RARE CURRANT SPECIES : Comparing Clove Black Currant & Coast Black Gooseberry - Weird Fruit Explorer
Вставка
- Опубліковано 5 жов 2024
- Episode 542: Rare Currant Species
Binomial name: Ribes divaricatum & Ribes odoratum
Location: Grown in Washington, Reviewed in NYC
Plants available at www.wanderlustn...
use promo code WEIRDEXPLORER for a discount on your order
---
See EXCLUSIVE videos! Get REWARDS! Help the channel GROW!
Patreon: / weirdexplorer
---
New videos posted every Wednesday, Friday and Sunday!
---
GET A SHIRT:
www.weirdexplorer.com
---
Follow me on SOCIAL MEDIA:
IG: @weirdexplorer
Twitter: @weirderexplorer
FB: weirdexplorer
Reddit: / weirdexplorer
---
SPECIAL THANKS:
Smarter Every Day, Alt-Pod, harborleaf.com
---
MUSIC:
"Nonstop" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons...
Thank you very much for keeping us up to date with currant events.
My pleasure. Here is the most up to date episode I have btw: ua-cam.com/video/nDOaAetXRBQ/v-deo.html
@@WeirdExplorer coming in with the current news
I have the worlds smallest lock. The key wee.
They're called R. odoratum because the large yellow flowers are very fragrant and smell a bit of cloves.
Yes, very nice fragrance
I have a whole row of clove black currant bushes growing in my yard. I didn't realize they were considered rare, that's cool!
@@Ave_Satana666 The berries were mailed to him from Washington state. Jared opened up the package in his co-op, filmed his video segment and then threw out the stems/leaves in his sealed trash. Unless he took the stems/leaves to Central Park and rubbed them on some pine trees he isn't going to spread pine blister rust to them. "The regulation on growing ribes species in New York was revised in 2003. New York residents can
now legally grow red currants, gooseberries and cultivars of black currants that are immune or
resistant to white pine blister rust throughout New York State. In the near future, the establishment of
fruiting currant districts will allow some regions to grow any of the black currant cultivars." cpb-us-e1.wpmucdn.com/blogs.cornell.edu/dist/0/7265/files/2016/12/ribescultreview2012-12nzznn.pdf
@@Ave_Satana666 Actually those Ribes berries were mailed to Jared and were a surprise. There was no label on the box stating what was inside it.
@@Ave_Satana666 if you reason this way, then it should be forbidden to grow pine trees because they can spread the disease and kill the gooseberries and currents.
Doesn't make sense to me, those berries are native to the US so its not a crime to grow them in the US
@@Ave_Satana666 Fun fact thats absolutely not true and they are native to the united states ☺️☺️
I dare u to find an ecosystem with zero ribes in the USA, that would be harmed in any way by introduced ribes 👀👀
Since childhood my family has had a “flowering clove” bush, as we called it. In the last few years it has started fruiting! And I believe this is just what it is. I always thought it looked like a current bush, but it gets small yellow and orange flowers in early spring making the whole yard pleasantly smell of clove.
Can’t legally grow either of these in NC.... alternate hosts of white pine blister rust. I’ve never tasted either one but I’ve always wanted to.
Anywhere with white pines (Pinus strobus) has restrictions on growing blackcurrants. This is one reason why blackcurrant flavor is popular in Europe (especially Britain) but not in the USA.
If the flavour is all you're after there are quite a few black currant options - candies, especially. See if there's a Europe / UK themed store in your area, or you could try Amazon
Public Displays of Confection carries very good black currant drops. You can find them here: www.pd.net/node/109
I've always described blackcurrant flavor as blackberry + citrus, but then again, I've only had it in jam and tea.
Well
The clove black currants look so yummy
Blackcurrants make an excellent jam. One of the top fruits for jam in my experience. (Btw, Ribes is pronounced "rye bees".)
You need to try elderberry jam. But make it yourself
The reaction to the black gooseberry would be a nice reaction clip
A whole video of great reactions would be totally awesome!!!
I discovered that black currants contain a lot of sulfur when I made water kefir with black currant juice. I came to like it and made several batches, but it was definitely funky maybe like a hint of asparagus or durian.
Ribes? Ahaaa, so that's where Ribena gets its name.
Oh! Makes sense now you mention it
Hm, very interesting but "Ребина" or "Ribena" in Russian actually means "Rowan", the orange berries
I was so excited to find it in the U.S.! Delicious!
We had a black current berry bush when I was growing up. I loved the black currents and picking them off the Bush at anytime was so fun and yummy!!!
I’m currently enjoying this video!
Glad you enjoy it!
Yes
*currantly
@@andrewcuzzolino7529 i am currantly enjoying it too! I have met the bears and they think i am a fool.
Fun fact; clove currants, also called golden currant and buffalo currants, are actually native to the US. And for those who are concerned about disease, they have not been shown to carry the white pine blister rust that some varieties of blackcurrants carry.
I love raw grapefruit, I peel them and eat them in segments like a big orange, so I bet ide love the gooseberry
I live in Iceland and currants are grown in nearly all gardens
Same in Russia. Red, White, Green and Black ones Ribes varieties.
this is very very surprising to me that run of the mill blackcurrants are "supposed" to taste fairly plain and sweet.
I planted a blackcurrant bush in the mid 00s which has been thriving ever since. The currants are not at all "dessert". They taste powerfully herbal and spicy. Kinda like what I expected that "clove" currant to taste like. My blackcurrant has that kind of medicinal pungency that something like a clove has.
any time before they are very ripe, they are harshly acidic too. As are my redcurrants which I planted at the same time. But my redcurrants have none of this spicy herbal characteristic. They just go from harshly acidic to moderately acidic and sweet when ripe.
by the way , I am someone who enjoys eating straight grapefruit and never add sugar to anything.
Who told you blackcurrants tasted "plain and sweet"? They were originally domesticated as medicine, not food, and even today are mostly cooked rather than eaten fresh.
@@erikjohnson9223 Jared said it in this video
Black currant taste is hard to quantify, it's quite unlike any common fruit or berry. I'd say it has a certain... mellow herbiness to them. Grape and vanilla isn't a bad approximation, but I think that explanation is missing something. Sweet herbs. Minty, without the menthol, perhaps.
If you have some contact in the Great Pacific North Wet, western Washington to be specific, see if you can procure some "Skunk Currant".
Thanks for the tip. @Wanderlust Nursery, Got any of these unfortunately named currants out your way?
@Lurker1954: "Great Pacific North Wet" is a strangely apropos typo.
And _Strangely Apropos Typo_ would make a great name for a Post-Rock or Shoegaze band.
Since you mentioned grapefruit Jared, I also like to sometimes have something on it, but I don't like just dumping white sugar all over the place. I also detest most sugar substitutes, stevia is really off-putting to me, and I'm not touching aspartame. There's a sweetner called "monk fruit" which is actually quite nice. It's more on par with sugar as far as sweetness to volume, so it can be more adaptable to recipes, but lately I've had it on my grapefruits and it's pretty good. You should give it a try some time. It might also be cool if you did a special like you did with the milk's, but with sweeteners/sugar substitutes. For people who can't have or don't want sugar, it can be daunting to delve into the world of substitutes, so having a little breakdown video could help many with finding one that could work for them. You're the perfect person to do it! ^_^
I'm with you about Stevia, natural or not, it tastes like chemical waste to me. Monk fruit is an interesting one, I'd love to get my hands on a fresh fruit some day and give it a proper episode!
@mtgAzim: Monkfruit sweetener has a lot of problems with acidic substances. For some reason, it won't dissolve in acid.
Stevia should be served at vomitoriums. I hear some brands are better than others but I doubt it.
@@let_uslunch8884 I like it! Some people in my family say it tastes metallic. Perhaps we should bring back cyclamates. That was a sugar substitute that really was excellent and not as toxic as was made out at the time. There was only one manufacturer in Canada so it was low fruit in terms of eliminating the competition for sugar. Saccharin is a terrible sugar substitute.
@@let_uslunch8884: *vomitoria
Iftfy.
Clove currants name comes from the flower I think. The flowers smell wonderful a bit like cloves.
Good to know!
The flowers also taste good, but if you eat them they won't make berries.
I can smell clove currant flowers from 20 ft. away. It's worth growing just for the scent.
Staying currant with all the juicy details
R. odoratum is cultivated under the name "Crandall"
R. divericatum has been crossed with domestic gooseberry to make a cultivar called "Black velvet", I have not tried it yet.
I grow Ribes odoratum as an ornamental in my garden in the UK. {Grow Red Currant, Black Currant and Gooseberry in the fruit garden}. Normally they set few fruit, but this year there was a good crop. I would say they are sweeter than Black currants but less powerfully flavoured. My wife made a nice jam from them.
I love currants and gooseberries! It's fun to find them in the forest
I just had some black currant/cherry Skyr by Icelandic Provisions. So good! My Aunt and Uncle grew a black currant bush outside of their house in VT for years (they would make ham with it..I preferred their wild Blackberries tho lol)..
I would love to see you do brix tests on a bunch of your favorite fruits!
All I know is that when you said ribes my ears perked up. I really wish I had anywhere near the ability to try a lot of the fruits you do, but I am a perfumer...so I tend to smell a lot of these things in lieu of eating them. Ribes Mercaptin is one of the strongest chemicals I know to exist in the perfumery biz, so when you said ribes I connected with this video immediately.
Oderatum refers to the smell of the flowers in spring. They smell like cloves.
I think it's interesting you posted this. It was just the other day friend was showing me photos of his light pink with darker pink spotted currant berry plant he just got the other day. He said it was ribes malvaceum var. viridifolium.
A grapefruit game changer for me was to only eat the flesh rather than the membranes around each segment. That way it's sweet and tart but not bitter
Supremes, the word you’re looking for is supreme.
@@OkNoBigDeal For which part?
Bitter is part of the appeal.
RYE-bees
Black currants and gooseberries are really common here in England
Looking to grow some currants or gooseberries so I am going through your older videos. I remember this one well
Rye-bees
I'm puzzled by his mispronunciations. The Wikipedia quotes the OED so there really is no excuse.
@@mtrmann Give him a break! Jared's college education is in English not the sciences. A lot of these botanical names are real tongue twisters.
@@tanyawales5445 Not to mention that we scientists frequently argue among ourselves about correct pronunciation, and sometimes changing someone's mind is like pulling teeth. One of the hosts over on PBS Eons insists on pronouncing Oligocene as Oh-LEE-go-seen, so personal preference does play a role.
I just felt like commenting about how much I love your videos maybe it's because we're both odd lol I've been watching for ages
Wow I wish I could explain flavors as good as you!
The official difference between currants and gooseberries is the thorns. Even "thornless" gooseberries have a few of them.
I've been looking for a nursery like this in the greater Seattle area, thank you so much!
Also, I can't hear about gooseberries without thinking of the Witcher
Touch of Kale flavor lol that’s what currants remind me of. I added a little kale to a berry smoothy and it tastes like currant
I bought a dozen of these this year at Mulhalls in Omaha. They are becoming more popular. Can't wait till they start producing.
I recently found the best jam that I couldn't find for over 5 years (Boysenberry Jam made by Trappist monks in western Massachusetts).. I used to get it a lot 5-10 years ago, but couldn't find it anywhere until now.. Idk why no one knows how good Boysenberries are! They are literally the best tasting berries! I tried one other brand, and it was full of crunchy seeds (which was horrible), but Trappist's even says "seedless jam" right on the jar! It's the best, ever.
Maybe you should make a top 10 fruits to cook with!
I had no idea they would be rare somewhere, have been eating them all my life
Omg, I grow those currants!
It's my first year being able to harvest anything; I got a half-dozen clusters. I just ate a handful of ripe ones straight off the bush this afternoon while watering my yard. Yum. They're a little sweet, a couple were a little tart (I should have waited another day or two), flavorful though.
The flowers smell awesome, btw.
the general difference is that gooseberry plants are spiny and currants are not :)
I love clove currants! They are also called golden currants because they are covered in bright yellow flowers in early spring. They make great jam too.
I don't know if you'll see this, but grapefruit doesn't need sugar or cooking to taste amazing! The trick is to peel back the thin, translucent "skin" that covers each wedge.
You only want the little "juice bag teardrops" that make up the main flesh. Avoid anything white or translucent, just bite into the wedge after peeling its "skin" but don't eat the outer rind (also bitter), as if you were eating a watermelon slice. I guarantee that most of the people who think they hate grapefruit wouldn't mind it if they ate it like this! Gets an undeserved bad rap.
Nah, I still don't like grapefruit for the sourness. Pummelo on the other hand is delicious. It has all the things I like about grapefruit and has a sweet taste
@@griffinc3263 The sourness is pretty typical of citrus, but I think the main thing that turns people off is how insanely bitter it can be. To each their own, although in my experience pomelo tastes quite similar to grapefruit.
OMG yes! So glad you're reviewing clove currant!
I find black currents have a medicinal berry taste ;)
Gooseberry spines ;)
Have you tried the gooseberry thats pink green with spines on the berry made from the skin they are not bad
You bite a tiny hole in the berry and squish the juicy seeds in your mouth not the skin
I do this with black currents sometimes because the skin is strong tasting
I have many currants varieties, the black ones like jostaberry have a taste to strong for me i use them in jelly's the color is beautiful or i mix with other berrys in jam, there they shine
I'm a huge fan of your channel. I'm wondering why you haven't done Salmonberries? They seem so easy to find. Haven't seen a video I can find in a search.
Love the video! I bought some chilean guava and feijoa, thanks for the videos you did on them.
Hope you enjoy
The clove currants are native to this area of the US, but I've never been that interested in growing WPBR susceptible ribes in this area (even though we don't have any white pines or restrictions to grow ribes). I think something like 15 states restrict ribes (usually northwest and east). Currently we just have some gooseberries and jostaberries. I'm planning on adding native or decorative red currants at some point.
Those are beautiful. They look like a work of art.
Black currants really are a flavor on there own. Delicious when ripe, but pungent for sure
You think they'd be able to grow in the tropics?
This has me excited for wild ribes season in CO, will send some more weird ones ur way!
The clove currant he reviewed are the wild ones you find in CO. Same cultivar.
@@dougnance6256 Interesting, Ill have to pay more attention to the exact species I'm collecting. I will say though, I have found plenty of what I believe to be squaw currents, and a deep black gooseberry-type ribe, that I cannot identify. The black ones may be clove currants, but I think we have many more than one species.
Matthew, that is another of many names for the clove/currant. They can actually have many different colors when ripe. Anywhere from gold to black.
@@dougnance6256 Um, I think clove currants are ribes aureum, and squaw currants are ribes cereum. Might have bad sources tho? The most prominent differences I have noticed are the hairs on squaw currants, and im pretty sure their range extents thru a lot of the rocky mountain foothills. Also have found golden currants, clove currants, and red currants in the species complex ribes aureum, but absolutely know we either have an ubndescribed variant of the species, or multiple species.
@@dougnance6256 Though Im fairly certain we have more than one species
Amazing video as usual
It is likely the leaves that are fragrant. It is pretty usual for black current leaves that have a lovely scent.
holy shit I remember you from a fever dream 2 years ago. I didn't think this channel was a actual thing
nah, you're still dreaming.
Lol I had a similar experience, used to watch this channel like clockwork 3 years ago then forgot it was a thing till I got some videos in my recommendations a few weeks ago
Oh I think that I’ve eaten the coast gooseberries, they grow in the wild here in BC in the transition area from coastal to inland climates. The ones I had were pretty good, but then again I don’t like sweet things so maybe that’s why I enjoyed it more. The bitter tannic thing was nice actually, but I also love black coffee, I’m into those subtle bitter flavours. It could be good in a jam though.
I havea large white currant plant growing in my yard. The plant is actually a piece of a much larger plant that was growing wild on my grandparents yard for decades. Interestingly they grow larger than the white currants I find in the wild.
Can you do a video of hickory nuts there’s two varieties that grow behind my house shellbark and shagbark hickory trees
Estonian farm standard ,makes for great juice
The clove currant is probably the Crandall variety
The first time i had black currants I thought I bought raisins and wondered why they tasted so good and made me feel so invigorated. Noticably sweeter than raisins. I kept buying them after that until Greatest Grains closed. I should buy some online. I want to try black goji berries. I can't find a video of yours on black gojis. Have I succeeded in suggesting a fruit to you which you haven't explored? Maybe I just didn't find it, and you did make that video. I want both now. Black currants and black gojis.
I don't think I have had black gojis... I'll have to look for those
They can't be that rare, they even grow here n Sweden.
Ribes odoratum is sometimes grown as a decorative garden plant in Sweden (and possibly for honey, but I'm not sure). The flowers have a strong smell, as the name suggest.
I've seen Ribes divaricatum (or at least that was the closest match I could find; with Google Lens, since the plant wasn't to be found in any Swedish books). They were growing on what in Swedish is call "ruderatmark". I don't think there is an English term for this kind of wasteland. I've forgotten the exact Latin term (something like "rudera terra", which I guess is where other languages borrowed the word from), but in French it's called "espace rudéral" and in German "Ruderalfläche". As the name suggests, ribes divaricatum are creeping, thorny, wines.
Growing them is banned in lagre parts of America because they are a host for a devastating tree disease that affects American pine trees, which leads to a chain reaction of deforestation, European pine trees can handle it, since it's a native species that grows just about everywhere in Europe
This even has an effect on candy flavours, in Europe purple candy is black current flavour, in America it's grape
Great video, but unfortunately black currants in the Ribes genus are illegal in many States (USA) due to a belief that they may be responsible for a fungus that can harm pine and other trees. The good news is black currants are exceptionally healthy; and if you can find them, you should eat them! If you see dried "currants" in the grocery store, they are most likely a miniature raisin from a grape commonly called a "champagne grape". Keep the videos going, you do great work!
Not in most states
i like black currant flavored candies but have never tasted the fruit 🤔
You probably have but if you haven’t you should try some varieties of Mulberries, the trees grew all around where I grew up so I’d eat them all the time when I could.
I haven't done that much with mulberries actually. I spotted a white mulberry tree here in NYC that I should do an episode on, thanks for the reminder.
Here's my regular mulberry video: ua-cam.com/video/S1sPtZIRk-g/v-deo.html
@@WeirdExplorer thanks I’ll watch it right now, we had normal and white ones, I personally like the white ones a little bit more because they have a nice aftertaste, good to make jam with or fruit soup
@@WeirdExplorer You should try persian mulberries or even compare them to the pakistani variety since they look similar but taste different.
@@bento4876 what’s the taste difference supposedly because I’m down to try any type of mulberry that’s edible lol
@@ronkledonkanusmoncher564 Persian mulberry is i believe a variation or cultivar of the black mulberry ( morus nigra ). I have not tried regular Black mullberies so i cant tell how different they taste compared to them but they are elongated, big and juicy. Flavor wise they are sweet with just the right amount of tartness.
Pakistani mullberries ( morus macroura) are elongated as well but they are even longer than the persian ones. Whats interesting is that they are not as squishy as regular mulberries and dryer in consistency. They are not as sweet as the persian ones but have a hint of rasberry taste in them.
I got currants and gooseberrys and black currants all those type of berries normally have tiny worms in the fruit so he is getting his protein for sure.
I found some trees here in Rochester NY that look identical to the black currants, but are smaller and the leaves on the plant are very different. They're very smooth edges and oval with points at the end. The berries grow one or two from each point and they each have a single see. The leaves look identical to chokeberry leaves, but the fruit look more like this. They have nothing at the top of the fruit where the stem goes in (like nightstandes or strawberries for example), the step just goes in smoothly... and the fruit it perfectly round with just a tiny dot at the bottom center (don't look like choke berries in that way). If anyone has any idea, I'd definitely appreciate any help identifying them.
I grow clove currants! I grew them originally as a native perennial pollinator friend, and then fell in love with the fruit, especially as a whole berry preserve. If you get some more, definitely make some preserves with just clove currants and sugar -they have enough pectin to set themselves!
You should try prickly gooseberry herd it’s good
if you want to enjoy grapefruit without sugar you need to peel the little skin and just eat the pulp it get rid of the bitterness you will thank me later.
It took me several months to find this video
Cool!
Very cool
Great Video. Thank You.
wolf berry or blk goji, then wonder berry ,huckle berry and a few others all look the same ,40 types fruit come up every year here im in newengland
Can you ferment wine from both berries???
Has anyone tried a black currant that has is sweet but has a slightly, almost durian flavor that lingers on the tongue? I found some black currants in WA state at a local fruit market and am wondering if they are a special variety? Not nearly as mind tasting as what Jared described regular black currants tasting like
Here's an idea. What are good plants to grow in your windowsill?
Ribes is pronounced rye-bees, thanks for the video.
at one point, I was at my grnadma's house, and I was making myself a sandwich, so I asked her where the jelly was. she opened a drawer and pulled out a jar and said "this is red currant jam." she then looked closer, and said "ooh, but it's not red anymore" and I said "I don't think it's current anymore either"
Grandma's cupboard is always full of mysteries
currant ketchup?
Ive eaten those before they grew in my grandma's garden
JARED!!! Great video as always but I must inform you that there has been a crucial mistake in this video. The fruit that you refer to as 'Coastal black gooseberry' (Ribes divaricatum) must have been misidentified, because it is not actually that species. In truth, it is actually the Black swamp gooseberry (Ribes lacustre), an entirely different wild species. Interestingly, this species is also not actually a gooseberry, but a spined currant that has an incorrect common name. I am very good at IDing Ribes and it is unmistakable that the second fruit you try is actually Ribes lacustre. Again, great video, I just thought you should know!
Hi I read your comment, and wondered if you might reply with some advice on the Black Coast variety. I purchased one as a native plant to the Pacific NW. It thrives in my soil, and flowers every year, but the fruit never matures. Any tips? I grow currants nearby and they fruit well.
@@radrickdavis not really sure, most gooseberries tend to be self fruitful. Maybe there isn't anything pollinating it? If so, manual pollination might help.
Wanderlust nursery doesn't appear to actually sell these, so it's an odd tie-in.
In the Pacific Northwest it's child's play to grow ribes. Maybe they knew someone growing them in their yard and decided to help Jared with some rare fruits.
Indeed, Tanya, maybe so.
Next time you should have camu camu fruit
Is you inability to grow anything right now an issue of space, or is it because what you do for a living has you away from home too much to take care of anything? I've actually always wondered if you did grow anything or not. I grow a few things, but no fruit right now, and it's all in tents, indoors.
Yep! both of those things, I have no space, no backyard and usually travel too much. Every few years I'll put a small planter of basil on the windowsil and that will be nice until my cat knocks it over.
@@WeirdExplorer we have 4 cats and a dog, so that's a pretty consistent battle for us, too! But i love them too much not to have them.
Cool
Come do a speaking tour in Australia.
Goose-fra-berries..😤😎
pronounced ri-beez, I believe. E pronounced las in Fleece. It's not a plural of the word ribe.
I saw gooseberry and I’m like oh no
And then I read the rest and I’m like oh yes
Can I’m find this any where in my sate
The Ribes diveracatum grow by my house. Agree they taste pretty bad
I wouldn't call those rare o got 9 in my back yard and in the foothills they are Easier to find than orange
Have to take into consideration that "rare" in this particular case applies to the majority of the US and most third world countries, not just specific areas
This is the first time that I've watched one of your videos. I don't quite follow. Are you weird or is the fruit weird?