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Wild Gooseberry - Ribes uva-crispa
Family - Grossulariaceae (Currant Family)
Common Names - Wild Gooseberry, European Gooseberry, Goosegogs
Habitat - Hedgerows, Old ruins, Woodlands
Harvest Time - Fruits In Summer
Possible Confusion - None
Distribution - Native to Europe & Northern Africa. Naturalised In North America
Parts to eat - Gooseberry
Identification
The gooseberry is a small shrub that can grow up to around five feet in height & in width. Its branches are covered in
thorns. Its leaves that look similar to hawthorn trees, they are green & rounded with three to five lobes. Its
bell-shaped flowers grow either singularly, or in pairs from the base of the leaves & are a pale green/pink in colour.
These flowers transform into the juicy gooseberry fruits which are
usually green, but can be red, purple, yellow & even white.
Nutritional Value
Gooseberries are highly nutritious & contain protein, fat, carbs, vitamin A, C, E, B1, B2, B3, B5, B6, calcium, copper,
iron, magnesium, manganese, phosphorus, potassium, zinc & sodium.
Culinary Uses
Gooseberries can be eaten fresh or cooked, their skin can be quite a sharp flavour but the flesh inside is juicy &
delicious. They work best in sweet dishes for desserts such as gooseberry jam, jelly & gooseberry pies. Gooseberries
are also used to flavour drinks & made into fruit wines as well as herbal teas.
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