Below is a list of all known varieties for Currant. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ben Lomond | A blackcurrant variety, known for its large, firm berries with a strong, tart flavor, ripening in mid-season. |
| Black Currant (Ben Hope) | A modern, disease-resistant black currant. Produces high yields of large, sweet-tart berries with a classic, rich flavor. |
| Black Currant (Ben Lomond) | A popular black currant. Produces large, firm berries with a strong, rich, and musky-tart flavor. High in Vitamin C. Ideal for jam and cordials. |
| Blackcurrant | A category of currants (Ribes nigrum) with dark purple-black berries, known for their strong, musky, tart flavor and high vitamin C content. |
| Cherry Red (Currant) | A red currant variety, with large, bright red, juicy berries and a tangy, tart flavor. |
| Consort | A blackcurrant variety, known for its strong, musky, tart flavor and resistance to white pine blister rust. |
| Jonkheer van Tets | An early-ripening red currant variety, known for its large, bright red, juicy berries with a tangy, tart flavor. |
| Pink Currant | A variety of currant with translucent, pink berries, known for their sweet, mild, low-acid flavor, good for fresh eating. |
| Red Currant (Red Lake) | A common red currant. Produces large, bright red, translucent berries in long clusters. Has a sharp, tart, and acidic flavor. Used for jellies and pies. |
| Red Currant (Rovada) | A late-season red currant. Known for its very large, bright red berries on long stems, making for easy picking. Strong, tart flavor. |
| Red Lake | A popular red currant variety, known for its large, bright red, juicy berries with a tangy, tart flavor, excellent for jams and jellies. |
| Redcurrant | A category of currants (Ribes rubrum) with bright red berries, known for their tangy, tart flavor, used in jams, jellies, and sauces. |
| Rovada | A red currant variety, known for its long clusters of large, bright red, juicy berries with a tangy, tart flavor, ripening late. |
| White Currant (White Imperial) | A white (albino) currant. Berries are pale, translucent, and creamy-white. Milder and sweeter than red currants, with less acidity. |
| White Currant (White Versailles) | An old French variety of white currant. Produces large, yellowish-white berries with a mild, sweet-tart flavor. |
| White Imperial (Currant) | A white currant variety, with translucent, pale yellow-white berries and a sweet, mild, low-acid flavor, good for fresh eating. |
| Whitecurrant | A category of currants (Ribes rubrum) with translucent, pale yellow-white berries, known for their sweet, mild, low-acid flavor. |
| Wilder (Currant) | A red currant variety, with large, bright red, juicy berries and a tangy, tart flavor, ripening in mid-season. |