From this selection the reader who is interested in shrubby yagodnik, learns in detail that itself the white currant, about its curative, food values, about features of an agrotechnology of cultivation of this culture represents.
"Raise a black currant for grandsons, red for children, and white for itself".
(Popular wisdom)
Usual culture, with unusual qualities
In modern gardens the white currant nezayosluzhenno is offended by attention. The best place is allocated for it not, she doesn’t receive and due leaving. And it is vain. After all it possesses many uniyokalny properties.
Biological features
The currant with white and red fruits belongs to one type of RibesmbrumL. Bushes of the majority of grades pryamorosly, compressed, dostigayut in height of 1,5 m and more. The bush basis quickly enough becomes bare. Escapes of two – and three-year age fructify and is more senior. Most of all fruit kidneys is on borders prirostov therefore the main crop is formed closer to a top, however it doesn’t exclude a ployodonosheniye along all escape. At white smorodiny pobegovosstanovitelny ability vyrazhena is weaker, than at black, is less formed zero (annual) escapes. But branches keep efficiency till eight years, much more long, than at a black currant.
For a white currant the superficial zaleganiye of root system is characteristic. Bulk of soaking-up roots naxoditsya in the top layer of earth. However polnovozrastny the bush possesses saturated high-grade root system, poyoety a white currant – high-drought-resistant culture.
To put a white currant it is necessary with a zaglubleniye on 5 – 7 cm (standard bushes differently will grow) and vertically, without an inclination (that there was no bush samozagushcheniye). Dreyovesina, the bark, kidneys and leaves of a white and red currant, unlike black, don’t contain efironosny cages therefore they have no smell specific to a black currant. Berries of a white currant can have a kremoyovy and yellow shade.
White currant – winter-hardy culture. It svetolyubiva, is very undemanding to the soil. Unlike a black currant, shows big stability to a lack of soil moisture and not so painfully transfers povyshenyony dryness of air. Well grows on easy fertile soils with a low zaleganiye of ground waters. Less blagopriyatny opodzolenny soils, aren’t so suitable strongly opodzolenny, boggy and salted. On sandy soils can grow if in a landing hole brought organic chemistry, and also under condition of regular podkormok and watering.
As bushes of a currant white outwardly don’t differ from red, be vigilant and buy saplings only from those to whom you trust.
Berries for health and longevity
According to the content of vitamin C the white currant concedes to the cheryony. In white berries of this vitamin to 45mg the %, is also R-active substances (katexiny, antociany, lejkoantociany), necessary for health of the person (to 5mg %). Follows otmetit that vitamin C and R-active substances, vzaimodejstvuya with each other, sharply increase resilience of an orgayonizm to adverse factors of environment. Important also combination of these two substances.
White berries contain on the average 7,2 % of Sugars. On this indicator Bayan grades, Ural white and the Squirrel are in the lead. Modern grades on the average contain 1,8 % of organic acids (lemon, apple, wine, salitsiyolovy and amber). It is necessary to note that taste of berries opredelyaetsya not only the content of Sugars, but also sakharokis-lotny factor.
Berries of a white and red currant among traditional garden cultures are allocated with the high content of pektiyonovy substances which are so important in medical profilakticheskom a food. Pectinaceous substances, it is easy forming kolyoloidny solutions, possess enveloping property. Thanks to it they promote healing of ulcer defeats of a stomach and an intestinal path. Huge property of pectinaceous substances to neutralize and deduce from an organism of salt of heavy metals and radionuklidov has the znacheyony. The content of pectinaceous substances in white smorodine on the average – 8,5 %.
According to the published data, berries of a white currant contain B-i vitamins, Vg, N, E, at small amounts there is a potassium, phosphorus, calcium, magnesium, iron, copper, and iodine contains in 3 times more than in a black currant.
White currant doctors recommend for people (especially children), suffering an allergy to the painted berries and fruit.
Favourite grades
Usually grades of a white currant compare to very known grade the Versailles white. But now the wide rasproyostraneniye is deserved by new vysokovitaminyony, krupnoplodny grades of the Bayan (selector L.V. Bayanova) and Ural white (selector V. S. Ilyin). These grades with strongly pronounced sweet refreshing taste equally privlekayut both children, and adults.
Bayan
One of the best grades of a white currant on quality of fruits, productivity, stability to diseases. The bush pryamorosly, high, powerful, doesn’t demand special scraps. Brush long, dense and beautiful. Berries white, with a cream shade, sweet, with a kislinka, long remain on a bush. From them receive high quality wine, jelly of a good consistence, tasty juice. Are good in a freezing, but especially fresh.
The Ural white
One of the most sweet grades white smorodiny. A bush more sprawling, than the Bayan, neprixotliv in leaving. Brushes of average size, dense, berries slightly yellowish, sweet, long hang on a bush. The grade is good for fresh consumption and any processing. From fruits of this grade receive the most sweet juice.
Useful house preparations from a white currant
Juice
For preparation of juice use the ripened berries. Them wash, let’s flow down to water, crush and pressuyut. To preserve juice it is better without diluting by water at temperature of 80 – 85 °C.
Very well juice from a white currant to mix with juice from raspberry or wild strawberry, and also with slabokisyoly apple juice. For improvement of aroma and color it is possible to add juice from a black currant and a cherry.
Jelly
To 1 l of svezheotzhaty juice add 0,8-1 kg saxara, heat up at continuous stirring to dissolution of sugar and on slow fire uvarivayut on 1/3 from initial volume.
Jelly the amateur
Svezheotzhaty juice mix with sugar (a sootyonosheniye 1:2), carefully stir before complete dissolution of sugar. If sugar was badly dissolved, weight warm up. Spill in well washed up and calcinated banks, cork the boiled zhesyotyany varnished covers and store in a prokhladyony room. Such it is good to jelly to submit to cottage cheese, pancakes, etc.
(On Ogorodnik magazine materials).