Stink Currant
Hul’q’umi’num: sp’eetth’
Diitiidʔaaʔtx̣: ʔilʔi.w
Latin: Ribes bracteosum
Photo Credits: Native Plants PNW
Description: A three‑metre‑tall shrub distinguished by its sweet–skunky fragrance. Its large, broad leaves—typically 5–20 cm wide—are arranged alternately along the stem. Each leaf is deeply divided into 5 to 7 lobes and edged with irregular, uneven saw‑toothed margins.
The plant produces white to whitish‑green flowers in long, upright clusters containing 20 to 40 blossoms.
Its berries are blue‑black and coated with a pale, whitish bloom, releasing a faint mint‑like scent when crushed.
This plant is easily mistaken for the Sticky Currant (Ribes viscosissimum) which is distinguished by the stickiness of the leaves, branches, and fruit.
Photo Credits: Native Plants PNW
Harvest and Sustainability: This shrub grows in wet habitats from low elevations to the subalpine zone. Its berries ripen in late summer. They are ready to harvest once they shift from a light green to a purple‑blue colour and emit a distinct minty scent.
Uses: The berries vary in flavour from pleasant to somewhat bitter, though they typically carry a subtle minty taste. They can be eaten raw or added to salads. Traditionally, they have also been used in combination with ooligan grease to help relieve constipation and stomach cramps.
