Yes, various parts of plants referred to as "pink currant" are indeed edible, though the specific edible parts can differ depending on the plant in question.
Understanding 'Pink Currant': Two Main Interpretations
The term "pink currant" can refer to two distinct types of plants, each with its own culinary characteristics and uses. It's crucial to identify which plant you are referring to for accurate edibility information.
1. Pink-Fruited Edible Currants (Ribes species)
This interpretation refers to specific cultivars of currants that produce pink berries. These are typically varieties of Ribes rubrum (red currant) or Ribes sativum, often known as 'Pink Champagne Currant' or simply 'Pink Currant'. These are cultivated specifically for their fruit.
- Edible Parts: The berries are the primary edible part.
- Flavor Profile: These berries offer a delightful balance of sweet and tart flavors, often slightly less acidic than traditional red currants and sweeter than white currants.
- Culinary Uses: Pink-fruited currants are versatile in the kitchen.
- Fresh Eating: Excellent for snacking directly from the bush.
- Desserts: Ideal in pies, tarts, crumbles, and as a beautiful garnish for various pastries and fruit salads.
- Jams & Jellies: Their natural pectin content makes them perfect for creating flavorful preserves.
- Sauces: Can be used to create sweet or savory sauces for meats, poultry, or desserts.
- Beverages: Often incorporated into cordials, syrups, smoothies, and refreshing fruit-infused drinks.
For more information on cultivating and using edible currants, you can explore resources like the RHS on growing currants or the Oregon State University Extension on growing currants and gooseberries.
2. Flowering Currant (Ribes sanguineum) – The Ornamental Variety
This refers to Ribes sanguineum, an ornamental shrub commonly known as "Flowering Currant." It is primarily grown for its beautiful clusters of pink to red flowers that bloom in spring. While mostly ornamental, certain parts of this plant also have culinary uses.
- Edible Parts & Culinary Uses:
- Pink Blooms: The gorgeous pink flowers can be infused into liquids to create various culinary delights. These include:
- Cordial: A fragrant, non-alcoholic drink base.
- Aromatic Syrup: Perfect for sweetening beverages, pancakes, or drizzling over desserts.
- Strongly Full-Bodied Liqueur: An alcoholic infusion for specialty cocktails.
- Floral Vinegar: A unique addition to salad dressings and marinades.
- Soothing Tea: A calming and subtly flavored herbal infusion.
- Leaves: The leaves are also edible and are best utilized by infusing them into herbal tea, offering a subtle, pleasant flavor.
- Berries: The dark blue to black berries of Ribes sanguineum are technically edible but are generally considered unpalatable due to their bland, insipid, or slightly astringent taste. While not toxic, they are not typically consumed for their flavor.
- Pink Blooms: The gorgeous pink flowers can be infused into liquids to create various culinary delights. These include:
You can learn more about Ribes sanguineum from reputable sources such as the Missouri Botanical Garden plant finder.
Summary of Edible Parts by "Pink Currant" Type
To clarify the edibility based on the interpretation of "pink currant":
| Type of "Pink Currant" | Edible Parts | Primary Culinary Use | Flavor Profile |
|---|---|---|---|
| Pink-Fruited Edible Currants | Berries | Fresh eating, desserts, jams | Sweet-tart, less acidic than red currants |
| Flowering Currant (R. sanguineum) | Flowers, Leaves | Infusions (cordial, tea, etc.) | Floral, mild (flowers); mild, herbal (leaves) |
| Flowering Currant (R. sanguineum) | Berries (technically) | Not typically consumed | Bland, insipid, or astringent |
Always ensure correct plant identification before consuming any wild or garden plant to avoid confusion with non-edible or toxic species.
