Currants, both edible and ornamental

Edible currants, (Ribes), come in several colours, but the most used types are the red and black varieties. Red currants (R. rubrum) are the sweetest of the two, and so unprotected bushes are quickly demolished by the birds as soon as they ripen. Black currants, (R. nigrum) however, because they are so sour, remain on the bushes until well after they are fully ripened.  This tartness means that their natural pectin makes easily setting jams and jellies. Our childhood remedy for sore throats was a dollop of either jam or jelly in a cup of hot water.

Ornamental currants.

The red flowering currant, (R.  sanguinium), from childhood memory – so it must be a very old plant – grows to 2m. It bears racemes of beautiful red flowers in Spring. The Clove currant (R. aureum), bears strongly scented small yellow flowers in spring. Its chief beauty, if planted in a sunny spot, is its striking autumn foliage. That photographed in late March by Clive Carr, began to turn from green to red, green, bronze and pink early in the month. Each of these plants can be propagated by cuttings.

Vegies for April
Seeds of onions, spring onions, broad beans, and radishes,and seedlings of cabbage, broccoli, and cauliflower, may be grown in nitrogen enriched soil.