Currants

Currants are related to gooseberries and are not smaller versions of raisins. The English word “currant” has been used for this fruit only since 1550,
taken from the fruit’s resemblance to the dried currants of Greece, which, in fact, are raisins made from a small seedless grape. The main varieties
available are: red, black, white, green, and pink. Red and black are the most common type and are used for culinary purposes. White currants are
an albino form of the red, and pink currants are a mix between the white and red.

Currants are native to Europe, Asia, and North America. Cultivation began in Europe in the 1500s and the first American colonists began
cultivating them in the late 1700s. The black currant has been known in the United States as a “forbidden fruit” since 1911, when a ban was placed
on the fruit because it caused disease to the white pine tree. Although the ban was lifted in 1966, several states still prohibit growing black currants.

Where Are Currants Grown?

Russia is the number one producer of currants. Poland, Germany, Ukraine, and Austria also grow currants commercially. There is very little
commercial production in the United States; however, Oregon, Washington, and New York grow them at modest levels.

Why Should I Eat Currants?

Currants are an excellent source of vitamin C and fiber, and a good source of calcium, iron, potassium, and vitamins A and B. Currants are rich in
the phytochemical ellagic acid, a phenolic compound that may reduce some cancers and cholesterol, and anthocyanins, which have shown antiinflammatory
and antioxidant properties.

Home Remedies

BLACK CURRANTS: Boiled black currant juice has been used for sore throats. The leaves have been used to reduce fevers and increase

urination. Extract from the bark of the black currant tree has been used for hemorrhoids. Black currant jelly mixed with hot water has been helpful for
colds.

RED CURRANTS: The leaves have been used to relieve pain from arthritic symptoms, sprains, and dislocated bones. The fruit has been used

as a laxative. It has also been used to prevent scurvy. Red currants have also been made into facial masks for firm skin.

Lifesaver!

CANCER: One study found that black currant juice stopped the growth of tumors in mice.

BLOOD PRESSURE: Currant seed oil was given to a group with mildly high blood pressure. Scientists attribute their significant decline in blood

pressure to the gamma-linoleic acid found in the berry.

Tips on Using Currants

SELECTION AND STORAGE:

• Currants come fresh, dried, juiced, and in jams and jellies.
• Choose berries with the darkest colors. Currants can also be bought frozen.
• Keep currants refrigerated and use them within two days. Wash just before use. Fresh currants can be frozen.

PREPARATION AND SERVING SUGGESTIONS:

• Wash the berries in cold running water. Remove stems or leaves. Drain and pat dry.
• Use currants as a garnish for any dish.
• Add dried currants to brown rice.
• Top ice cream with fresh currants or a currant sauce.