Jostaberry is a new type of berry that combines the best qualities of blackcurrant and gooseberry. It grows well in colder climates and can produce up to 12 pounds of berries per bush each year. The berries are high in vitamin C and can be eaten raw, cooked, frozen, or juiced.
The jostaberry or nidigrolaria currant may be a new name for many people, as it is a relatively new type of berry. It is a cross between a blackcurrant and a gooseberry, taking the best qualities of both and combining them into a sweet, tangy and flavorful berry that grows prolifically on a disease-resistant, thornless bush. Dr. Rudolph Bauer achieved initial results after decades of work, but these high-performance implants have only recently been introduced to the public.
Growing jostaberry bush requires light soil with high organic levels. This bush is great for colder climates and can survive temperatures as low as -40 degrees Fahrenheit (-40 degrees Celsius); however, if the temperature often drops far below it, some test plants should be grown for the first year to see if they can thrive in such a cold environment. It can also withstand hot summer months, making it an excellent choice for warmer climates. The jostaberry bush can grow up to 1.8 meters or even taller.
While the plant is not widely available, it can be purchased from a well-stocked nursery, online website, or catalog. When available, plants are usually sold potted or bare root. For those sold bare root, they should be planted in the early spring months, while potted jostaberry bushes can be planted anytime. They should be planted 6 feet (1.8 m) apart in full to partial sunlight, depending on the climate of the area. In the winter months, they should get a good dose of fertiliser, compost and manure to help them survive the cold.
It is best to prune jostaberry bush in late winter by cutting back any broken branches. Since they are propagated from cuttings, gardeners can cut some canes to the ground to encourage new growth. Each bush can produce up to 12 pounds (5.4 kg) of berries each year. The berries are initially green in color and are in clusters of three to five berries per bunch. When they’re ready to pick, they’re deep purple and high in vitamin C.
Jostaberries can be eaten raw, processed, cooked, frozen or juiced. Many people like to make jams and jellies, while others prefer to snack on berries without additives. Since the bushes produce such a large amount of fruit, most people don’t have to stick to one use for the berries, but can try them all.
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