What Is a Red Currant?

A red currant is a fast-growing perennial shrub known for its bright-red berries. Native to parts of Western Europe, it is easy to grow and maintain, making it a good choice for home gardeners around the world. The berries can be eaten fresh or used in a variety of recipes, including preservatives, juices and pies.

Red currant leaves are deep blue-green in color and are similar in shape to the maple leaf. The leaves alternate growth on either side of the stem. During drought conditions, leaf size and number are reduced. Small flower buds appear on the red currant bush in early spring. Each bud contains up to 20 individual green blossoms. A 5- to 6-inch long stem called a strig connects the blossoms. Within 70 to 100 days after flowering, the berries ripen (one berry for each blossom). The full red currant strig looks similar to a bunch of fully-ripened grapes. Red currant berries are translucent and contain up to 12 tiny seeds.

All varieties of currants are fast-growing. They reach 5 feet in height and up to 5 feet in width when mature. Currants prefer cooler regions with sufficient winter chilling. They are best grown in USDA Hardiness Zones 3 through 5. Currants grow best with morning sun, partial shade in the afternoon and good air circulation. The sun can burn the leaves of currant bushes, which start to deteriorate in temperatures above 85 degrees Fahrenheit. Currants prefer heavier soils rich in clay as opposed to sandy or salty soils. They can be grown in large containers on porches or patios.

Red currants are subject to a variety of insect and disease pests. Gall mites, aphids, spider mites and clear-winged borers are the most common insects to affect currants. They cause a range of problems, most of which can kill the shrub without immediate action. Currants can host white pine blister rust, which causes very few problems for currants, but is lethal for the pines. Currants are banned in counties where these pines are grown for lumber. The root systems of currants are also susceptible to oak root fungus.

Cultivation of both red and black currants began in Europe in the Middle Ages. Through the early 1900s red currants were used as a remedy for a variety of illnesses. The juice was given as a fever-reducing drink, and the jelly was used as an antiseptic. Dried currants were used to help anemia because they contain iron, copper and manganese. They were also used as a laxative. The red currant was frequently recommended in cases of dysentery. Today red currants are most commonly used to make jelly, but they are also used in pies, sauces, juices and purees. Currants are used to make some varieties of wine as well.