Berry bush jostaberry

Fruit: From the outside, the black-violet fruits are more similar to blackcurrants; however, they are much larger (almost like gooseberries) and taste sweeter. They also lack the typical blackcurrant smell. Jostaberries can be eaten raw, but also taste excellent in jam, jelly or compote. They begin to ripen in July. Tip: Only ever harvest the soft black fruits and pick them several times.

Shrub: The self-fertile small shrub grows thornlessly, quickly and sprawling to a height and width of around two meters. The fruits are formed on the perennial shoots, so do not prune annually, but only thin out occasionally.

Site requirements: Jostaberries prefer a deep, humus-rich soil in a sunny or semi-shady location. A somewhat sheltered spot is advantageous in locations where there is a risk of late frost. A year-round mulch layer of grass clippings or compost protects the shallow roots from drought; during long dry periods, the plant should also be watered. In March and April, a slow-release organic fertilizer, such as horn shavings, should be applied.

Berry fruit bushes should not be missing in any garden, they are quite uncomplicated in cultivation and take up little space. Above all, they provide incredibly tasty fruits that can be processed in many ways (into jam, jelly, juice, compote or cake) and which - freshly picked from the bush and eaten - turn a walk through the summer garden into a culinary experience. Berries are also among the healthiest foods, because they contain a wealth of valuable ingredients such as vitamins, minerals or trace elements. And all the more so if they have not been transported halfway around the world, but come from your own garden.