other: minor host/prey

Foodplant / gall
hypophyllous Cryptomyzus ribis causes gall of red blister-galled leaf of Ribes rubrum
Remarks: season: spring-summer, early autumn-

Foodplant / feeds on
gregarious, covered then erumpent pycnidium of coelomycetous anamorph of Diaporthe pungens feeds on stem of Ribes rubrum
Remarks: season: 1-4

Foodplant / saprobe
Phomopsis coelomycetous anamorph of Diaporthe strumella is saprobic on attached, dead branch of Ribes rubrum

Foodplant / saprobe
stromatic, immersed pseudothecium of Dothiora ribesia is saprobic on dead twig of Ribes rubrum
Other: major host/prey

Foodplant / spot causer
acervulus of Gloeosporidiella coelomycetous anamorph of Drepanopeziza ribis causes spots on live, often yellowing fruit (unripe) of Ribes rubrum
Remarks: season: (5-)7-9
Other: unusual host/prey

Foodplant / parasite
fruitbody of Flammulina velutipes var. velutipes parasitises moribund wood of Ribes rubrum
Other: minor host/prey

Foodplant / saprobe
erumpent, stalked, solid, brown stroma (pycnidial) of Fuckelia coelomycetous anamorph of Godronia ribis is saprobic on dead branch of Ribes rubrum

Foodplant / sap sucker
Hyperomyzus lactucae sucks sap of live, distorted, yellowed leaf (young) of Ribes rubrum
Other: minor host/prey

Fungus / parasite
mainly epiphyllous conidial anamorph of Microsphaera grossulariae parasitises live leaf of Ribes rubrum

Foodplant / saprobe
hypophyllous, immersed pseudothecium of Mycosphaerella ribis is saprobic on dead, fallen leaf of Ribes rubrum
Remarks: season: 3-5

Plant / resting place / on
egg of Nasonovia ribisnigri may be found on Ribes rubrum
Remarks: season: winter
Other: major host/prey

Foodplant / open feeder
larva of Nematus ribesii grazes on leaf of Ribes rubrum

Foodplant / parasite
fruitbody of Phylloporia ribis parasitises live trunk (base) of Ribes rubrum
Other: unusual host/prey

Foodplant / spot causer
few, epiphyllous pycnidium of Phyllosticta coelomycetous anamorph of Phyllosticta ribicola causes spots on live leaf of Ribes rubrum
Remarks: season: 8-10

Foodplant / parasite
effuse colony of Plasmopara ribicola parasitises yellowed leaf of Ribes rubrum
Remarks: season: 6

Foodplant / saprobe
becoming superficial, scattered pycnidium of Pleurophoma coelomycetous anamorph of Pleurophoma pleurospora is saprobic on dead Ribes rubrum
Remarks: season: 3,11

Fungus / parasite
conidial anamorph of Podosphaera mors-uvae parasitises live shoot (young) of Ribes rubrum

Foodplant / open feeder
larva of Pristiphora pallipes grazes on leaf of Ribes rubrum

Foodplant / parasite
aecium of Puccinia caricina var. pringsheimiana parasitises live, often swollen shoot of Ribes rubrum
Remarks: season: spring-early summer
Other: unusual host/prey

Foodplant / parasite
aecium of Puccinia caricina var. ribis-nigri-lasiocarpae parasitises live Ribes rubrum
Other: minor host/prey

Foodplant / sap sucker
Schizoneura ulmi sucks sap of live, softly woolly root of Ribes rubrum
Remarks: season: summer

license
cc-by-nc-sa-3.0
copyright
BioImages
project
BioImages

Comments

provided by eFloras
This species is cultivated as an ornamental in cold regions and is also used for making fruit drinks and wine.
license
cc-by-nc-sa-3.0
copyright
Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 8: 442 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
source
Flora of China @ eFloras.org
editor
Wu Zhengyi, Peter H. Raven & Hong Deyuan
project
eFloras.org
original
visit source
partner site
eFloras

Description

provided by eFloras
Shrubs 1-1.5 m tall. Branchlets glabrous or scattered shortly stalked glandular, unarmed. Buds purplish brown, oblong-ovoid to oblong, 5-7 mm, apex obtuse or acute. Petiole 3-6 cm, sometimes puberulent, glandular hairy near base; leaf blade suborbicular, 3-7 × 4-9 cm, glabrous, rarely puberulent abaxially or sparsely stalked glandular along veins, base cordate, rarely subtruncate; lobes 3-5, broadly ovate-triangular, margin coarsely sharply serrate, apex obtuse to acute; terminal lobe subequaling lateral ones. Racemes erect then nodding, 2-6 cm, 5-15-flowered; rachis and pedicels sparsely shortly stalked glandular; bracts broadly ovate, rarely suborbicular, 1-2 mm, glabrous. Flowers bisexual, 6-8 mm in diam.; pedicel 3-5 mm. Calyx greenish or greenish brown, glabrous; tube pelviform, 1-1.5 mm; lobes erect, spatulate-orbicular, 2-2.5 mm. Petals purplish, subspatulate to subflabellate, 0.5-1 mm. Stamens equaling or longer than petals. Ovary glabrous. Style equaling or longer than stamens, 2-lobed. Fruit red, globose, rarely ellipsoid, 0.8-1.1 cm in diam., glabrous. Fl. May-Jun, fr. Jul-Aug.
license
cc-by-nc-sa-3.0
copyright
Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 8: 442 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
source
Flora of China @ eFloras.org
editor
Wu Zhengyi, Peter H. Raven & Hong Deyuan
project
eFloras.org
original
visit source
partner site
eFloras

Habitat & Distribution

provided by eFloras
NE China (precise distribution unknown) [N Asia; Europe].
license
cc-by-nc-sa-3.0
copyright
Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 8: 442 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
source
Flora of China @ eFloras.org
editor
Wu Zhengyi, Peter H. Raven & Hong Deyuan
project
eFloras.org
original
visit source
partner site
eFloras

Synonym

provided by eFloras
Ribes scandicum Hedlund; R. spicatum E. Robson; R. sylvestre Syme.
license
cc-by-nc-sa-3.0
copyright
Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
bibliographic citation
Flora of China Vol. 8: 442 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
source
Flora of China @ eFloras.org
editor
Wu Zhengyi, Peter H. Raven & Hong Deyuan
project
eFloras.org
original
visit source
partner site
eFloras

Brief Summary

provided by EOL authors
Ribes rubrum, redcurrant, is a deciduous low-growing shrub in the Grossulariaceae (currant and gooseberry genus, although in many classifications formerly included in Saxifragaceae), native to northern Europe and northern Asia, which is widely cultivated for its fruit both commercially and in home gardens. Other red-fruited wild and cultivated currant species that may be known as red currants include R. sativum, sometimes called the cherry currant, as well as R. petraeum, R. longeracemosum, and R. multiflorum. Redcurrants should not be confused with “Zante currants,” a widely sold dried fruit, which are actually from a seedless cultivar of the grape species, Vitis vinifera. Ribes rubrum is generally grows to 1 to 1.5 m (3 to 4.5 ft) in height, with smooth or gland tipped hairy stems, lacking the spines or prickles that are common on many Ribes species. The leaves are alternate and simple, with 3 to 5 coarsely toothed lobes; the terminal lobe is longer than the side lobes. The small bisexual flowers, greenish to greenish brown, are borne in racemes (clusters) of 5 to 15 flowers. The flowers are somewhat campanulate (bell-shaped), with 5 purplish petals at the end. The smooth-skinned, globe-shaped fruit, which usually ripens to bright red (although some cultivars are pale red or green), is a juicy berry (a soft fleshy fruit with several to many soft seeds embedded in the pulp), with the remains of the calyx (flowering parts) persisting at the end. Fruits are up to 1.1 cm (0.5 in) in diameter. The tart fruits, which are high in vitamin C, are sometimes eaten fresh, out of hand or in fruit salads (although generally with sugar added, as they can be quite sour). More typically, they are prepared into jams, jellies, syrups, and sorbets, and are used in a wide variety of baked goods and desserts. The U.N. Food and Agriculture Organization (FAO) estimates that 2010 commercial production of all species of currants (both red and black) was 640,968 metric tons harvested from 119,529 hectares in the Northern Hemisphere. The Russian Federation was the leading producer, alone responsible for 51% of the crop, with Poland contributing another 30%. Other countries that produced more than 1.5% of the total were Ukraine, Austria, United Kingdom, Germany, and Denmark. Ribes rubrum has naturalized in parts of North America and China after cultivation. The planting of this and other Ribes species was restricted in many northern U.S. states during the 1930s through 1950s, after it was discovered that Ribes species were an alternate host for white pine blister rust, Cronartium ribicola, a fungal disease that affects the commercially important white pine, Pinus strobus. Regulations prohibited planting of currants within a specified distance from pine stands. Although studies conducted in national forests in the 1960s suggested that removing Ribes made no difference in the incidence of the blister rust in pine stands, Ribes remains listed as a noxious weed in Michigan and is restricted in Maine. (Bailey et al. 1976, Carlson 1978, Flora of China 2003, Michigan Flora Online 2011, USDA PLANTS 2012, van Wyk 2005.)
license
cc-by-nc-sa-3.0
copyright
Jacqueline Courteau
original
visit source
partner site
EOL authors

Redcurrant

provided by wikipedia EN

The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native to western Europe.[2][3][4] The species is widely cultivated and has escaped into the wild in many regions.[5][6]

Description

Ribes rubrum is a deciduous shrub normally growing to 1–1.5 metres (3+12–5 feet) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems. The flowers are inconspicuous yellow-green, in pendulous 4–8-centimetre (1+123+14-inch) racemes, maturing into bright red translucent edible berries about 8–12 millimetres (3812 in) diameter, with 3–10 berries on each raceme. An established bush can produce 3–4 kilograms (6+128+34 pounds) of berries from mid- to late summer.[6]

Phytochemicals

Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols.[7] As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening.[8] Twenty-five individual polyphenols and other nitrogen-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue.[9]

Cultivation

There are several other similar species native in Europe, Asia and North America, also with edible fruit. These include Ribes spicatum (northern Europe and northern Asia), Ribes alpinum (northern Europe), R. schlechtendalii (northeast Europe), R. multiflorum (southeast Europe), R. petraeum (southwest Europe) and R. triste (North America; Newfoundland to Alaska and southward in mountains).

While Ribes rubrum is native to Europe,[2] large berried cultivars of the redcurrant were first produced in Belgium and northern France in the 17th century. In modern times, numerous cultivars have been selected; some of these have escaped gardens and can be found in the wild across Europe and extending into Asia.[10]

The white currant is also a cultivar of R. rubrum.[11] Although it is a sweeter and albino variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as R. sativum or R. silvestre, or sold as a different fruit.

Currant bushes prefer partial to full sunlight and can grow in most types of soil.[11] They are relatively low-maintenance plants and can also be used as ornamentation.

Cultivars

Many redcurrant and whitecurrant cultivars are available for domestic cultivation from specialist growers. The following have gained the Royal Horticultural Society's Award of Garden Merit:[12]

  • "Jonkheer van Tets"[13]
  • "Red Lake"[14]
  • "Stanza"[15]
  • "White Grape"[16] (whitecurrant)

Uses

Nutrition

In a 100-gram (3+12-ounce) reference serving, redcurrants (or white) supply 234 kilojoules (56 kilocalories) of food energy and are a rich source of vitamin C, providing 49% of the Daily Value (DV, table). Vitamin K is the only other essential nutrient in significant content at 10% of DV (table).

Culinary

With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season.

In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining.[17]

In France, the highly rarefied and hand-made Bar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants.[18] The pips are taken off by hand, originally by monks, with a goose feather, before cooking.[19]

In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer puddings (rødgrød, rote grütze or rode grütt).[18] In Germany it is also used in combination with custard or meringue as a filling for tarts.

In Linz, Austria, it is the most commonly used filling for the Linzer torte.[18][20] It can be enjoyed in its fresh state without the addition of sugar.

In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle.[18] It is so named because the redcurrants (Johannisbeeren, "John's berry" in German) are said to ripen first on St. John's Day, also known as Midsummer Day, June 24.

In Russia, redcurrants are ubiquitous and used in jams, preserves, compotes and desserts. It is also used to make kissel, a sweet healthy drink made from fresh berries or fruits (such as red currants, cherries, cranberries).[21] The leaves have many uses in traditional medicine, such as making an infusion with black tea.[22] Also the plants were cultivated in Russian monastery gardens in the 11th century.[23]

See also

References

  1. ^ "Ribes rubrum". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew – via The Plant List. Note that this website has been superseded by World Flora Online
  2. ^ a b "Ribes rubrum (RIBRU)[Overview]". Global Database. EPPO (European and Mediterranean Plant Protection Organization). Retrieved 2022-05-17.
  3. ^ Brennan, Rex M. (1996). "Currants and Gooseberries". In Jules Janick; James N. Moore (eds.). Fruit Breeding. Vol. II - Vine and Small Fruits. John Wiley & Sons. p. 196. ISBN 0471126756.
  4. ^ "Ribes rubrum L." Altervista Flora Italiana; includes photos and European distribution map.{{cite web}}: CS1 maint: postscript (link)
  5. ^ Morin, Nancy R. (2009). "Ribes rubrum". In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). Vol. 8. New York and Oxford – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
  6. ^ a b Lu, Lingdi; Alexander, Crinan. "Ribes rubrum". Flora of China – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
  7. ^ Mikulic-Petkovsek, M.; Schmitzer, V.; Slatnar, A.; Stampar, F.; Veberic, R. (2012). "Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species". J Food Sci. 77 (10): 1064–70. doi:10.1111/j.1750-3841.2012.02896.x. PMID 22924969.
  8. ^ Mikulic-Petkovsek, M.; et al. (2015). "Changes in fruit quality parameters of four Ribes species during ripening". Food Chem. 173: 363–74. doi:10.1016/j.foodchem.2014.10.011. PMID 25466034.
  9. ^ Schwarz, B.; Hofmann, T. (2007). "Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds". J Agric Food Chem. 55 (4): 1394–1404. doi:10.1021/jf0629078. PMID 17261016.
  10. ^ Verlag, Orbis "Orbis Naturführer", 2000,
  11. ^ a b "REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant". Grow Your Own. Retrieved 2009-08-28.
  12. ^ "AGM Plants - Crops" (PDF). Royal Horticultural Society. July 2017. Retrieved 9 October 2018.
  13. ^ "RHS Plantfinder - Ribes rubrum 'Jonkheer van Tets'". Retrieved 9 October 2018.
  14. ^ "RHS Plantfinder - Ribes rubrum 'Red Lake'". Retrieved 9 October 2018.
  15. ^ "RHS Plantfinder - Ribes rubrum 'Stanza'". Retrieved 9 October 2018.
  16. ^ "RHS Plantfinder - Ribes rubrum 'White Grape'". Retrieved 9 October 2018.
  17. ^ "Homemade Redcurrant Jelly recipe". www.cookitsimply.com.
  18. ^ a b c d T. K. Lim Edible Medicinal And Non-Medicinal Plants: Volume 4, Fruits , p. 44, at Google Books
  19. ^ Heather Arndt Anderson Berries: A Global History (2018), p. 86, at Google Books
  20. ^ Haywood, A and Walker, K "Upper Austria - Linz", Lonely Planet - Austria p. 207
  21. ^ "Kisel – Russian sweet drink". milkandbun. 2 August 2015. Retrieved 29 March 2020.
  22. ^ Thomas Andrew A cyclopedia of domestic medicine and surgery (1842), p. 135, at Google Books
  23. ^ O’Keefe, Liz (21 July 2016). "Currants: black, then red now it's white all over". www.producebusinessuk.com. Retrieved 29 March 2020.

license
cc-by-sa-3.0
copyright
Wikipedia authors and editors
original
visit source
partner site
wikipedia EN

Redcurrant: Brief Summary

provided by wikipedia EN

The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions.

license
cc-by-sa-3.0
copyright
Wikipedia authors and editors
original
visit source
partner site
wikipedia EN