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
Solanum nigrum forms are used and are known as "ranti" (Javanese) or "leunca" (Sundanese). The fruit and leaves are eaten raw as part of a traditional salad "lalapan", or the fruit is cooked (fried) with "oncom". It was imported into Australia from Mauritius in the 1850s as a vegetable during the gold rush, but "S. nigrum" is now prohibited for trade as a food by the Australia New Zealand Food Standards Code. During ancient times in Hawaii young shoots, leaves, small white flowers, and small black berries were eaten. The leaves, among other greens, were cooked by rolling hot stones among them