Redcurrants

Redcurrants (Ribes rubrum) are one of the oldest cultivated soft fruits in Europe, prized for their vibrant colour, refreshing tart flavour and versatility. Although often overshadowed by strawberries, raspberries and blueberries, they have a rich history and remain a favourite among chefs, home cooks and growers.

Redcurrants are native to parts of Europe and western Asia. They have been cultivated since at least the 15th century, particularly in France, the Netherlands, Belgium and the UK. Historically, they were grown in monastery gardens, where they were valued for both culinary and medicinal purposes. Today, major commercial producers include Poland, Germany, the Netherlands, Belgium, France and the UK.

Despite their tiny size, redcurrants are packed with nutrients. They are a good source of:

• Vitamin C, which supports the immune system and healthy skin.
• Vitamin K, important for bone health and blood clotting.
• Fibre, which supports digestive health.
• Potassium.
• Antioxidants, including anthocyanins and flavonoids, which help protect cells from oxidative stress.