RASPBERRY LEAVES

Rubus idaeus, the red or European raspberry, provides us with two incredible fruitings here at Nye Hill-- one in the summer and another in early fall. Today will be our last harvest for the season; the leaves will go to sleep and we will prune back any dead plants, and then wait for more delicious berries next year. In the meantime, however, the leaves of the raspberry plant have a lot of incredible medicinal uses which should not be overlooked!

Nutrition: We do not eat raspberry leaves or consume them for amazing flavor, but rather for the incredible range of bodily aid they provide, typically fresh or dry in an herbal tea (medicinal herbal teas are also known as tinctures). Raspberry leaves have been steeped throughout history to help out with circulation, and anti-inflammation. Steeped along with a mint, these leaves are known to help reduce nausea as well. This tea is dually helpful for pregnant women, as raspberry leaves' most common use is its well-documented aid in all aspects of female reproduction, especially menstrual health. It is also a great way to boost the pregnant woman's immune and circulatory systems when she most needs it.

Harvesting and steeping: Harvesting these leaves is not a science... there are probably so many on your plants, and such a small amount is needed for a tea, that neither you nor the plant will notice their absence. Just pull the suckers off and rinse them before use. Raspberry leaf tea may be made with fresh or dry leaves, and because of their slightly astringent taste, should probably be steeped with a combination of other herbs, such as mint. When making fresh, boil for about 10-15 minutes, and make sure a lid covers the pot-- you want to keep those goodies in your tea and not to evaporate in the air.

Storing: You may also dehydrate raspberry leaves before they die so that you may have leaf tea available to you all year. Thinly layer your leaves in a dehydrator (or harvest and lay out in the sun) to dry until crumbly. Crumble them up and store them in a baggie or jar until use, or dry other herbs to make a ready-to-go tea mix. Steep 2 tsp of dried per 2 cups of water for about 4 minutes.