sweet blackcurrent
 

are these ever grafted on to different root stocks?
Hayley

sweet blackcurrent
 

hayley wrote in message ...
are these ever grafted on to different root stocks?
Hayley


?? They are normally encouraged to throw new shoots from
the roots by planting very deep and by pruning at least some
shoots down to ground level each year. Grafting onto a different
rootstock would make life very difficult.

By the way, what variety of blackcurrant are you classing as
'sweet'? I have, I admit, a sweet tooth, so maybe my opinion
doesn't count- but I've never tasted a sweet blackcurrant yet.

--
Anton

sweet blackcurrent
 

anton wrote:

snip
By the way, what variety of blackcurrant are you classing as
'sweet'? I have, I admit, a sweet tooth, so maybe my opinion
doesn't count- but I've never tasted a sweet blackcurrant yet.

I'm glad you said that. ;-)
'Thought it was just me.

--
ned

....... isn't it a shame that common sense
is not all that common.

sweet blackcurrent
 

"ned" wrote in message
...
anton wrote:

snip
By the way, what variety of blackcurrant are you classing as
'sweet'? I have, I admit, a sweet tooth, so maybe my opinion
doesn't count- but I've never tasted a sweet blackcurrant yet.

I'm glad you said that. ;-)
'Thought it was just me.

--
ned

There are some with a rather less powerful 'blackcurrant' flavour though.
I'm thinking of those relatively modern ones usually called Ben *.* - Ben
Sarek(sp?) iirc without going to the books is one we've got. Just a bit
acidy and insipid compared with the old ones like Wellington xxx but
certainly not sweet. Anybody noticed though that very ripe fruits of these
and many other acid fruits are just about edible raw but if cooked need a
mountain of sugar to make them acceptable. Chemistry Anton?

Rod

sweet blackcurrent
 

By the way, what variety of blackcurrant are you classing as
'sweet'?

maybe it's a local name - I meant Ribes Sanguineum - maybe I should have
said "flowering current". Mine appears to be turning into something which
looks like a Sloe which is why I asked about grafting.
Hayley

sweet blackcurrent
 

"hayley" wrote in message
...
By the way, what variety of blackcurrant are you classing as
'sweet'?

maybe it's a local name - I meant Ribes Sanguineum - maybe I should have
said "flowering current". Mine appears to be turning into something which
looks like a Sloe which is why I asked about grafting.
Hayley

Right - I got the wrong end of that stick ;~))
Flowering Currants are never grafted so if it's looking like a Sloe then it
probably is. Thorny with white flowers about now?

Rod

sweet blackcurrent
 

Flowering Currants are never grafted so if it's looking like a Sloe then
it
probably is. Thorny with white flowers about now?

yes - I'll chop it out then :)
Hayley

sweet blackcurrent
 

Rod wrote in message ...


There are some with a rather less powerful 'blackcurrant' flavour though.
I'm thinking of those relatively modern ones usually called Ben *.* - Ben
Sarek(sp?) iirc without going to the books is one we've got.

They have nice size currants, though, don't they?

Just a bit
acidy and insipid compared with the old ones like Wellington xxx but
certainly not sweet. Anybody noticed though that very ripe fruits of these
and many other acid fruits are just about edible raw but if cooked need a
mountain of sugar to make them acceptable. Chemistry Anton?


Er, pass. I like a mountain of sugar with [nearly] everything!

--
Anton

sweet blackcurrent
 

According to "The Fruit Expert" . "Laxton Giant" "Berries are sweet and
can be eaten fresh for desert". Boskoop Giant is also mentioned as
sweet.

Steve Harris - Cheltenham - Real address steve AT netservs DOT com