Flowering Currant / Spring / Summer / Edible

Common Names

Flowering Currant

Botanical Name

Ribes sanguineum

Scientific Classification

Kingdom – Plantae

Order – Saxifragales

Family – Grossulariaceae

Physical Characteristics for Flowering Currant

Leaves

It has palmately lobed leaves that give off a sweet herbal aroma when crushed.

Flowers

The flowers are dangling racemes that almost look like grapes before they open. When opened the flowers are pink to red with a similar smell to the leaves.

Fruit

The berries darken to a purple/red colour.

Bark

The bark is dark brown to grey with pale brown lenticels.

Habitat

A native to North America, it has naturalised in the UK and can be found almost everywhere.

Normally found in parks and gardens, but also in hedgerows and waste ground where it has escaped.

Known Hazards 

Consuming unripe or large quantities of ripe berries may cause nausea and vomiting.

Could be Confused with

Other members of the rubes family, for example Blackcurrant (Ribes nigrum) or Red Currant (Ribes rubrum) but these are also edible.

Edible Uses

The flowers have a delicious floral flavour, they can be added to salads or desserts. They can be used to make a cordial or syrup by simply infusing them in a sugar syrup and gently heating. They are amazing infused in alcohol for example gin to make a lovely addition to your drinks cabinet.

Notes on Herbal uses

While The Flowering Currant has been investigated for potential antibacterial and antiviral properties, it is not widely used in herbal medicine. Some sources suggest that flower essence may have uplifting and emotionally supportive qualities.

Extra notes from the Foragers

The flowering Currant is an essential nectar source for pollinators, including queen bumblebees and the hairy-footed flower bee, so pick responsibly leaving most of the flowers for nature.

References

Flowering currant