{"id":10232,"date":"2026-09-22T12:43:27","date_gmt":"2026-09-22T12:43:27","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/rote-johannisbeere-ribes-rubrum\/"},"modified":"2026-09-22T12:43:27","modified_gmt":"2026-09-22T12:43:27","slug":"rote-johannisbeere-ribes-rubrum","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/rote-johannisbeere-ribes-rubrum\/","title":{"rendered":"Redcurrant (Ribes rubrum)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Redcurrant (Ribes rubrum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Ribes rubrum<small>Gooseberry family (Grossulariaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The berries<small>fresh, as jelly, juice or syrup<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Bright, tangy, and sour<small>with a delicate sweetness when fully ripe<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Western and Central Europe<small>in the garden since the late Middle Ages<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">acid and pectin<small>the classic jelly berry<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">June to August<small>the first ripen around St. John&#039;s Day<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The red currant is the quintessential tart garden berry: small, glossy, and growing in long clusters. It provides vitamin C, fiber, and plenty of fruit acid \u2013 and so much pectin that its juice almost gels on its own. While its vitamin C content is significantly lower than that of its black cousin, it remains a refreshing, local summer fruit.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The berry from St. John&#039;s Day<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27800%27%20viewBox%3D%270%200%201200%20800%27%3E%3Crect%20width%3D%271200%27%20height%3D%27800%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/rote-johannisbeere-ribes-rubrum.jpg\" alt=\"Rote Johannisbeeren in einer Holzschale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">It bears its name because the first varieties ripen around June 24th - the day of John the Baptist.<\/p>\n<p class=\"ea-drop\">Unlike many fruits, currants did not have to be introduced from the south: wild varieties grow in the damp forests and floodplains of Western and Central Europe. The Greeks and Romans hardly knew them. It was only in the late Middle Ages that monastery gardeners and farmers brought the bushes into their gardens, first in the Netherlands, France, and Germany.<\/p>\n<p>In Austria and Bavaria, it&#039;s still called Ribisel, and in Switzerland, &quot;Meertr\u00fcbeli.&quot; White currants, by the way, aren&#039;t a separate species, but a colorless variety of red currants lacking anthocyanins. Today, currants are a staple in almost every allotment garden and are also commercially cultivated in Germany.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What red currants can do for you<\/h2>\n<p class=\"ea-drop\">According to USDA data, 100 g of red currants provide approximately 41 mg of vitamin D. <strong>Vitamin C<\/strong> This covers almost half of the daily requirement. Blackcurrants, with around 180 mg, contain more than four times that amount. Red currants also provide a good 4 g. <strong>Dietary fiber<\/strong>, It contains approximately 275 mg of potassium and only about 56 kcal. Most of the fiber is found in the peel and seeds.<\/p>\n<p>They owe their typical taste to the <strong>Citric and malic acid<\/strong>. The acid makes the berries refreshing and protects their color and vitamin C during cooking, but it irritates sensitive stomachs and tooth enamel. The red color comes from <strong>Anthocyanins<\/strong>, which make up the largest part of the polyphenols in red varieties - but in much smaller quantities than in blackcurrants or blueberries.<\/p>\n<p>What&#039;s special about this is... <strong>pectin<\/strong>Together with the acid, it ensures that currant juice gels reliably when cooked with sugar. Pectin is a soluble fiber that swells in the intestines and creates a feeling of fullness. There are hardly any targeted studies on the health effects of red currants \u2013 they are simply a good, vitamin-rich summer fruit.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 41 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 180 mg<\/b><span>Vitamin C in 100g of blackcurrant for comparison<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 4 g<\/b><span>Dietary fiber per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>June 24<\/b><span>St. John&#039;s Day - namesake of the berry<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in red currants<\/h2>\n<p>Red currants contain water, fructose and glucose, citric and malic acid, pectin and other dietary fiber, vitamin C, some vitamin K and folate, as well as potassium, calcium, magnesium, and iron. Polyphenols present include anthocyanins (especially cyanidin glycosides), flavonols such as quercetin, proanthocyanidins, and phenolic acids.<\/p>\n<p>White currants have a similar composition but do not contain anthocyanins and have a slightly milder taste. Some of the vitamin C is lost during cooking, while pectin and minerals are largely retained.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes currants stronger<\/h2>\n<p>The acidity of the blackcurrant needs a soft counterpart - and goes surprisingly well with savory dishes.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Creamy<\/span><\/p>\n<div class=\"mit\">with <i>Quark &amp; Yogurt<\/i><\/div>\n<p>It reduces acidity and adds protein.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">with <i>oatmeal<\/i><\/div>\n<p>Vitamin C helps with plant-based iron.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>ripe strawberries<\/i><\/div>\n<p>It balances the acid without sugar.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Hearty<\/span><\/p>\n<div class=\"mit\">with <i>Game &amp; Cheese<\/i><\/div>\n<p>As jelly or Cumberland sauce.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Berry mix<\/span><\/p>\n<div class=\"mit\">with <i>Raspberries &amp; Gooseberries<\/i><\/div>\n<p>For red berry compote.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">aroma<\/span><\/p>\n<div class=\"mit\">with <i>Vanilla or mint<\/i><\/div>\n<p>It rounds off the flavor.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Teeth<\/span><\/p>\n<div class=\"mit\">not <i>Clean immediately afterwards<\/i><\/div>\n<p>The acid will soften the tooth enamel briefly - wait 30 minutes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not <i>in large quantities on an empty stomach<\/i><\/div>\n<p>May worsen heartburn.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sugar<\/span><\/p>\n<div class=\"mit\">not only as <i>Jelly and syrup<\/i><\/div>\n<p>Then the sugar predominates.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Wash<\/span><\/p>\n<div class=\"mit\">not <i>Leave to soak in water for a long time<\/i><\/div>\n<p>The berries burst and become leached.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>store for days<\/i><\/div>\n<p>Keep refrigerated for a maximum of three days.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vitamin C<\/span><\/p>\n<div class=\"mit\">not as <i>Replacement for Black<\/i><\/div>\n<p>Significantly less vitamin C.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">blackcurrant jelly<\/span><span class=\"w\">Clear, solid, bright red.<\/span><\/li>\n<li><span class=\"g\">currant cake<\/span><span class=\"w\">With a meringue topping.<\/span><\/li>\n<li><span class=\"g\">Red fruit jelly<\/span><span class=\"w\">With other summer berries.<\/span><\/li>\n<li><span class=\"g\">Cumberland sauce<\/span><span class=\"w\">With game and p\u00e2t\u00e9.<\/span><\/li>\n<li><span class=\"g\">blackcurrant syrup<\/span><span class=\"w\">With water as a spritzer.<\/span><\/li>\n<li><span class=\"g\">quark dish<\/span><span class=\"w\">With a little honey.<\/span><\/li>\n<li><span class=\"g\">Muesli<\/span><span class=\"w\">Freshly sprinkled over oats.<\/span><\/li>\n<li><span class=\"g\">Sorbet<\/span><span class=\"w\">Crisp and cool.<\/span><\/li>\n<li><span class=\"g\">lettuce<\/span><span class=\"w\">A few berries on a bed of lamb&#039;s lettuce with goat cheese.<\/span><\/li>\n<li><span class=\"g\">Chutney<\/span><span class=\"w\">With onion and vinegar.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Hold the bunches in one hand and strip the berries off with a fork \u2013 this process, known as destemming, is quick and gentle. Wash them just before eating, ideally while still on the bunch.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Blackcurrant jelly with its own pectin<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>blackcurrant jelly<\/h3>\n<ol>\n<li>Wash 1 kg of red currants and boil them with 100 ml of water, including the stems, until the berries burst.<\/li>\n<li>Place the mixture into a cloth or fine sieve and let the juice drain without pressing.<\/li>\n<li>Boil 750 ml of juice with 500 g of sugar or gelling sugar 2:1 and boil vigorously according to the package instructions.<\/li>\n<li>Perform a gel test: A drop placed on a cold plate should solidify.<\/li>\n<li>Pour hot into clean jars and seal immediately.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For a supply from your own garden. Currants contain so much pectin and acid that they gel well even with less sugar. A treat, not a medicine.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>A teaspoonful for breakfast or as a side dish. Because of the sugar, jelly is best reserved for small portions \u2013 fresh berries are a better choice.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Blackcurrants are not described in classical Ayurveda. According to modern classification, they are considered sour and cooling \u2013 refreshing in summer, but only in small quantities for those with high Pitta dosha.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), red currants do not play a traditional role. In Western TCM dietary theory, they are classified as acidic and cooling, and are said to preserve body fluids and cool heat.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Acid:<\/strong> If you have a sensitive stomach, heartburn, or gastritis, consume only small amounts.<\/li>\n<li><strong>Teeth:<\/strong> Rinse with water after eating, then wait half an hour before brushing your teeth.<\/li>\n<li><strong>Sugar:<\/strong> Jelly, syrup and nectar contain a lot of added sugar.<\/li>\n<li><strong>Allergy:<\/strong> Reactions to currants are rare, but have been described.<\/li>\n<li><strong>Wash:<\/strong> Rinse purchased and locally picked berries briefly before eating.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/schwarze-johannisbeere-ribes-nigrum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Blackcurrant<\/span><span class=\"d\">The vitamin C leader.<\/span><\/a><a href=\"\/en\/wiki-archiv\/stachelbeere-ribes-uva-crispa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">gooseberry<\/span><span class=\"d\">The close relative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/himbeere-rubus-idaeus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">raspberry<\/span><span class=\"d\">For the red berry compote.<\/span><\/a><a href=\"\/en\/wiki-archiv\/erdbeere-fragaria-ananassa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">strawberry<\/span><span class=\"d\">A sweet addition in early summer.<\/span><\/a><a href=\"\/en\/wiki-archiv\/cranberry-vaccinium-macrocarpon\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cranberry<\/span><span class=\"d\">Another sour berry.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">Natural Vitamin C.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Currants, red and white, raw<\/em>.<\/li>\n<li>USDA FoodData Central: <em>Currants, European black, raw<\/em>.<\/li>\n<li>M\u00e4\u00e4tt\u00e4 K, Kamal-Eldin A, T\u00f6rr\u00f6nen R. <em>Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.).<\/em> Antioxidants &amp; Redox Signaling 2001; 3(6): 981\u2013993.<\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>The currants are ripe.<\/em> Press release, 2023.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Rote Johannisbeere (Ribes rubrum) Botanischer Name Ribes rubrumStachelbeergew\u00e4chse (Grossulariaceae) Verwendet wird Die Beerenfrisch, als Gelee, Saft oder Sirup Geschmack Hell, spritzig sauermit feiner S\u00fc\u00dfe bei voller Reife Herkunft West- und Mitteleuropaseit dem Sp\u00e4tmittelalter im Garten Bekannt f\u00fcr S\u00e4ure und Pektindie klassische Gelee-Beere Saison Juni bis Augustdie ersten reifen um den Johannistag Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte<\/p>","protected":false},"author":1,"featured_media":10231,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10232","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=10232"}],"version-history":[{"count":0,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10232\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/10231"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=10232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}