Raspberry leaf and fruit: traditional uses, teas and everyday preparations

Partager

0

Raspberry is two plants in one basket: a soft, fragrant fruit for the kitchen, and a green, tannic leaf that herbalists have dried for tea since the Middle Ages. This page covers what each part contains, what tradition credits it with, and how to actually make the infusion, the syrup and the fruit vinegar at home — plus who should leave the leaf alone.

What it is credited with

The leaf

• Herbalists class raspberry leaf as astringent, because of its tannins, and traditionally turn to it for loose, unsettled digestion.
• Traditional herbalism has long used the leaf infusion as a gargle for a scratchy throat.
• The same cooled infusion has a reputation as a mouth rinse when the mouth feels sore or irritated.
• Country herbalism describes the leaf as gently diuretic and tonic.
• Raspberry leaf is best known in traditional midwifery as a tonic for the womb, taken in the closing weeks of pregnancy — classically blended in equal parts with lemon balm, nettle, St John’s wort, lady’s mantle and yarrow. This is a use that belongs in the hands of a midwife or doctor, not to self-prescribing.

The fruit

• Refreshing, and credited in naturopathy with a mildly diuretic and laxative action thanks to its water and fibre.
• Its fibre is valued for keeping intestinal transit moving comfortably.
• It supplies folate (vitamin B9), a nutrient nutritionists pay particular attention to in early pregnancy.
• Its organic acids are credited with helping the body rebalance after exertion, which is why raspberry syrup turns up in old recipes for cooling drinks.

How to use it

Raspberry leaf infusion

• Use a heaped teaspoon of dried leaf (or a small handful of fresh) per large cup of boiling water.
• Cover and steep 10 minutes, then strain. Covering keeps the aroma in.
• Two to three cups a day, spread through the day, is the usual traditional rhythm.
• Flavour: green and drying. A slice of lemon or a spoon of honey softens it; mint or lemon balm makes it friendlier.
• Keep any course short — a week or two — then take a break.

Gargle and mouth rinse

• Make the infusion a little stronger, let it cool to lukewarm, strain well.
• Gargle or swish for around thirty seconds, then spit it out. Two or three times a day.
• Make it fresh daily; a home infusion does not keep.
• Do not use any of these preparations on or near the eyes.

Raspberry syrup

• Take equal weights of strained raspberry juice and sugar.
• Heat gently, stirring, then simmer to the thickness you want.
• Bottle hot into sterilised bottles; keep in the fridge once opened.
• A spoonful in cold or sparkling water makes the classic refreshing summer drink.

Raspberry vinegar

• Fill a jar with ripe fruit and cover with white wine vinegar — roughly 1 litre of vinegar for 1.5 kg of fruit.
• Macerate 10 days in a cool, dark place, then filter through muslin.
• Sweeten with sugar or honey if you like a drinking vinegar; leave it dry for salads and pan sauces.
• Swap the vinegar for clear brandy and the same method gives a household raspberry liqueur.

In the kitchen

• Raw, plain or barely sugared, is still the best way to eat them.
• Juices, jams, jellies, ice creams, pastries, sauces for duck or game.
• Raspberry tiramisu, or “raspberry clouds” of yoghurt, whipped egg white, sugar and fruit.

Growing your own

• Part sun to light sun, and a slightly acidic, humus-rich, free-draining soil.
• Not too dry in summer, not waterlogged in winter.
• Planted along a wire fence they make a productive, thorny hedge that neighbours forgive because of the fruit.
• Pots are a poor idea: raspberries throw up new canes constantly and quickly outgrow a container.
• Watch for grey mould on the fruit, raspberry beetle larvae inside it, aphids and powdery mildew. Old plants that develop root cankers are best pulled out.

Frequently Asked Questions

The one thing to remember: a heaped teaspoon of dried raspberry leaf, steeped covered for 10 minutes, is the whole of the traditional preparation — everything else is the kitchen.

Is raspberry leaf tea the same thing as raspberry fruit tea?

No, and the difference matters. Raspberry fruit teas are flavoured with the berry and taste sweet-tart. Raspberry leaf is the green, tannic, hay-scented leaf of the cane, and it is the part traditional herbalism uses for its astringency.

Can I drink raspberry leaf tea while pregnant?

It is the best-known traditional use of the leaf, taken in the closing weeks before birth, but it is not a decision to make alone. Ask your midwife or doctor first, and do not take it in early pregnancy. The fruit itself is simply food.

How do I dry raspberry leaves at home?

Pick young, clean leaves from late spring to midsummer on a dry morning. Spread them in a single layer somewhere shaded, warm and airy until they snap instead of bending. Store them in an airtight jar away from light and use them within the year.

What does raspberry vinegar taste like and what do I do with it?

Fruity and sharp, with the perfume of the berry behind the acidity. Use it in salad dressings, to deglaze a pan for duck or chicken, or sweetened with honey and topped up with cold sparkling water as a summer drink.

Can raspberries be eaten by someone watching their sugar intake?

The fresh fruit is low in sucrose and has traditionally not been considered off-limits. Syrups, liqueurs and sweetened vinegars are another story, since they are mostly sugar. Anyone on medication for blood sugar should raise it with their healthcare professional.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.