Red currant
Red currant (Ribes rubrum)
The Red currant (Ribes rubrum) is a member of the Grossulariaceae family, native to parts of western Europe. It is a deciduous shrub normally growing to 1–1.5 metres (3.3–4.9 ft) tall, occasionally 2 m (7 ft), with five-lobed leaves arranged spirally on the stems.
Pronunciation
Red currant: /ˈrɛd ˈkʌrənt/
Etymology
The term "currant" has been used since the 14th century to refer to the "raisin of Corinth" (a type of grape, not a currant). The name was later applied to the similar-looking, but unrelated, red and white currants, probably because of their small, seed-like appearance.
Description
The red currant is a multiple-fruit sprig, ripening from green to a bright, translucent red. The fruit is tart and typically used in culinary applications such as jams, jellies, and sauces. The plant is also used in traditional medicine, particularly in Europe.
Related Terms
- Grossulariaceae: The family to which red currants belong.
- Ribes: The genus of flowering plants, part of the Grossulariaceae family, which includes the red currant.
- Deciduous: A term referring to plants that shed their leaves annually.
- Shrub: A small to medium-sized woody plant.
Medical Uses
Red currants have been used in traditional medicine for their potential health benefits. They are rich in Vitamin C and antioxidants, which are believed to boost the immune system, improve skin health, and reduce the risk of certain diseases. However, more research is needed to confirm these potential health benefits.
External links
- Medical encyclopedia article on Red currant
- Wikipedia's article - Red currant
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