Red Currants
Peg Thompson

May 15, 2002

Red currants are not only a versatile fruit, their plants are also attractive enough to include in landscape plantings. The plants are usually vigorous, dependable and quite productive ripening in late summer. The brightly-colored fruits look almost like clusters of shiny red jewels nestled among beautiful green leaves.

Currents, a member of the Ribes species that also includes gooseberries, are unique among fruits in that they can tolerate partial shade and prefer a cool, moist growing area. Northern slopes with protection from direct sun are ideal. They may also be planted near the shady side of buildings. Good air circulation is essential to avoid powdery mildew. A site that contains rich, well-drained soil with high moisture-holding capability is best for growing currants. Currants are heavy feeders, and the incorporation of organic matter, such as compost, peat or composted manure will give the plants a good start. The best pH range for currants is 6.2 to 6.5.

Vigorous one or two-year old stock should be purchased from a reliable nursery. Currants begin growth quite early in the spring, but may be planted in the early fall. Plants should be examined before planting and damaged roots removed. The plant tops should be headed back to six to ten inches. Root systems should not be allowed to dry out before planting. The plants should be placed slightly deeper than they were grown in the nursery in generous-sized holes. Soil should always be firmed around the roots after planting. Currents should be spaced three to five feet apart. Mulch is essential keeping the soil cool in summer as well as retaining moisture and helping control weeds.

Straw, lawn rakings, composted manure, compost or sawdust may be used for compost. Grass clippings are also useful for mulch, but grass that has been treated recently with herbicides should not be used because it can be toxic to the plants. Fresh sawdust will require addition of nitrogen fertilizers.

Pruning should be done in late winter or early spring when the plants are dormant. Branches that lie along the ground and those that are diseased or broken should be removed. As with any pruning project, the pruning tool should be very sharp and very clean.

Ribes species produce fruit at the base of one-year-old wood. The greatest production occurs on fruiting spurs of two and three-year-old wood. It is much easier to initiate a regular pruning program than to attempt to reclaim currants that have not had this regular care each year. Following the first year all but six to eight of the most vigorous shoots should be removed. At the end of year two, several one and two-year-old canes or branches should be left. At the conclusion of the third year, about four canes of each of the three years should be allowed to remain. In year four, the oldest set of canes should be removed and the new canes allowed to grow. Removal of very old or damaged canes will assist in maintaining healthy, vigorous plants with good resistance to insect infestation and disease. If pruning is done in late winter, the branches may be brought indoors and placed in a container of water. In about two weeks leaves that look like tiny maple leaves and clusters of tiny, exquisite green flowers will bring a welcome spot of color to late winter.

Red currants do not have a large number of diseases or insect pests. Currant aphids and powdery mildew are the most common problems for currants. Each condition can disfigure the leaves and inhibit photosynthesis. Powdery mildew development is encouraged by a warm, humid environment making the selection of a site with excellent air circulation before planting very important.

Currants should not be allowed to fruit the during their first season. There should be a light crop the second year, and by the third year of growth, a full crop may be expected. A healthy, mature currant bush may yield six to eight pounds of fruit a year. Currants are ripe when the fruit has a clear appearance. Picking in clusters is favored by many and avoids damage to the delicate fruit. Many people enjoy eating currants out of hand but they are most often used to make jelly and juice. A very refreshing beverage may be made by combining currant juice and simple syrup combined with water or club soda.

www.cce.cornell.edu/yates/mgindex.htm.

Cornell Cooperative Extension Yates Association
Last updated: 5/14/02

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