Ribes cereum var. colubrinumC.L.Hitchc.[2] Ribes cereum var. farinosumJancz.[3] Ribes cereum var. pedicellareA.Gray[4] Ribes cereum var. viridescens Jancz. [5] Ribes inebriansLindl.[6] Ribes spathianumKoehne
Ribes cereum is a species of
currant known by the common names wax currant[7] and squaw currant;[8] the pedicellare variety is known as whisky currant. The species is native to western North America.
Description
Ribes cereum is a spreading or erect
shrub growing between 20 centimetres (8 inches) and 2 metres (6+1⁄2 feet) in height.[9] The stems are fuzzy, often very glandular, and lack spines and prickles. The gray-green
leaves are somewhat rounded and divided into shallow lobes[8] which are toothed along the edges. The
leaves are hairless to quite hairy and usually studded with visible resin glands, particularly around the edges. The
inflorescence is a clustered
raceme of 2 to 9 flowers. The small flower is tubular with the white to pink
sepals curling open at the tips to form a corolla-like structure. Inside there are minute white or pinkish petals, five
stamens, and two protruding green
styles. The fruit is a rather tasteless orange-red
berry[8] up to 1 cm (3⁄8 in) wide, with a characteristically long, dried flower remnant at the end.[9]
The plant is aromatic, with a spicy scent.[9] The hairs on much of the plant can contribute to a carrion-like odor.[8]
It grows in several types of habitat, including mountain forests in
alpine climates,
sagebrush, and woodlands. It can grow in many types of soils, including sandy soils and soil made of clay substrates,
serpentine soils, and
lava beds.[11]
Ecology
The berries are a significant food source for deer[8] and are consumed by other animals.[12]
Uses
Some
Native American tribes ate the berries.[13] The
Zuni people eat the berries of the pedicellare variety, as well as the leaves with uncooked mutton fat or deer fat.[14] One field guide reports that the berries are somewhat toxic and can have an unpleasant flavor.[15] Eating too many may cause a burning feeling in the throat.[8] One source says they are good when ripe, and can be made into jam or pie fillings.[13]
^USDA, NRCS (n.d.).
"Ribes cereum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 22 October 2015.
Ribes cereum var. colubrinumC.L.Hitchc.[2] Ribes cereum var. farinosumJancz.[3] Ribes cereum var. pedicellareA.Gray[4] Ribes cereum var. viridescens Jancz. [5] Ribes inebriansLindl.[6] Ribes spathianumKoehne
Ribes cereum is a species of
currant known by the common names wax currant[7] and squaw currant;[8] the pedicellare variety is known as whisky currant. The species is native to western North America.
Description
Ribes cereum is a spreading or erect
shrub growing between 20 centimetres (8 inches) and 2 metres (6+1⁄2 feet) in height.[9] The stems are fuzzy, often very glandular, and lack spines and prickles. The gray-green
leaves are somewhat rounded and divided into shallow lobes[8] which are toothed along the edges. The
leaves are hairless to quite hairy and usually studded with visible resin glands, particularly around the edges. The
inflorescence is a clustered
raceme of 2 to 9 flowers. The small flower is tubular with the white to pink
sepals curling open at the tips to form a corolla-like structure. Inside there are minute white or pinkish petals, five
stamens, and two protruding green
styles. The fruit is a rather tasteless orange-red
berry[8] up to 1 cm (3⁄8 in) wide, with a characteristically long, dried flower remnant at the end.[9]
The plant is aromatic, with a spicy scent.[9] The hairs on much of the plant can contribute to a carrion-like odor.[8]
It grows in several types of habitat, including mountain forests in
alpine climates,
sagebrush, and woodlands. It can grow in many types of soils, including sandy soils and soil made of clay substrates,
serpentine soils, and
lava beds.[11]
Ecology
The berries are a significant food source for deer[8] and are consumed by other animals.[12]
Uses
Some
Native American tribes ate the berries.[13] The
Zuni people eat the berries of the pedicellare variety, as well as the leaves with uncooked mutton fat or deer fat.[14] One field guide reports that the berries are somewhat toxic and can have an unpleasant flavor.[15] Eating too many may cause a burning feeling in the throat.[8] One source says they are good when ripe, and can be made into jam or pie fillings.[13]
^USDA, NRCS (n.d.).
"Ribes cereum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 22 October 2015.