I have been experimenting with small fruits in the back 40 (feet) of My Little Farm in Town. I am not a big fan of red currants but have had some wonderful experiences eating black currants made into jam.
I have some red and white currants growing successfully in some very inhospitable ground under my weeping willow tree, so I decided to try some other varieties in other parts of the yard.
I planted two varieties of black currant in another area of the backyard last spring. One bush lived and the other died. From the plant that survived, I picked a handful of fruit this summer. Just enough for a batch of scones with the addition of some raspberries picked from another part of the yard.
I’m going to go back to Jungs and buy a bunch more bareroot plants next March. God willing I’ll be making black currant preserves in years to come! Begonia