Read an introduction to currant varieties here.
- Ben Connan
- Ben Hope
- Big Ben
- Jonkheer van Tets
- Laxton’s No. 1
- Red Lake
- White Grape
- White Versailles
About Currant Varieties
The colour of currants not only defines them, but marks significant differences in taste. Whereas most people would probably not choose to eat (a lot of) blackcurrants straight from the bush (much better cooked), eating fresh red or white currants is a different matter. Redcurrants are delightfully tangy, and white currants are delicate and deliciously sweet.
Growing blackcurrants is not fashionable. Blackcurrants have a strong, slightly bitter, mouth twisting flavour when eaten raw that some people love, and many others prefer to set aside.
So why bother growing blackcurrants? The answer lies in their excellent nutritional qualities. Blackcurrants are reputed to be high in antioxidants, as well as minerals such as potassium, magnesium, and iron. They are also bursting full of vitamin C.
The best way to enjoy blackcurrants is to cook them. Blackcurrants make delicious jams and sweet drinks.
Redcurrants have a sweet, juicy, and characterful taste when eaten raw, and become even more delicious when turned into smoothies, or heated gently with orange juice as part of a fruit salad.
Like other currants, redcurrants are reported to be highly nutritious with antioxidant properties, minerals, and are full of vitamin C.
The delicate princess of the currant family, and the sweetest fruit, white currants are the easiest to eat out of all the currants in their raw unsweetened form.
My personal experience is that the bushes are not as prolific as blackcurrants or redcurrants, but their superior taste is worth the growing space.