Wild Currant
Ribes spp. — Grossulariaceae
Italiano: Ribes selvatico — Currant
Description
Wild Currant (Ribes spp.) belongs to the Grossulariaceae family and is native to NAmerica. It thrives in Mountain streams, Forest understory environments across regions including All USA_mountainous, Canada. Botanically, Wild Currant is sweet-tart berries. Red black white. High vitamin C jelly.. It is also known locally as Currant. The edible parts include Berries. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during August, July and June. Nutritionally, Wild Currant stands out for its Vitamin C (30.0mg, 33% DV), Vitamin K (14.0mg, 12% DV) and Magnesium (24.0mg, 6% DV). It also provides 1.2g protein and 4.3g dietary fiber per 100g serving. In the kitchen, Wild Currant offers a Sweet-tart flavor profile. Raw jam jelly. Common culinary applications include raw, jam, jelly. Popular preparations include Wild currant jam, Fresh berry compote, Wild berry jam, Berry syrup for pancakes. For storage, fresh 3d Jam 12mo. Safety note: No toxicity. Antinutrient content is light tannins. Safe lookalike species include Blackcurrant. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Wild currant jam
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: raw, jam, jelly Storage: Fresh 3d Jam 12mo
Recipes
- Wild currant jam
- Fresh berry compote
- Wild berry jam
- Berry syrup for pancakes
- Wild Wild Currant salad
- Foraged Wild Currant pesto
- Roasted Wild Currant
