We are in agreement about what fruit makes the best preserves. Montmorency makes wonderful preserves, but removing pits is too much work for me.
I wonder if you could taste the difference between the black currant varieties that I grow on my property. I wasn’t expecting it, but the difference in level of sweetness is quite clear to me- there is nothing mythical about it.
Every person has different intelligences and perceptions and the color blind need to be told that what they see isn’t what the rest of us see. No myths involved. Everybody’s reality is unique, some are less ordinary than others, however.
Ive heard that black currant can potentially naturalize. After 15+ years I have had a few seedlings grow up and establish on their own, but only in places that have been cultivated in some way, like around the compost bin or in mulched areas near some of my currant plantings. At least here, Id say they are somewhat poorly adapted to life without assistance from humans.
There are a good number of native Ribes to be found, though most are diminutive enough as to be completely overlooked. The main one Ive seen seems to be prickly gooseberry, Ribes cynosbatiPrickly Gooseberry (Ribes cynosbati)
Ive also seen some nice patches of skunk currant, Ribes glandulosum. Ribes glandulosum (skunk currant): Go Botany
The latter is quite a beautiful groundcover and could stand to be cultivated more. The fruit looks like red currants, but they weren’t joking when they named it…
I have definitely seen gooseberry seedlings come up under trees…as birds stole fruits and then had to poop. So far not the currants…but I probably shall in due time.
Titania may be rust resistant, and that’s a plus for areas that have restrictions.
But, it’s not very tasty fresh. And apparently produces but little fruit minus some pollinator varieties.
I’d like to add Kantata50 (and some of the N.Zealand varieties) at some point to my collection.
Having grown 7 varieties and speaking on behalf of Europe does not seem to reflect my experiences at all. I have over 20 varieties growing in my farm in Germany and I have said in this thread above you that there are noticeable differences in tastes. Noiroma has very little cassis flavor and little acidity.
I do suspect the warmer a regional climate the less appropriate black currant is and the more cassis flavor may develop to the point of them being repulsive. but it could also still be cultivar specific. I am just theorizing basing on the many US based posts disliking them and being in warmer climates.
Hi, I have never claimed to speak on behalf of Europe. I only speak from my own experience in RI and from what I have grown in my town in France and other currants I have tasted throughout Europe. This does not make me an expert on currants, nor an authority. What a strange interpretation and conclusion you have come to. I just love growing fruit and happen to love currants. Perhaps I was not specific enough in my first comment.
66% of currants are raised in Russia, and another 23% in Poland and Ukraine.
And most Americans have had a chance to eat no fresh fruit from those sources.
So, no surprise if there is a difference of thoughts on the topic. Still, it’s good to have an open discussion I think. Definitely, there’s more to learn on the subject for the average N. American.
I agree the “cassis” flavor varies quite a bit with cultivar. Texture too. Minaj is sweet and kinda goopy with a pretty thin skin. The couple of sweetish Russian types I have - Belaruskaya and Kirovchanka- are thicker skinned and less sweet, but still pretty good out of hand. Consort is verrrry pungent, though thats good if you’re processing into juice, etc. It would take many times as much Minaj to yield the effective “cassis” concentration of Consort. I have no idea what effect climate might have. Yes, perhaps heat would make for more off notes. It probably also reduces yield quite a bit, and that alone could account for some increase in flavor, perhaps to the detriment of quality.
I figure a good amount of that is sort of cultural familiarity and flavor preference that goes along with that. Not everyone is adventurous, and barring positive associations and familiarity enough to prepare and serve in a way that makes the most of its potential, a good number of people are apt to be unreceptive.
Interesting to hear about black currants dying outright so readily. They obviously thrive in cool and moist conditions. It’s always a treat to see them pushing leaves in mid-April in the wet spring snow. The mid-Atlantic can be darn hot and muggy, granted. Have you tried growing them in full shade? They’re ironclad here. Some rust certain years, but generally high yields with minimal care except light pruning and picking. If only everything did as well with so little intervention
the colder the better. all Ribes grow like weeds here in direct sunlight or light shade with 0 care. you can’t grow them wrong in the north. very productive for a bush fruit.
I missed this post when it was new. Montana State University used McGinnis berries in their study of Black Currants. They didn’t seem to find anything better about McGinnis berries. They didn’t do side by side real comparisons to well liked UK or other European berries. In the end they simply said Black Currants are mostly used for processing and they did not specifically recommend McGinnis or any particular varieties. I tried to acquire starts from McGinnis at the beginning of MSUs trials. I did not go through the Univ. but McGinnis wasn’t responsive and the staff working in the small dark fruit trials reported hearing similar complaints from others. If Whitman is still going I’d chat with her about what varieties she currently recommends.
I much prefer Red Hino to Black Velvet for fresh. I love Black velvet for canning and as a rhubarb substitute in savoury recipes. I am not at all a fan of poorman. I’ll throw it in to a mixed gooseberry jam. It is time to start cleaning out your freezer if you haven’t yet.
I haven’t tried the berry upside down cake yet. I think I’ll like it. I like sour cream or buttermilk in baking recipes that include fruit.
