Ribes bianco Weiße aus Jüterbog

The White Currant, in Latin Ribes rubrum (syn. sativum), is sometimes also called Gadelle or Raisinet. It belongs to the Grossulariaceae family, like the Gooseberry, from which it differs by its fruits grouped in clusters. Originating from temperate regions of the northern hemisphere and the Andes, the White Currant has excellent cold resistance. Cultivated for a long time, it was introduced to France in the Middle Ages. Historically, in the 14th century, it was mainly used as a medicinal plant, with apothecaries and healers attributing powerful properties to it (febrifuge, digestive, laxative, diuretic, and purifying). In the 15th and 16th centuries, the currant appeared in French gardens. Then in the 18th century, the Danes and the Dutch intensified currant cultivation and spread it worldwide.

Ribes rubrum 'Weisse aus Jüterbog', sometimes called White from Jüterbog, is an old variety obtained in the 1890s in Jüterbog, a town located 60 km south of Berlin (Germany). Despite the emergence of more recent varieties, it remains very popular in Europe and particularly in this country with harsh and long winters. It forms a bushy, non-thorny shrub, with a tufted port of slightly stiff, sparsely branched twigs, whose wood is soft and rich in pith. This bush, very hardy, will reach a height of 1.50 m with a spread of 1.20 m. The foliage is deciduous, composed of palmate, lobed, aromatic, medium green, fragrant leaves. Flowering occurs in April, in the form of clusters of small, inconspicuous greenish to brownish flowers, intensely visited by bees. The fruiting mainly occurs on one- and two-year-old twigs. Mid-late, it produces, from mid-July onwards, a high quantity of clusters, made up of numerous small round and translucent berries. At maturity, the currants are creamy white, shiny and translucent, filled with juicy, fragrant flesh, both sweet and acidic, containing tiny seeds.

The White from Jüterbog Currant is self-fertile, so it does not need a companion to fruit, but having another variety nearby will increase production. Harvesting takes place as the fruits ripen, and is simplified by the size of the long clusters. A currant bush produces around 2 to 4 kg of fruit per plant depending on the age and growing conditions of the plant. All currant varieties are rich in vitamin C, antioxidants, minerals, trace elements as well as potassium, calcium and phosphorus, making them real health assets. Additionally, they are among the least energetic small fruits (50 kcal per 100 g). Nutrient-rich, they are exquisite to enjoy fresh, and for more indulgence, they can be sprinkled with a little crystallised sugar. Excellent in jellies or jams, they can also be used to garnish pies and make cakes. They are perfect for making sorbets or ice creams, accompanying red meats or adding a touch to mixed salads.

In the summer, this currant, with its long pendant clusters resembling a string of pearls, will bring pleasure and enchantment. You can associate it with Blackcurrants, Raspberries, or other small fruit varieties to form a gourmet hedge, which it will reinforce with its multiple culinary assets. As in any planting, it is important, in a currant plantation, to alternate species and varieties where possible. This limits the risk of diseases and promotes pollination, even if the variety is self-fertile. It can be grown in a pot, however, you should choose a container at least 40 cm high and remember to water regularly with non-calcareous water.