Currants
are very common and widespread throughout all of British Columbia. While all
are considered edible, some are definitely tastier than others, and some (such
as wax currant and sticky currant) are considered emetic in large quantities
and best avoided if possible.
Currants
are high in pectin and so make excellent jams and jellies that are delicious
with meat, fish, bannock, fry-bread, scones.
Historically,
currants
were used to flavour liquors or fermented to make wine, but the raw currents
generally tend to be very tart.
Wax
Currents have been described as being tasteless,
dry and seedy, even bitter.
Golden
Currents are one of the flavourful and pleasant
tasting currants. Some species such as stink currant have a skunky smell and
flavour when raw but are delicious cooked.
Sticky
Currant berries reportedly, were once highly valued
by Haida and other of the extinct North West Aboriginal tribes, who collected large
quantities to eat fresh with grease or oil (some say to prevent constipation or
stomach cramps)
Wax
Currants, it is claimed, were once used as a
strengthening tonic and to treat diarrhoea.
Black
Current seeds contain gamma linoleic acid, a fatty acid that has been used in
the treatment of migraine headaches, diabetes, alcoholism, and eczema.
Some
people believe that black current juice has a calming effect on hyper-active
children. And in Europe, currant juice is taken as a natural remedy for
ARTHRITIS
Northern Red Currant (Ribes triste) is, a low sprawling bush, often found in mossy woods and boggy places. The leaves are light green above, somewhat pale white and woolly underneath the flowers are brownish to purplish. The berries are bright red and sour, but good to eat. They are usually made into juice jelly or pudding.
Northern Red Currant (Ribes triste) is, a low sprawling bush, often found in mossy woods and boggy places. The leaves are light green above, somewhat pale white and woolly underneath the flowers are brownish to purplish. The berries are bright red and sour, but good to eat. They are usually made into juice jelly or pudding.
Flowering
Red Currant is commonly sold in garden centres in
British Columbia as a decorative shrub. with flowers ranging from pure white to
dark red.
Northern
Black Currant (Ribes hudsonianum) berries
are black, and the flowers are white; they grow on a bush 1-3 feet high, in
moist woods along streams. The raw berry is a little bitter; the flavour is
improved when it is diluted with water and made into juice or jelly. After the
juice is strained, the remaining pulp can be used to make jam.
©Al (Alex-Alexander) D Girvan. All rights reserved.
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