Currants (Ribes rubrum for red and white, Ribes nigrum for black) are hardy, undemanding shrubs that crop well even in partial shade and heavier soils. Plant bare-root bushes in October or early spring, about 1.5 m apart, in humus-rich, moisture-retentive soil with pH 6.0–6.5; blackcurrants can go a little deeper to encourage new shoots from the base. Red and white currants fruit on two- to three-year-old wood, so each winter remove only the oldest branches (over four years) and any lying on the ground, keeping eight to ten strong stems. Blackcurrants fruit best on young wood, so cut out about a third of the oldest stems every year, ideally just after harvest. Mulch with compost in spring and water in dry spells while the fruit swells. Red currants ripen in late June and July and can be picked whole on the strig; blackcurrants follow in July. Watch for currant blister aphid and big bud mite.