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Currants - Ingredients, effects and cultivation
contents
- Currants - The most important facts
- ingredients
- effects
- The berries of St. John's Day
- biology
- Currants in the garden
- Prepare currants
Currants - The most important facts
Currants are rich in
- vitamin C,
- iron,
- Calcium and
- potassium.
Therefore, they work against iron deficiency, circulatory disorders and headache caused by lack of oxygen. As a fruit they can be used in many ways and complete a healthy diet.
Depending on the color of the Johns berries not only their taste changes, but also the ingredients vary. (Image: TwilightArtPictures / fotolia.com) ingredients
Currants glisten with vitamin C in raw amounts, in addition to minerals like
- manganese,
- flavonoids,
- proanthocyanins,
- Polyphenols and
- linolenic.
Red and white berries already contain plenty of vitamin C, as well as iron, potassium and anthocyanins. The blackcurrants, however, provide 175 milligrams of vitamin C per 100 grams of berry, five times as much as the red - 100 grams of black currants cover the daily requirement of vitamin C for two people.
Vitamin C strengthens cells, supports wound healing and helps the body process iron from plants. Since currants also exorbitantly contain more iron than other fruits, they counteract iron deficiency. Iron promotes the production of red blood cells and ensures that the body receives enough oxygen. Potassium dehydrates and regulates blood pressure, calcium and phosphorus strengthen bones like enamel.
Black currant provides seven grams of fiber per 100 grams of berry, equivalent to a quarter of the daily dose. The fibers quickly fill you up and it takes a while to feel hungry. In addition, they support effective digestion and can lower cholesterol and blood sugar.
A large amount of anthocyanins, that is, color pigments, in the black currant, is said to counteract diseases of the cardiovascular system. However, valid studies are not clear.
effects
Folk medicine knows currants as a remedy for the following conditions:
- cold,
- sniff,
- hoarseness,
- Throat and pharyngitis,
- migraine,
- gout,
- Diseases of the urinary tract,
- diarrhea,
- rheumatism,
- Disorders of the metabolism and cardiovascular as well
- mild depression.
The berries of St. John's Day
Currants are named after St. John, the Baptist, whose birth baptism Christians celebrate on June 24th. This day falls in the time of the ripeness of the berries. In addition, St. John's Day is close to the summer solstice, which was an important festival in pre-Christian cultures.
The namesake of the currants is the holy John the Baptist. (Image: orisvo / fotolia.com) Although John the Baptist is considered the patron saint of lambs, sheep and pets, so in the narrow sense of the term has little to do with the protection against cold or gout, but his birthday was generally considered to be beneficial. So the farmers sowed the buckwheat and stabbed asparagus for the last time. St. John's Day was generally the day of healing, when people gathered in the countryside to gather the "Johanniskräuter" (daisies), such as daisies, bearberry, mugwort, verbena, chamomile and mullein. These plants develop their strongest power at the end of June. What could be more appropriate than to associate the curative powers of currants with John the Baptist?.
In folk remedies were currants as a remedy for stomach inflammation, the red dysentery, fever, gonorrhea, hepatitis, watery eyes, loose teeth, heart trouble and swollen tongue.
The black currant was originally probably from northern Iran. Arabs used a syrup with the berries as a remedy. It reached Central Europe in the 15th century.
biology
Currants are shrubs that grow up to one and a half meters (sometimes up to three meters in the red berry) in height. Their leaves are hand-shaped and grow alternately on short stalks. In April and May, yellow-green flowers open, from which translucent, red or black berries develop at the end of June, containing the pulp and the seeds.
Currants in the garden
Currants can be planted at any time from February to December, but the best time is the early autumn of September to mid-October, so that the currant can drive out early. Container plants can be buried without problems even in summer. The plant should be cut back to 30 centimeters after planting. Then she can grow better. It is best to put the roots in water for about ten minutes before planting.
Location
Currants have little claims, but like windbreak and a loosened soil with humus. Sun is good. Although they also grow in semi-shade, the berries remain smaller and more acid is formed - the berries taste sour.
Currants form flat roots and therefore need plenty of water. If you only come into your garden occasionally, you can use a layer of leaves or bark mulch to prevent the soil from drying out in May. Currants love nitrogen. This is abundant in our over-fertilized landscape, even in the air, but if you have a lean soil, enrich it better with green manure. Then dig it into the soil before planting, where it will decompose and bring in nutrients. The best are the old farm manure - stable manure and compost.
Plant currants
You put a currant plant deep in the earth - only so it can form many new shoots. The roots should be covered with earth at least five centimeters at the top, so that they do not die in heavy frost. As a shallow root the berry likes aerated soil.
If the plant is in the soil, water abundantly. Especially for currants, sludge is recommended, that is, they pour so much water into the loose soil that mud forms - or they mix soil and water in a bucket to form mud and pour it into the planting hole.
Currant is perfect for hedges or as a row. If you plant several bushes next to each other, they need about one and a half meters distance.
Currants are very easy to grow in their own garden. (Image: photo 5000 / fotolia.com) maintenance
Currants thanks for an annual cut through vigorous growth and luscious berries. You should cut directly after picking the berries in summer. The more wood the plant has, the fewer new shoots grow on the ground. When you cut the wood back, sun and air come to the ground.
Multiply currants
Currants are very easy to multiply. They cut off only about 20 centimeters long branch pieces below an eye (bud). In doing so, make the cut diagonally. The cuttings are placed in a potty with loose humus soil or directly in a bed.
Prepare currants
Currant is not the same currant: the whites are sweeter than the red with intense flavor, the red taste rather sour instead of sweet, the black taste harsh.
Red and white currants are ideal for desserts and cakes, for example in combination with yoghurt, quark or sweet cream. They harmonize with vanilla (as well as the black berries) and make excellent in smoothies and milkshakes.
The black berries are pure enjoyment. The aroma is unmistakably hearty and less acidic than the red ones. Uncultivated blackcurrants make good in fruit salads or puddings and give it a very special touch.
Ripe redcurrants are loose and the color is even; Overripe fruits dry out, burst or mold. If the berries are still on the panicles, hold them briefly under the water and drain. Pick the single berries only after that - then the aroma is preserved. Instead of picking, you can also pull the berries with a fork from the panicle.
Currants are full of fruit acids and are therefore ideal for jellies, jams, syrup and juice. For a jelly, crush the berries in a bowl, then pour off the juice and add sugar instead - in proportion, one part of berries to two parts of sugar. (Dr. Utz von Anhalt)