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Want something new on the plate this summer? Try currants and currants! To ensure you keep all the flavor, refrigerate or freeze them ideally 2 to 4 hours after harvesting.
Refrigeration: Between five and ten days.
Freezing: Rinse and dry. Spread on a large baking sheet and freeze. Then place it in an airtight container or bag. Freezing preserves the aromas well. Thaw in a double boiler, in the refrigerator, or at room temperature.
Dehydration: Rinse the fruit in a colander. Spread evenly on the dehydrator tray. Put at 60oC for a minimum of 10 to 12 hours.
Varieties to discover
Easy to grow, currant bushes are beautiful bushy shrubs that will certainly find their place in the garden. Here are some varieties that will attract the attention of both the gardener and the cook in you!
Currant Cherry Red:
A variety of red currants gives large, tasty, and shiny light red fruits. Fruiting occurs in mid-season. This variety has good resistance to insect pests and is very disease resistant.
Currant ‘White Pearl’:
The late variety produces clusters of large juicy, white and translucent berries. This self-fertile variety is productive, adorns itself with beautiful greenish-yellow flowers in May, and offers a good harvest in July. Fragrant leaves. Self-pollinating. A prolific grower and a real treasure for any garden! The compact, upright shrubs also make a superb ornamental hedge.
Currant Hinnonmaki Red:
So delicious you’ll want to eat them straight from the plant! The smooth-skinned fruits, produced in mid-July, are large and translucent, red in color, and their flesh is juicy and tart. Sweet on the inside but tart on the outside, they have a unique flavor. Variety of gooseberries very hardy and very productive, vigorous, with good resistance to powdery mildew (white).
