redcurrant

The redcurrant, or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native across Europe. The species is widely cultivated and has escaped into the wild in many regions.Ribes rubrum is a deciduous shrub normally growing to 1–1.5 metres (3–5 ft) 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 cm (1 1⁄2–3 1⁄4 in) racemes, maturing into bright red translucent edible berries about 8–12 mm (0.31–0.47 in) diameter, with 3–10 berries on each raceme. An established bush can produce 3–4 kg (7–9 lb) of berries from mid to late summer.

View More On Wikipedia.org
  1. SatNavSaysStraightOn

    Recipe Berry Mascarpone Crunch

    This recipe was "given" to me several decades ago by an old friend (now deceased). It is stunningly simple, and exceptionally delicious and one of the few dishes I miss no longer being able to eat dairy. It is totally adaptable with very few mandatory components and no set quantities...
  2. Mid-afternoon snack.jpeg

    Mid-afternoon snack.jpeg

  3. Mid-afternoon snack.jpeg

    Mid-afternoon snack.jpeg

  4. Mid-afternoon snack.jpeg

    Mid-afternoon snack.jpeg

  5. LadyBelle

    Recipe Red currant and mint jelly

    [Mod.Edit: Added text of recipe as per forum regulations (MG)] Fruits are ready for picking in the garden (finally), so thought I’d try some jelly with the red currants. Found the recipe on the BBC food pages Ingredients 500g/1lb 2oz redcurrants sprig mint 500g/1lb 2oz sugar ½ lemon, juice...
  6. Morning Glory

    Recipe Pickled Redcurrants

    You could try making pickled redcurrants. Great with cheese in a Ploughman's lunch. This requires less sugar than jelly: 150ml white vinegar 75g sugar 2 allspice berries 3-4cm piece cinnamon stick 1 clove 275g redcurrants Place the vinegar, sugar, allspice, cinnamon and clove in a small...
Back
Top Bottom