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Overview
Ribes rubrum or the Redcurrant is a deciduous, erect shrub with tall arching branches that are prickle free.
They bear long lobed, mid green leaves with silvery undersides and racemes of small flowers in spring which mature to red, round, juicy berries in summer.
The berries are loaded with vitamin C and are quite tart to taste but great when cooked with some sweetening.
They can be grown as a free standing bush, trained up wires or espaliered against a wall.
Soil: Moist, rich, well drained soil is best - a good layer of mulch will help maintain the moisture in warmer climates.
Choose a sunny location, though a little shade throughout the day will be well tolerated.
It prefers a slightly acid ph rather than alkaline.
Do not place other plants close by as it doesn't like competition.
Maintenance: Light pruning in summer will keep it tighter and bushy.
Prune back hard after fruiting in autumn, when it is dormant.
Easy to propagate from hardwood cuttings in aiutumn.
Diseases: Rust can be a problem as can fungal leaf spots, aphids and some scale insects
Other Species: 150 species in all including Ribes nigrum, the Blackcurrant.
Comments: Sometimes referred to a Ribes silvestre, though this usually refers to the White Currant which is botanically named Ribes silvestre Alba. Again very tart to taste but cooks very well.
When in season it is often served raw as a simple accompaniment in salads or garnishes.
In the UK Redcurrant Jelly is a favourite accompaniment to roast meats like lamb, venison and of course turkey.
Some may say that its ultimate contribution is as a primary fruit in English Summer Puddings.
In Germany they add the juice of the berries to sparkling water to create a refreshing drink named Johannisbeerschorle.
Author: Bob Saunders.