Redcurrant in Europe, Asia and North America, also with edible fruit. These include "Ribes spicatum" (northern Europe and northern Asia), "Ribes alpinum" (northern Europe), "R. schlechtendalii" (northeast Europe), "R. multiflorum" (southeast Europe), "R. petraeum" (southwest Europe) and "R. triste" (North America; Newfoundland to Alaska and southward in mountains). While "Ribes rubrum" and "R. nigrum" are native to northern and eastern Europe, large berried cultivars of the redcurrant were first produced in Belgium and northern France in the 17th century. In modern times, numerous cultivars have been selected; some of these have escaped gardens and can be found in the wild across
Ribes cereum to form a corolla-like structure. Inside there are minute white or pinkish petals, five stamens, and a two protruding green styles. The fruit is a rather tasteless red berry up to a centimeter (0.4 inch) wide, with a characteristically long, dried flower remnant at the end. The Zuni people use the berries of the "pedicellare" variety as food, and eat the leaves with uncooked mutton fat or deer fat. Ribes cereum Ribes cereum is a species of currant known by the common names wax currant and squaw currant ("R. c." var. "pedicellare" is known as whisky currant). It is native