Pink Currants (Bare-rooted)
Not as commonly available and sweeter than their red relations, pink currants can be eaten straight from the plant, are delicious in desserts and make the most wonderful jams and jellies because of their high pectin level. They also look particularly attractive when used as a decoration and draped over the top of cakes.
Available for despatch from late November to March.
View Ken Muir's 'Guide to Growing Gooseberries, Red, White and Pink Currants'.
Pink Currant ‘Gloire de Sablon’
Produces large sweet, fragrant pink currants.