The white currant or whitecurrant is a group of cultivars of the red currant (Ribes rubrum), a species of flowering plant in the family Grossulariaceae, native to Europe. It is a deciduous shrub growing to 1 m (3 ft) tall and broad, with palmate leaves, and masses of spherical, edible fruit (berries) in summer. The white currant differs from the red currant only in the colour and flavour of these fruits, which are a translucent white and sweeter.

It is sometimes mislabelled as Ribes glandulosum, which is the ‘skunk currant’ in the USA.

Cultivation
Unlike their close relative the blackcurrant, red and white currants are cultivated for their ornamental value as well as their berries.

Currant bushes grow best in partial to full sunlight and can be planted between November and March in well-drained, slightly neutral to acid soil. They are considered cool-climate plants and fruit better in northern areas. They can also be grown in large containers.

The firm and juicy fruit are usually harvested in summer. Whole trusses of fruits should be cut instead of individual fruit, and then either used, or they can be stored in a fridge. They can also be bagged and frozen.

Various forms are known including ‘Blanka’, ‘White Pearl’, and ‘Versailles Blanche’ (syn ‘White Versailles’). ‘Versailles Blanche’ was first bred in France in 1843.

The cultivar ‘White Grape’ has gained the Royal Horticultural Society’s Award of Garden Merit. There are also cultivars with yellow and pink fruit, called respectively ‘yellow currants’ and ‘pink currants’.

The bushes can suffer from pests such as gooseberry sawfly and birds. The bushes are best grown in fruit cages for protection.

Culinary uses

White currant berries are slightly smaller and sweeter than red currants. When made into jams and jellies the result is normally pink. The white currant is actually an albino cultivar of the red currant but is marketed as a different fruit. White currants are rarely specified in savoury cooking recipes compared with their red counterparts. They are often served raw and provide a sweetly tart flavor. White currant preserves, jellies, wines and syrups are also produced. In particular, white currants are the classic ingredient in the highly regarded Bar-le-duc or Lorraine jelly although preparations made of red currants can also be found.

The berries are a good source of vitamins C, B and K, and are rich in iron, phosphorus and manganese.

Description/Taste

White currants grow on woody shrubs that are approximately two meters tall. Delicate strands of the small round berries first appear green but later ripen into creamy shades of pink and translucent white, depending upon variety. Their soft pulpy flesh has a juicy texture and contains multiple small edible seeds. Though still quite tart, White currants are considerably sweeter than the black and red varieties, offering a floral aroma and flavors of sour cherry, kiwi, Muscat grape and a lingering residual sugar.

Seasons/Availability

White currants are available in the summer.

Current Facts

White currants are botanically classified as Ribes sativum, the same species as red currants. They are technically an albino version of the red currant and can range in color from white, yellow or pink. As a rule, white fruits usually have a higher sugar content and lower acidity than their colored counterparts, and White currants are no exception. Unlike the red and black currant varieties which are generally considered to be too strong and tart for fresh eating, the White currant is perfectly sweet and mild. Some of the best varieties for either raw or cooked applications are, ‘Blanka’, ‘White Grape’ and ‘Versailles Blanche’.

Nutritional Value

White currants are the least nutritionally dense currant in comparison to red and black, however, they are still an excellent source of vitamin C.

Applications

Opposed to the red and black varieties, White currants are rarely used in savory applications. Their low acidity and sweet flavor profile is best reserved for desserts or other confections. Their high pectin content make them a natural choice for jams, jellies or tart fillings, though it is best to sieve out the small seeds. Suspend the pearly berries in gelatin or frozen fruit juice for a sophisticated popsicle. They can be eaten fresh, cooked or dried, and also make a stunning garnish when coated in castor sugar. Complimentary pairings include, cinnamon, nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, huckleberries, peaches, cherries, gin, basil, lemon verbena and mint.

Geography/History

White currants are a natural mutation of the red currant which has its ancestral roots in Central and Eastern Europe as well as parts of Asia. They are a cool-climate plant and considered a rare find at most farmer’s markets. The White currant is easily damaged due to its extra thin skin and should be handled with extreme care. To harvest, the entire berry-laden twig should be snipped from the bush, rather than the individual berries themselves.

Crop Rotation Group

Miscellaneous ●

Soil

Rich soil with compost dug in. pH of 6 to 6.5 preferred.

Position

White currants grow best in locations that receive morning sun and afternoon shade, or dappled shade part of the day.

Frost tolerant

Many cultivars are hardy to -40F (-40C). These cold-natured plants seldom produce well in warmer climates where temperature often top 90F (32C).

Feeding

Fertilize in late fall by spreading a 1-inch (2.5 cm) layer of composted manure over the root zones of the plants. Slow-growing plants can be fed again in early summer.

Spacing

Single Plants: 2′ 11″ (90cm) each way (minimum)
Rows: 2′ 11″ (90cm) with 2′ 11″ (90cm) row gap (minimum)

Sow and Plant

Plant in spring, just as the plants are emerging from dormancy. Set plants slightly deeper than they grew in their nursery pots. Mulch after planting to keep the soil cool and moist.
Our Garden Planner can produce a personalized calendar of when to sow, plant and harvest for your area.

Notes

Powdery mildew can be a serious problem for white currants, so consider planting resistant varieties such as ‘Blanka’ or ‘Pink Champagne’. In winter, prune out old branches close to the ground. Mature white currants bear best on two-year-old branches.

Harvesting

Harvest fruit when the fruits just begin to soften, and chill immediately. White currants freeze very well.

Planting and Harvesting Calendar