Pick a piece of happiness

Our currants

Our currants are bright red, typically tart, firm, plump and round fruits with uniform clusters and fine shiny – a true happiness!

Peter Dahmen, one of our growers for currants:

“Happiness for me is when I can deliver a good and clean product of my work with high quality.”

The farm of the Dahmen family is located in the Jülicher Börde, on the northern edge of the Eifel. Already in the third generation, this one runs dairy cattle and arable farming. A new addition is the cultivation of currants by Peter Dahmen.


Junge Johannisbeersträucher werden im Frühjahr oder Herbst und überwiegend im Freiland gepflanzt. Zum Schutz erhalten sie immer öfter Regenkappen oder Schattiernetze. Bei der Johannisbeere handelt es sich um eine Dauerkultur – ihre Plantagen werden 10 bis 12 Jahre alt.

Ernte & Lagerung

Die heimische Johannisbeersaison beginnt Mitte Juni und geht bis etwa Mitte August. Im Anschluss gibt es noch deutsche, gekühlte Lagerware bis zur Weihnachtszeit.


Zwei bis drei Jahre nach der Pflanzung können die ersten Früchte geerntet werden. Die reifen Trauben werden im Ganzen von Hand gepflückt.


Johannisbeeren reifen gleichzeitig und werden daher ein- bis zweimal geerntet.

Our varieties

J. v. Tets | Rolan | Rotet | Rovada | Haronia

Frutania currants

Currants have their ripening period around St. John’s Day, which is celebrated on June 24. Hence the name, the particularly vitamin C-containing berries (about 3 times as much vitamin C as in a lemon). Currants are also supplier of important minerals iron, potassium and magnesium, so all around healthy and refreshing in the summer time.

Frutania currants from German cultivation are available from: June – end December

Consumer tips


Currants should look nice and plump, and their skin should be unharmed. A clear sign of freshness and good quality are also green leaves remaining on the grapes.


Currants are delicate and should be consumed one or two days after purchase. To wash them, you can rinse the currants under running water, drain them well, and then strip the individual berries from the panicle with a fork.


Currants are one of the classics in summer canning juice or jelly. The panicles and stems can be cooked without any problems, because they contain a lot of tannic acid and therefore give off a lot of aroma.

Red and white currants are wonderful for snacking, pies, cakes, red fruit jelly and fruit salads. Black currants are perfect for making jams, juice and as a fruity ingredient in savory dishes with game.

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