Unlocking the Secrets of Yoshta: A Guide to Growing, Caring, and Recipes

Yoshta is the result of the breeding work of German botanists. The plant was obtained by crossing three crops. These are black currants and two types of gooseberries: splayed and ordinary (European). All three belong to the Currant genus from the Gooseberry family, that is, they are closest relatives. 

The fruits of blackcurrant and gooseberry bushes themselves are very tasty and healthy. However, scientists are always trying to improve plants that already exist in nature to obtain greater yields. Breeders set a goal to create a garden crop that produces larger berries than currants and is immune to insect pests. 

For this purpose, gooseberries were suitable for them as a related plant with these characteristics. However, there was a wish that the new plant would lack the spines that gooseberry stems are equipped with.

What is Yoshta

Yoshta (Ribes nidigrolaria) is a hybrid of currant and gooseberry. More precisely, its parents are three species: 

  1. Black currant (Ribes nigrum), 
  2. Splayed gooseberry (Ribes divaricatum) 
  3. Common gooseberry (Ribes uva-crispa)

Yoshta is derived from two German words

The shrub received the name “yoshta” in Germany.  It is derived from two German words:

  • “Johannisbeere” Means “currant” 
  • “Stachelbeere” Means “gooseberry”

The German name of the plant is Josta.

The work of German botanist Rudolf Bauer on Yoshta

This miracle of selection came to light relatively recently. It was developed by the German scientist Rudolf Bauer in the late 1970s. This was the result of many years of work, which was started by our famous breeder Ivan Michurin. He developed the theory of crossing currants and gooseberries. However, numerous attempts by breeders to put this theory into practice initially led to failures. The hybrids turned out to be either non-viable or infertile.

German specialists from the Max Planck Institute managed to achieve progress in the selection of this crop. They used radiation and chemical selection methods and spent 40 years on it, but in the end, they were successful. They got a viable and fertile hybrid.

Useful information about Yoshta

Family             Gooseberries (Grossulariaceae)

Soils             Loose, rich in organic matter, well hydrated

Temperature Frost resistance is high

Lighting Photophilous

Usage             fruit plant, ornamental plant

Yoshta varieties

There is not yet a single variety of yoshta. Most varieties on the market are a product of foreign selection. There are ours too, but there are not many of them yet.

EMB. British variety. 

A bush up to 1.8 m high, more reminiscent of a gooseberry. The berries are large, weighing up to 5 g, with excellent taste. Resistant to diseases and pests.

Crown. Swedish variety. 

Bush up to 1.5 m high. Berries weighing up to 3 g. Productivity is low, the berries grow close to each other, and they are difficult to pick. The variety is frost-resistant, drought-resistant, and resistant to diseases and pests. But it is still recommended to grow it as an ornamental plant, and not as a fruit plant. For example, it makes an excellent hedge.

Yohini. A variety of German selections. 

The bush is up to 2 m high. The berries are large, up to 5 g, sweet, and taste nothing like gooseberries or currants. Productivity – 6 – 10 kg per bush. The variety is resistant to diseases and pests.

Moro. A variety of German selections. 

A bush up to 2.5 m high. This variety is classified as columnar – it reaches a great height, but at the same time the plant has a compact shape and does not fall apart. The berries are large, weighing up to 5 g, tasty, with a nutmeg aroma. Productivity is up to 11 kg per bush, but such results occur in the southern regions. In cool climates, yields are much more modest. Resistant to powdery mildew, anthracnose, and bud mite.

Rext. A variety of Russian selections. 

Bush up to 1.5 m high. Berries weighing about 3 g, excellent taste. Productivity – 5 – 10 kg per bush. Resistant to powdery mildew and bud mite.

Growing yoshta in open ground


Yoshta prefers well-lit areas. It can grow in a slight partial shade, but in this case, the yield will be lower.


Loves loose soils, rich in organic matter, neutral or slightly acidic. And they must be well moistened – the root system of the yoshta is at a depth of 30 – 40 cm, so it cannot extract water from the lower layers of the soil. However, this crop tolerates drought well, but the lack of water, of course, affects the yield.

Planting yoshta

Yoshta is usually sold in containers, so theoretically it can be planted throughout the warm season – from mid-April to mid-October. But it is still better to plant in the spring or at the end of August – beginning of September. In summer, seedlings suffer from the heat, they will have to be watered frequently. But for weekend gardeners this is a problem.

The distance between plants should be 0.7 – 2 m (it depends on the variety – spreading bushes are planted less often, compact ones more often).

Yoshta care

Yoshta requires the same care as black currant.


During the summer, 4 waterings are enough:

  • as soon as the berries begin to set;
  • during harvest ripening;
  • at the end of August – beginning of September;
  • at the end of October – this is moisture-recharging watering, which will allow plants to better tolerate winter frosts.
  • The watering rate is 50 – 70 liters per bush.


During the season, the yoshta needs to be fed 4 times:

  • at the beginning of bud break – ammonium nitrate – 2 tbsp. spoons per 10 liters of water, the norm is 10 liters per bush;
  • in July – 1 liter of mullein or 0.5 liters of infusion of bird droppings per 10 liters of water, the norm is 20 liters per bush;
  • at the end of September – superphosphate (1/2 cup) and potassium sulfate (2/3 cup) per bush – fertilizers should be scattered evenly in the tree trunk circle and incorporated into the soil with a rake;
  • at the end of October – 0.5 buckets of humus – evenly distributed under the bush.


In the first year after planting, the shoots should be shortened by about 1/3 – this is necessary so that new shoots actively grow and the bush grows powerful.

In the future, in the spring, you need to cut out all diseased, broken, and dried branches. And all that stick out too much to the sides or lie on the ground – the bush must be formed with a compact vertical crown, this makes it easier to care for and harvest.

Reviews from agronomists about yoshta

“Yoshta is a very interesting, but still young hybrid,” says agronomist-breeder Zia Ur Rehman Tayyeb. Of course, it will be very educational to grow this crop in the garden, but rather as an exotic plant. You probably shouldn’t rely on it as the main fruit crop that can replace currants or gooseberries.

Popular questions and answers

Agronomist-breeder Zia Ur Rehman Tayyeb answered our questions about growing yoshta.

Where to buy yoshta seedlings?

Yoshta is not often found in garden centers but can be found in large nurseries. And most of the offers are in online stores.

What can you cook from yoshta?

Yoshta berries can be eaten fresh and used to make preserves, jams, marmalade, compotes, and fruit drinks. By the way, for jam it is better to use slightly unripe berries – they do not boil over and retain their shape.

What is the difference between yoshta and golden currant?

Outwardly they are somewhat similar, but they are two completely different plants. Yoshta leaves are large and more like currant leaves. And the flowers are pink or cream. Golden currant leaves are more reminiscent of gooseberry leaves. And the flowers are yellow.


Yoshta goes well with many foods due to its pleasant taste. Based on it, you can prepare interesting dishes, to which the berry gives an unusual taste.

Sauce for meat

You need to prepare:

  • 300 g of yoshta,
  • a glass of dry red wine,
  • two garlic cloves,
  • a spoon of tomato paste,
  • chili pepper.

The hybrid berries are poured with wine and placed on the stove. Cook until softened over low heat. Then the mass is rubbed or crushed with a blender until smooth. Finely chopped garlic and pepper are fried in olive oil. When the garlic turns golden, add tomato paste, salt, and sugar to taste. Simmer for 3-4 minutes, then pour in the berry mixture. After this, the sauce is simmered under the lid for 10 minutes.

Salad “Sea Bottom”

You need to take:

  • 300 g of regular or king prawns,
  • half a glass of fresh yoshta,
  • frisee salad,
  • and celery stalk.

Boil the shrimp in salted water and remove the shell. Cool and place whole in a salad dish. Celery is cut into plastic pieces, and frisée is torn into thin strips by hand. For the dressing, mix two tablespoons of yogurt (without additives or dyes), the juice of half a lemon, and camelina oil. All components are combined and poured over with sauce.