Reply to thread

Message: <blockquote data-quote="Lycanthrope" data-source="post: 447422" data-attributes="member: 562">I have hazelnut seedlings that are 1 year old and hardy for ND for sale.Also I have a bunch of varieties of honeyberry/haskap plants as well as black currant cuttings (they are fairly easy to grow from hardwood cuttings). If you arent growing black currants, and you like fruit, I would recommend giving them a try. They arent great eating fresh, but they are great in a bunch of stuff, like pies, smoothies, jams and also often used in savory cooking. PM if anyone is interested.[ATTACH=full]74729[/ATTACH]"Black currants (Ribes nigrum) are small, juicy berries renowned for their striking deep purple, almost black hue and glossy appearance. These flavorful fruits grow on resilient, deciduous shrubs that trace their origins to the cooler regions of Europe and northern Asia. The plants typically reach heights of 5 to 6 feet, with a bushy, spreading habit that makes them a striking addition to gardens or orchards. Thriving in temperate climates, black currant shrubs prefer well-drained, fertile soil and partial sunlight, bursting into bloom with small, inconspicuous flowers in spring before yielding clusters of tart, aromatic berries by mid-to-late summer. Their dark green, lobed leaves release a subtle, earthy scent when brushed, adding to the plant’s rustic charm.These berries are a nutritional powerhouse, packed with high levels of vitamin C—offering several times more than oranges—alongside potent antioxidants like anthocyanins, which give them their rich color. This combination supports a range of health benefits: bolstering the immune system, reducing inflammation, promoting cardiovascular health, and even protecting eye function by combating oxidative stress. Black currants also contain gamma-linolenic acid (GLA), a rare omega-6 fatty acid found in their seeds, which is prized for its anti-inflammatory properties and skin-nourishing potential. Beyond nutrition, their uniquely tart yet slightly sweet flavor profile makes them a culinary favorite. They’re transformed into vibrant juices, syrups, and cordials, as well as rich jams, jellies, and sauces that pair beautifully with meats or desserts. Bakers love them in pies, tarts, and muffins, while mixologists craft them into liqueurs like crème de cassis. The seeds, pressed into oil, star in premium skincare products and dietary supplements, soothing dry skin and supporting joint health. Historically, black currants were once restricted in the U.S. due to a mistaken link to a tree disease, but their triumphant return has cemented them as a superfood with timeless appeal. Whether you’re sipping a refreshing drink, spreading a dollop of jam, or growing your own, black currants deliver bold taste and wellness in every bite!"[ATTACH=full]74730[/ATTACH]"Haskap (Lonicera caerulea), commonly known as honeyberry or blue honeysuckle, is a unique, elongated berry celebrated for its deep blue-purple hue and smooth, tender skin. Native to the northern boreal forests of Europe, Asia, and North America, these resilient deciduous shrubs flourish in cold climates, growing 4 to 6 feet tall with a rounded, compact form. The plants burst into life with small, pale yellow, tubular flowers in early spring—one of the first blooms of the season—followed by juicy, oblong berries that ripen in late June to early July, well before most other fruits.Haskaps are a nutritional treasure, boasting exceptional levels of antioxidants—up to three times that of blueberries—thanks to their high anthocyanin content, which lends them their vivid color. They’re also rich in vitamin C, offering more than oranges, along with vitamin A, fiber, potassium, and rare compounds like cyanidin-3-O-glucoside, linked to anti-inflammatory and heart-health benefits. This superfruit supports immunity, reduces oxidative stress, enhances brain function, and may even improve vision and endurance. Their flavor is a delightful blend of tart and sweet, often described as a mix of blueberry, raspberry, and black currant, with a juicy, melt-in-your-mouth texture.In the kitchen, haskaps shine across a wide range of uses: enjoy them fresh, blend them into smoothies, or press them for a tangy juice. They elevate jams, jellies, and sauces with their bold taste, star in baked goods like muffins and pies, and even infuse wines, gins, and meads with a distinctive twist. Freeze-dried powders preserve their nutrients for year-round use, while the berries’ natural pectin makes them ideal for thickening preserves. Once prized by Japan’s Ainu people as the “berry of long life and good vision,” haskaps are now cultivated globally, with modern varieties bred for superior taste and yield, like those from the University of Saskatchewan. Hardy to -45°C, these low-maintenance shrubs are perfect for gardeners and food lovers alike, delivering health and flavor in every bite!"</blockquote>

Verification: What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA