Redcurrants are usually available in January.
Storage and Handling
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
Native to the cooler regions of the northern hemisphere, they are found in northern Europe, northern Asia and North America. In Europe they have been cultivated since the 1500's, even though many were looked upon with sheer distain especially by the Upper Classes.
- The redcurrant plant is a deciduous shrub and belongs to the genus Ribes and Gooseberry family
- Popular varieties include; Gloria de Versailles and Myra
- Thought to aid detoxification of your body as well as the reduction of free radicals, assists with circulation, gum health and also acts as an anti-inflammatory, WOW!
- They thrive in full sunshine and also do well in slightly shaded sites
- Redcurrants are popular because all the berries ripen at once, providing a larger harvest than black or white currants
Redcurrants are a good source of dietary fibre and vitamin C and a source of biotin (vitamin B7), iron and potassium.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.