Photo: Agnieszka Kwiecień, Nova, GFDL 1.2 · source
Tea · From Bladwijzer
Raspberry leaf tea
- Makes: ± 20 cups
- Time: 15 min + 3–5 days drying
- From: Raspberry
Ingredients
- ± 100 g fresh raspberry leaves (3 large handfuls)
- water, to make the tea
- fresh mint or honey, to taste (optional)
Method
- Pick young, healthy leaves on a dry morning, once the dew has gone. Leave leaves with spots or insect damage and never strip all the leaves from one cane.
- Shake out the leaves and only rinse them if they are dirty. Pat them thoroughly dry.
- Lay the leaves in a single layer on a rack or cotton cloth and leave to dry for 3–5 days somewhere airy and shady. They are ready when they are crisp and crumble easily.
- In a hurry? Dry them for 1–2 hours in the oven at 50 °C with the door slightly ajar.
- Crumble the leaves roughly by hand and put them in a jar.
- Make the tea: 1 teaspoon dried leaves (or 1 tablespoon fresh) per cup. Pour over water just off the boil, leave to steep for 5–10 minutes and strain.
Storing: In a tightly closed jar or tin, dry and dark, for 1 year. Only store the leaves once they are completely dry, otherwise they will go mouldy. Drink this tea in moderation; if you are pregnant or taking medication, ask your GP or pharmacist for advice first.