Wild flowering currant

Spring is finally here, bringing with it my busiest season! As soon as the weather starts to improve (which is quite the feat in rainy Vancouver winters), I make it a point to venture out into the forests. One of my favorite activities during this time is foraging for flowering currants. These beauties are native to BC and are almost emblematic of springtime here.

As I wander through the woods, I find myself in the company of hummingbirds, drawn to the vibrant blooms just as I am. Picking flowering currants feels like a timeless endeavor, as if I could do it forever and never tire of it. Did you know that there are different varieties of flowering currants?

One of the darker-hued varieties captured in my photos is Ribes sanguineum 'Pulborough Scarlet'. These specimens boast a delightfully acidic fragrance that fills the air around them. On the other hand, the paler blooms belong to the native variety, commonly known as wild flowering currant or Ribes sanguineum 'Atrorubens'. These carry a scent reminiscent of cucumber, with both sweet and acidic notes dancing through the air.

While I appreciate the unique qualities of each variety, I must admit a personal fondness for the native blooms. There's something about their aroma that resonates with me on a deeper level, though both share a similarly distinctive base scent that sets them apart from other spring flowers.

You can experience this wonderful aroma of either variety at an event hosted by my workplace, Acorn Restaurant: the Pamplemus-jus X Acorn Easter Brunch. “A unique brunch event to celebrate Spring and one of our favourite Okanagan wineries - Pamplemousse Jus!”

I am going to include the flowers on one of the menu item. Tickets are available now.