Currants are small, juicy berries that grow on shrubs in the Ribes genus, a group native to temperate regions of Europe, Asia, and North America. They come in a wide range of colors, including black, red, white, pink, and even golden hues, with each type offering unique flavors. They grow in clusters on stems, are cold-hardy, and are used fresh, frozen, or in jams, pies, and cordials.
Currant plants are erect or spreading shrubs. They generally are composed of short stems and long stems and may be hairy or glandular and lack spines. The leaves range in shape from roundish to nearly triangular and have palmate venation (their veins radiate from a common point near the leafstalk). The flowers generally are clustered and range in colour from greenish to white, yellow, pink, red, or purple. The fruits are true berries.
Currants have a long history, dating back to ancient times. They were mentioned in medieval European texts and became popular in Britain during the Victorian era for cordials and teas. Today, major producers include Poland, the UK, Russia, and parts of Scandinavia for fresh berries, while Greece and California dominate dried currant production.
Growing currants is relatively straightforward—they thrive in cool, moist climates with well-drained soil and full sun to partial shade. Bushes can reach 3-6 feet tall and are hardy in USDA zones 3-8. They’re self-pollinating, but cross-pollination boosts yields. Harvest season is typically midsummer, and the berries grow in clusters (called strigs) for easy picking. Pests like aphids or diseases like powdery mildew can be issues, but organic methods like companion planting with garlic help.
Currants
Black Currant (Ribes nigrum)
Black currants are perhaps the most well-known type, producing deep purple to black berries with a strong, tart flavor. Native to Europe and northern Asia, they are rich in vitamin C and antioxidants. They are commonly used in jams, syrups, cordials, and liqueurs such as cassis.
Red Currant (Ribes rubrum)
Red currants are small, translucent, bright red berries that grow in clusters. They are less intense than black currants but still tart, making them perfect for jellies, sauces, and desserts. Red currants are also prized as decorative garnishes in culinary presentations.
White Currant (Ribes rubrum var. alba)
White currants are a naturally occurring variant of red currants, with pale, translucent fruits ranging from creamy white to light pink. Their flavor is milder and sweeter, making them excellent for fresh eating as well as for jams and wines.
Pink Currant (Ribes rubrum var. rosa)
Pink currants are another color variant of red currants, bearing blush-colored berries. They combine the tartness of red currants with the mild sweetness of white currants and are often eaten fresh or made into preserves.
Golden Currant (Ribes aureum)
Native to North America, golden currants produce yellow to amber-colored berries. They have a mildly sweet flavor and are also valued for their fragrant golden flowers, which make them attractive ornamental shrubs as well as fruit producers.
Clove Currant (Ribes odoratum)
Closely related to golden currants, the clove currant is named for its clove-scented blossoms. The berries are black or dark purple and can be eaten fresh or used for baking, jellies, and wine-making.
Buffalo Currant (Ribes odoratum var. villosum)
A North American native, buffalo currants are hardy shrubs producing black edible berries. Their tart fruits are often used in pies and preserves, while the plant itself is valued for erosion control and landscaping.
Alpine Currant (Ribes alpinum)
Alpine currants are native to Europe and are more often grown as ornamental shrubs than for fruit production. They produce small, red berries that are edible but generally bland, making them more useful for hedges and landscaping.
Crandall Currant (Ribes odoratum ‘Crandall’)
A cultivated variety of clove currant, Crandall currants have larger, sweeter, and more flavorful berries. They are often used for fresh eating and baking, as well as in specialty wines and syrups.
Missouri Currant (Ribes missouriense)
This currant is native to the central United States, producing black to purple berries. It is valued for its resilience and is used both in local cuisines and in native landscaping projects.
Rock Currant (Ribes petraeum)
Rock currants grow naturally in mountainous regions of Europe. They produce red berries similar to red currants but are mainly valued for wild harvesting and ecological diversity rather than large-scale cultivation.
Sierra Currant (Ribes nevadense)
Native to the western United States, Sierra currants thrive in higher elevations. They produce red to purple berries, which are edible though not widely cultivated commercially, and play an important role in local ecosystems.
Squaw Currant (Ribes cereum)
Native to western North America, this species produces small red to orange berries that were traditionally used by Indigenous peoples for food. The fruits are tart and often consumed fresh or made into preserves.
Wax Currant (Ribes cereum var. inebrians)
A variety of squaw currant, wax currants have waxy, red berries that are edible but generally bland. The shrubs are hardy and drought-resistant, making them valuable in arid landscapes.
American Black Currant (Ribes americanum)
Native to North America, American black currants produce dark berries similar to European black currants but with a milder flavor. They are used for jellies, syrups, and wines, and also attract wildlife.
Hudson Bay Currant (Ribes hudsonianum)
Found in northern Canada and Alaska, this currant produces dark, edible berries that were historically important to Indigenous diets. The plant is hardy and grows in colder climates.
Prickly Currant (Ribes lacustre)
A native of North America, prickly currant shrubs bear spiny stems and clusters of black or purple berries. The fruits are tart and were traditionally used in Indigenous cooking and medicine.
Swamp Black Currant (Ribes lacustre var. bracteosum)
This variety thrives in wetter habitats, producing edible black berries. Though not as widely consumed today, they have ecological importance as a food source for birds and animals.
Sticky Currant (Ribes viscosissimum)
Sticky currants are native to the western United States, named for their sticky leaves. The purple-black fruits are edible but less commonly harvested commercially, instead serving local wildlife.
Downy Currant (Ribes pubescens)
This currant is recognized by its hairy leaves and red berries. Native to parts of North America, it is not commonly grown for human use but is important in natural ecosystems.
Northern Black Currant (Ribes pauciflorum)
Found across northern Eurasia, this species produces black berries similar to Ribes nigrum but smaller in size. It is harvested locally in Siberia and other northern regions.
Himalayan Currant (Ribes sanguineum)
Best known for its beautiful pink-red flowers, the Himalayan currant is mostly grown as an ornamental shrub. It produces dark purple berries that are edible but usually considered bitter.
Oregon Currant (Ribes sanguineum var. glutinosum)
A variety of Himalayan currant, Oregon currants produce showy clusters of pink blossoms. The fruits are edible but sour, often left for birds. The plant is valued in native landscaping in western North America.
Fuchsia-Flowered Currant (Ribes speciosum)
Native to California, this currant is grown more for its bright red, fuchsia-like flowers than for its fruit. The berries are small and edible but not widely consumed, serving more as ornamental and ecological resources.
California Black Currant (Ribes quercetorum)
Native to California and Baja California, this species produces small, black, edible berries that are mildly sweet. It is adapted to dry, rocky habitats and is valued for both food and ecological diversity.
Mapleleaf Currant (Ribes acerifolium)
Found in North America, especially in forested and rocky areas, this currant has maple-like leaves and produces small black berries. Though not a major food source, it has local importance and supports wildlife.
Northern Red Currant (Ribes triste)
This species grows in northern North America, producing bright red berries that resemble red currants but are more tart. They were traditionally used by Indigenous peoples in preserves and sauces.
Musk Currant (Ribes moskiewitzianum or Ribes moskiewitzii)
Native to North America, musk currants produce black berries with a distinct musky aroma. While not widely cultivated, they are eaten fresh, made into jellies, and also serve as forage for birds and mammals.