Description
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The Ribes group includes currants, gooseberries and their hybrids. They are all easy to propagate, grow, and care for. Ribes are a powerful ally, especially for northern growers and lovers of food forests.
Currants are often found living happily in the understories of larger shrubs and trees. They can be planted as guild companions with these larger plants, or in sunny production rows to maximize productivity.
All the Ribes can be eaten fresh, dried, or used in sauces, jams, and jellies.
Growth Parameters: at maturity, expect a shrub about four to five feet tall and just as wide. Currants like a lot of nitrogen, so try to fertilize each year. Best to prune out stems older than three years. Best to plant two varieties for cross pollination, however many people report great production with just one bush.
Black Currants – Great production, even in shadier places. Black currants are more popular in Europe, but American permaculturists are ushering them in quickly! They are very nutritious, rich in antioxidants. See the drop down menu for current varieties available.
Ben Henry – a selected seedling from Edible Acres, a great choice for shadier sites
Minaj – a classic black currant variety with enjoyable, mild flavor
Consort – old variety, medium sized fruit with sweet, tart, and musky flavor all in one.
Freedom – highly productive in every way, growth rate, berry size, and great flavor.
Unknown – my loss is your gain! Get an excellent black currant for less, just because I lost a tag in the wind!
Red and Pink Currants – Best production certainly happens in full sun, but some shade can certainly be tolerated. Sweet and tart flavors, great for jams and jellies.
All these varieties are heavy producers given lots of sun, fertility, and regular pruning.
Red Lake – quite a sweet red currant.
Pink Champagne – extremely sweet, delicious fresh eating.
Gooseberries – Popular in Russian, Ukraine, and Eastern Europe, this ribes member is quite thorny! Best picking happens when thorny branches have been thinned out with pruning so you can reach your hands in easily! These have a bit more of a sour taste with a little bit of a crunch!
Hinnonmaki Red – ruby red fruits that are sweet with a bit of tart skin. I love to eat these fresh, but many will like to process them into pies and jams. A great all around gooseberry if you only have one.
Jostaberry – A popular cross of black currants and gooseberries! A more mild taste which is not as tart as the red and pink currants. Mild, sweet flavor.
