The Aromatic and Edible Currant

The Aromatic and Edible Golden Currant

Spring blooms in Missouri are legendary. Woodlands and landscapes filled with pinkishpurple of redbuds and the glowing white of dogwoods. They accompany the spring scent of renewal and promise of new growth. As one looks forward to that first deep breath of spring air, there is another plant whose understated blooms and grand fragrance is worthy of our senses.

Golden currant (Ribes odoratum), also known as clove currant or buffalo currant, is a shrub whose spring aroma cannot be ignored. Its tantalizing scent will envelop the surrounding area, daring anyone or anything nearby not to notice.

The small, charming, yellow tubular flowers line the branches of both male and female plants. The pollinated female flowers produce clusters of dark currants in late summer. Both the flowers and the berries are edible, with the latter being a favorite for jellies, jams, pies, and other culinary delights.

Native to the limestone bluffs along the Current and White Rivers in southern Missouri, its range extends across the U.S. from Minnesota to Texas. Golden currant enjoys rich, well-drained soils, but will tolerate clay or poor soil. It produces fruit best in full sun with some afternoon shade, but will also grow in part shade.

Drought tolerant once established, Golden current prefers consistent moisture. To prevent mildew, avoid overhead watering.

Shrubs will grow 6 to 12 ft in height and spread out 8 ft. The plant will sucker and form small colonies if the suckers are not removed. Older branches can be pruned in late winter or early spring to promote younger branches that produce more fruit.

Golden current was used by Native Americans to treat snake bites. In the Oklahoma territory, a member of the Kiowa tribe named I-see-o enlisted at Fort Sill and became lifelong friends with Lieutenant Hugh Lenox Scott, who would go on to be General Scott, Chief of Staff of the U.S. Army.

In the collection of communication between the two men, there is a letter about two plants sent to Scott in Washington, D.C. from Fort Sill. The accompanying letter says:

“I-see-o hunted two days before he found them and then found them growing within a foot of each other. He could not find any on flower but the one has a bud on it. I suppose from appearance it is too early for them to flower at this time. I-see-o asked me to call your attention to the tops of the plants, their appearance is similar to snake bones from which similarity it was named he states… Kiowa name of the plant is Zane-na-dah or Snake Medicine.”

Adding golden currant to your landscape will bring spring flowers with intoxicating fragrance and produce currants to be enjoyed in cooking or left on the plant for wildlife.

Mary Nemececk President of Burroughs Audubon

The bright spring blooms of golden currant produce an pleasant aroma described as cloves or vanilla. (Photo: Mary Nemecek)

Here are some ways you can use golden currant in culinary creations:

Golden Currant Jelly

- Mix 4 cups of juice (after boiling 3 quarts of currants extracting from a jelly bag, allowed to drip overnight) with 3 cups of sugar - Heat to boiling - Cook for 5 minutes - Can into sterile jars

Golden Currant Jam

- Save the pulp from the juice and mix with ¾ cup sugar - Cook until thick - Can into sterile jars

Add to your Apple Pie

- Use your favorite apple pie recipe with 2 cups of sliced apples and 2 cups of golden currants (stem and blossom end cut off)

Golden Currant Chutney

- Bring currants to a boil with water - Add sugar, ginger, cloves and simmer for 15 minutes - Add cornstartch to thicken - Can into sterile jars