White currant shrubs grow up to about 2 meters. The fruits contain a good amount of vitamin C, PP, potassium, iron, fiber, sugars, and more. Their taste is sweet and sour, very delicate. This variety is frost-resistant.

Use: White currants are suitable for fresh consumption and for processing into juices, liqueurs, jams, and jellies. They can also be grown in large pots or containers.

Flowering and fruiting: Blooms in April. Flowers are small, pale yellow, gathered in long clusters. Fruits are round, pale cream-colored, and also gathered in long clusters. Fruit ripens from late July to August. They are very healthy, rich in vitamin C, P, B-group vitamins, provitamin A, biotin, and folic acid.

Care: Requires fertile, slightly acidic soil (pH 6.2–6.7), regular fertilization is recommended. Prefers sunny positions. The bush should be planted deeper than it was in the pot. Young bushes are planted in autumn or early spring, spacing 1–1.5 m apart.

Pruning: After planting, trim the seedling to 2–3 buds. This encourages 6–9 new shoots in the first year. In the following years, thin the bush to prevent overcrowding. White currants fruit mainly on short shoots, so good branching is essential. The best fruits appear on 2-, 3-, and 4-year-old skeletal branches. Do not cut one-year-old shoots — remove only old 5–6-year-old ones. For the first 5 years, shorten one-year-old shoots by half. Remove weak, crossing, or sprawling branches entirely. In the 6th year, in March or after harvest, cut out the oldest 5-year-old branches and replace them with an equal number of one-year-old shoots, trimming them to improve branching. The bush should then have 3–4 shoots of each age (1 to 4 years). Maintaining this balance is the key to abundant yields.