Groseilles or red currants
I was sitting with her next to a barn, hidden behind one of the red currant bushes. It was the second bush out of ten that we picked the berries from for juice which she would later press and pour in jars to sterilise. For someone who was just six years old, it might have been a torture to pick berries with my grandmother while other kids played with friends, but I was so happy to be there. I believe that is one of the fondest memories I have from spending time with my grandmother (I have quite a few), since I remember it as a jolly one, talking, laughing, and eating (read — I was eating) enormous amounts of red currants. One by one, the baskets were full, to be taken to the kitchen and turned into a sour juice that the whole family would drink the whole year whenever craving for something special. Yes, not every day, but on special occasions.
Yet, the story of red currants is not as jolly as that picking time, and I have met a good deal of people in my life who do not like the sour taste of red currants at all or have a trauma from picking them. But for me, it has become a tremendously sacred berry. Maybe because it is linked with a sacred memory, but maybe I just love them; as for a true Latvian, red currants (called groseilles in France) run in the blood and are always bought in kilograms, not small boxes, like here in France and many places around the world.
Yes, groseilles are sold in small 125 g or 250 g boxes for an enormous price here in France during summer. At least for me, they are at an enormous price, as for the same price that you get 250 g here, you could buy at least a kilo in Latvia. Not to mention, they are in almost every classical Latvian garden and were in mine, too. Now, living in France, it has become a treat, and maybe it is good that it has turned out like that, as together with those emotions and my grandmother’s spirit, they have gained greater importance in my life.
Sadly, they have been used mostly to decorate desserts, cakes, and most bizarrely, some cheese plates, but it is good to remember that red currants are not good solely for that, as with their high beneficial content, they deliver so much more. High levels of vitamin C helps digestion and collagen development, they are a good source of fibre and iron, and also are very good for skin and hair. On top of that, they can fight infections, help to develop red blood cell formation, increase bone strength, and simply taste good as they are or in muffins, cakes, and desserts.
