Red Raspberry Leaves: Harvest and Preservation
Red Raspberry (Rubus Idaeus) is from the rosaceae family of plants. It is a wonderful perennial that beyond their delicious fruit berries their leaves are are both food and healing medicinal.
The leaves are rich in potassium, iron, selenium, magnesium, vitamins B, A & C. The leaves contain higher levels of vitamin C than the fruits.
Harvesting & Preservation—
Red Raspberry leaves are ready to harvest anytime during their growing season, with medicinal properties being prime in spring prior to fruiting where the young leaves may also be less bitter in taste. It can be harvested after fruiting when pruning back canes as well in the fall.
Prune cane/stem of raspberry to desired heights then take off leaves from cuttings for processing & use.
Pick/trim in the AM once any dew has evaporated and while the leaves’ essential oils and flavor are at their peak.
Choose vibrant green leaves, leave ones with yellowing or signs of stress for home composting teas.
Cut/Pull off leaves from base of the thick cane with cleaned sheers.
Wash collected leaves and pat them dry.
Lay them out on a screen or towel and allow them to air dry, or put them in a dehydrator if you have.
For dehydrator dry the leaves at lowest setting 95-115 degrees F and 35 degreed C (low heat)
The leaves are ready for storage when they are crisp but still green.
Store the dried raspberry leaves in glass jars in a cool, dry area out of the sun.
Tea Time—
To make a cup of red raspberry leaf tea, simply add 8 oz. of hot water to 3-4 crushed/ripped up fresh or 1 tbsp dried and crushed dried raspberry leaves. Let steep for at least 5 minutes, strain and enjoy!
