Berries are best grown in the ground, but some cultivars are very suitable for container growing in small yards or on balconies.

1. Choose a full-sun location that provides between six and eight hours of sunlight.
2. Plant when the risk of frost is no longer to be feared.
3. Choose a container at least 30 cm deep that drains well. Geotextile bags, of the Smart Pot type, are perfect.
4. Prepare a mixture of half potting soil and half compost.
5. Gently spread the roots into the pot.
6. Cover with soil and water well.
7. When fall arrives, leave them in geotextile bags or transplant them into the ground. It is also possible to protect the pot with thermofoil and snow.

Caring for currant plants

Gooseberries, grapes, or mackerel, are relatively easy to grow. They live very well in our harsh climates. Once well established, annual pruning will restore their vigor.

Watering: Keep the soil moist during plant development and fruit production. Wait for the soil to drain before watering again.

Mulching: Spread a 10 cm mulch to conserve soil moisture.

Fertilization: An annual supply of compost or composted manure is beneficial (half dose for gooseberries).

Pruning: Perform regular maintenance and remove dead or damaged stems. Prune during the dormant period, either in early spring or late winter. The production is done in the branches for 2 to 3 years. Cut old stems over 3 years old.

Protection: In summer, use a net against birds. Remove after harvest.

Diseases and pests: Insect pests are mealybugs, gooseberry borers, gooseberry flies, aphids, and gooseberry sawflies. The diseases are anthracnose, powdery mildew, and pine rust.

Harvest and benefits of currants

The harvest is done around mid-July. The fruits take about 2 weeks to ripen.
Wait until the fruits have reached their color to harvest them. The currants are picked by hand, one by one, while the currants are harvested by the bunch, with pruning shears, and they are destemmed during consumption.

• Red currants are rich in vitamin C. They are also an excellent source of antioxidants and potassium. They slow down the effects of aging and promote satiety. Their high level of pectin makes them an excellent gelling agent. Somewhat tangy, they go wonderfully with cottage cheese, poultry, game, and roast meat.
• Gooseberries are rich in vitamins A, B, and C, antioxidants, and minerals (calcium, iron, potassium, and phosphorus), which strengthen our immune system. They go very well with fish and duck.

Queens of jellies and jams, they are just as delicious as fresh. The berries are ideal for pies, verrines, or as an accompaniment to fish and meat. They wonderfully enhance salads and ice cream cups.

Fruit can be prepared in several ways:

• Costs
• Cooked (coulis, sorbet, and smoothie)
• Cooked (jams, jelly, pies)
• Processed (syrup, juice, liqueur, fruit wine)

Storing currants

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