Redcurrant

Redcurrant (Ribes rubrum) is native across Europe. It is widely cultivated and has escaped into the wild in many regions. In the wild it mainly grows on the banks of mountain springs and rivers and on rocks. The redcurrant bushes are low-maintenance plants and relatively long-lived: treated with care, they can grow in the same habitat for 20-25 years. Redcurrants are used to make juice, wine, jam, syrup and compotes.

What do redcurrants contain?
Redcurrants are known for their tart flavor, a characteristic provided by a high content of organic acids and polyphenols. Redcurrants contain a lot of vitamin C and are a good source of vitamin K. They also contain minerals like potassium, sodium, phosphorus, magnesium and iron.

What are the benefits of redcurrants?
In folk medicine redcurrans are used to treat a number of illnesses, such as rheumatism, gout and sciatica, cardiovascular diseases and more. Redcurrants are also known to reduce fever and have the ability to regulate blood clotting. Redcurrants also help to protect the mucous membranes and improve metabolism in cells.