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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Ribes alpinum |
June: Fruit set and development.
Used in traditional medicine and cooking Valued in mountains for resilience and health benefits
Low shrub with small dark green leaves Berries are small, dark blue, clustered in racemes
Grows in mountainous and forested regions of Europe and Asia Berries are hand-picked in late summer to early autumn
Best to harvest berries in dry morning weather Pick carefully to avoid damaging the bush
Rinse berries with cool water Store in refrigerator or freeze for long-term storage
Berry: Dark blue, small, slightly sour
Leaf: Used for teas and infusions
Leaf: Used for teas and infusions
Alpine Currant Jam (Cooking)
Sweet and sour taste with rich aroma
Sweet and sour taste with rich aroma
1. Wash berries and remove stems.
2. Cover with sugar in 1:1 ratio, leave for 1 hour.
3. Cook on low heat for 15-20 minutes, stirring.
2. Cover with sugar in 1:1 ratio, leave for 1 hour.
3. Cook on low heat for 15-20 minutes, stirring.
Alpine Currant Compote (Boiling)
Refreshing and vitamin-rich drink
Refreshing and vitamin-rich drink
1. Wash berries and cover with water.
2. Bring to boil and cook 10 minutes.
3. Sweeten to taste, cool and serve.
2. Bring to boil and cook 10 minutes.
3. Sweeten to taste, cool and serve.
Alpine Currant Sauce for Meat (Cooking)
Sweet and sour sauce with tangy flavor
Sweet and sour sauce with tangy flavor
1. Cook berries with sugar and spices for 15 minutes.
2. Strain through sieve for smooth texture.
3. Served with roasted meat and poultry.
2. Strain through sieve for smooth texture.
3. Served with roasted meat and poultry.
Alpine Currant Leaf Tea (Brewing)
Healthy and aromatic beverage
Healthy and aromatic beverage
1. Pour boiling water over dried leaves.
2. Steep for 10-15 minutes.
3. Serve with honey or lemon to taste.
2. Steep for 10-15 minutes.
3. Serve with honey or lemon to taste.