* Black Currants Ben Connan AGM - 1 Bush - READY FOR DESPATCH

Additional Details

PREPARATION

Currants prefer an open position. They like morning sun, but will tolerate partial shade. A thick mulch of manure or compost, also keeps the soil cool in summer while adding humus to the soil. Sandy soils are less suitable for currants because they dry out to fast.

PLANTING

Plant firmly between October and March. Allow plently of room between bushes, 1.5m (5ft) apart with 1.8m (6ft) between the rows. It is essential for the bushes to have light and air, also ease of access is a must when gathering the fruit. Keep the plants watered until the fruit is harvested. At this point they stop active growth and the watering frequency can be reduced. Plants stressed for water are susceptiable to mildew.

PRUNING

BLACK CURRANTS
After planting, cut off all the shoots to within 2.5cm (1") or so of soil level. Do not attempt to obtain fruit in the first season after planting. This allows the bush to build up a growth of new shoots. Annual pruning inceases yields and keeps plants manageable. In the winter of the plants first season, remove, at ground level all but two or three stems. The following winter again remove all but two or three that grew the previous season, at which point the bush will have two or three each of on and two year old stems. Continue this each season, but by the fourth winter start cutting away at their base any stems more than three years old. Each winter also shorten long stems that have grown too straggly. Do not prune after spring growth has started.

HARVEST

Most cultivars hold well on the plant.To eat fresh let the berries hang for about three weeks after they colour up. If the fruits are to be stored. they should be picked dry. To avoid damaging the fruits, pick a whole sprig by the stem, taking care not to damage the spur.

GENERAL TIPS

Currants are unsurpassed for making jelly, but are also good in pies and sauces, especially when mixed with other fruits that have more body. Currants can alos be used in wine making, said by some to be similar in flavour to Graves or Rhine wines. Black currants are the traditional source of the French liqueur, Cassis.