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#1
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sweet blackcurrent
are these ever grafted on to different root stocks?
Hayley |
#2
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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 |
#3
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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. |
#4
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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 |
#5
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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 |
#6
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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 |
#7
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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 |
#8
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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 |
#9
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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 |
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