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Fermentation · From Bladwijzer

Fermented blackberry leaf tea

Updated on 9 October 2026

• Makes: 1 jar (± 50 g dried)
• Time: 30 min + 2–3 days fermenting + drying
• From: Bramble

Ingredients

• ± 250 g young blackberry leaves (topped up with raspberry leaves if you like)

Method

1. Leave the leaves to wilt in the shade for a few hours until limp.
2. Roll them firmly between your palms, or with a rolling pin inside a plastic bag, until they turn dark and moist.
3. Pack them tightly into a jar or bowl, cover with a damp cloth and put them somewhere warm (± 25 °C).
4. Leave to ferment for 2 to 3 days, turning them daily. They are ready when they smell fruity, of tea or apple; throw away leaves that smell musty or turn mouldy.
5. Spread the leaves out and dry them in the oven at 50 °C or in a dehydrator until crisp.
6. Crumble them and steep 1 teaspoon per cup in boiling water for 5 to 10 minutes.

Storing: Dry and dark in a closed jar: a year.