Currants, Gooseberries, & Jostaberries
Currants, Gooseberries, & Jostaberries
Ribes spp.
Currants, gooseberries, and jostaberries are generally low maintenance, adaptable bushes that are easy to care for. While black currants are primarily best when made into juice or preserves, jostaberries, gooseberries, and red currants are versatile berries that can be eaten fresh or processed. Just be mindful of the thorns on gooseberries! These plants are self-pollinating.
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Species: Ribes rubrum
History: Pink Champagne currants are a cross between red and white currants. Although the exact origin is unclear, this variety was listed in the catalogue of William Prince's nursery in New York as early as the 1800s.
Why We Grow It: Considered to be one of the best fresh eating currants, Pink Champagne produces beautiful translucent pink berries that have a sweet, delicate flavour. They are easy to grow and produce numerous clusters of hanging, pink berries.
Species: Ribes nigrum
History: Titania black currant was developed by Pal Tamas in Sweden. It was bred as a cross between the varieties Consort, Kayaanin Musta, and Altaskaya Dessertnaya in 1969 and chosen for further evaluation in 1974. Since its release it has become one of the most popular currants in North America.
Why We Grow It: It is easy to see why Titania has become so popular. It produces large, juicy berries with a rich, mild flavour. It is also resistant to White Pine Blister Rust and mildew. The berries are great for a variety of uses, such as the black currant scones and black currant and blueberry tarts Steph made (see pictures)!
Species: Ribes rubrum
History: Developed in Holland, White Pearl currants, like all white currants, are actually an albino mutation of red currants. This variety has been popular in Europe for quite some time, although aside from its place of origin it appears there is little information on how it came to be.
Why We Grow It: These delicate translucent berries are white with a pinkish-gold hue, making them delightful to see growing in the garden. They have sweet and mild flavour that is slightly floral. The plant itself is quite cold hardy and bears prolific crops.
2026/2027 Staff Favourite
Becker currants are Jenni's favourite this year! In her words: “What I enjoy most is turning these currants into a homemade cordial. Their bold, tangy taste creates a rich syrup that captures the essence of summer. Mixed with chilled bubbly water, the cordial becomes an incredibly refreshing drink—crisp, lightly sweet, and bursting with distinctive flavour. It's simple to make and super packed with Vitamin C which helps boost your immune system, reduce inflammation, and support heart health. For me, Becker red currants represent a way of preserving something delicious, and they transform an ordinary glass of sparkling water into a refreshing treat!”
All Staff Favourites are 20% off. The Staff Favourite Discount cannot be combined with other quantity discounts.
Species: Ribes rubrum
History: These red currants come from the Becker family homestead near Wellesley, Ontario where we are located. This is a great way to try something truly local!
Why We Grow It: In our experience, Becker red currants are reliable and productive. The fruit produced by Becker red currants are larger than those produced by Red Lake and make a wonderful juice. They can also be used for cooking and baking, such as the tarts made by Steph that are pictured here!
Species: Ribes nigrum
History: This black currant is a family classic that was grown by Ken's great-grandmother.
Why We Grow It: Grandma Ethel produces large fruit with a slightly stronger flavour than Titania and an unusual sweetness for a currant. The berries make a very tasty juice - the recipe can be found further below!
A note on the "Grandma" Series: Inspired by this modest currants' success here at the nursery, we decided to curate our own repertoire of family favourites! Check out our tried-n-true gooseberries, rhubarb and raspberries.
Species: Ribes uva-crispa x Ribes missouriense
History: Pixwell was developed at the North Dakota Experiment Station in a gooseberry breeding program that began in 1920. A cross between Oregon Champion and Ribes missouriense, the variety was eventually released in 1932. Pixwell was named for it's less thorny nature - as in smaller and less thorns than most gooseberries, especially as it grows older - which makes it easier to pick the berries.
Why We Grow It: Aside from living up to its name, Pixwell produces green berries that turn a lovely shade of pink to deep plummy-purple-red once they are fully ripe - though you can use the green berries for tangy chutneys and the pink stage is nice fresh too. The medium berries have sweet flesh and tart skin, and are great for fresh eating, pies, and preserving.
Species: Ribes uva-crispa
History: Sébastien was developed in Ottawa.
Why We Grow It: This nearly thornless variety excellent red gooseberries that are good for fresh eating or making into pies and jellies.
Species: Ribes x nidigrolaria, a cross between Ribes nigrum (black currants), Ribes divaracitum (black gooseberries), and Ribes uva-crispa (European gooseberries)
History: Jostaberries were created in West Germany in 1955 by Dr. Rudolph Bauer, although attempts to cross these three plants had begun as early as 1883 without success. They were eventually released to the public in 1977.
Why We Grow It: Jostaberries are a unique cross between three plants: black currants, black gooseberries, and European gooseberries. The berries taste like gooseberries at first and transition to a black currant taste as they ripen and darken.
2026/2027 Staff Favourite
Black Velvet is Wayne's favourite this year! He has been waiting a while to select this variety as his personal favourite: "Black Velvet was what I had hoped to choose as my staff favourite last year, but we didn’t have any to sell! This year we do, and it’s my favourite of our gooseberries - I find it’s a little sweeter and more flavourful; really great for fresh eating.”
All Staff Favourites are 20% off. The Staff Favourite Discount cannot be combined with other quantity discounts.
Species: Ribes uva-crispa x Ribes divaricatum
History: There appears to be little information on the origin of Black Velvet. It is a hybrid between the European gooseberry (R. uva-crispa) and the closely related worcesterberry (R. divaricatum), a plant native to North America. As a result of its mixed parentage, Black Velvet has unique characteristics such as dark-skinned fruit, excellent disease resistance, and notable cold hardiness.
Why We Grow It: Black Velvet produces large numbers of dark reddish-purple berries with an excellent, fruity flavour that isn't too tart. It is great for fresh eating as well as making jams and jellies. This is an easy to grow plant with good cold hardiness and disease resistance.
Species: Ribes aureum
History: Golden Currants (aka Clove Currants) are native to Canada and the central US. They are a source of nectar for many pollinators including butterflies, bees, and hummingbirds and the berries are a food source for various bird species. Indigenous peoples traditionally harvest the berries and use parts of the plant medicinally. Golden Currants are also used as landscape/ornamental plants, particularly in native plant gardens.
Why We Grow It: Golden Currants are an excellent plant for those looking to add more native plants to their collection. This hardy and adaptable shrub produces numerous yellow blooms that smell similar to cloves (hence the other common name) and attract many pollinators including hummingbirds. Later in the summer, the small, dark berries can be harvested from the bush for use in jams, preserves, and baking or can be left to feed the birds.