Wild raspberries are great to forage for on a long summer walks and I always stop to pick some as I walk by. But, in the late spring I also go foraging for the raspberry leaves as they are great to use to make delicious herbal tea. I remember we also used the fresh wild raspberry leaves to make tea at our summer scout’s camp or when we used to go hiking.
In this blog post, I wanted to share with you the art of foraging for raspberry leaves, how to identify and harvest them sustainably, and show you ways these leaves can be used fresh or dried.
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Wild raspberry’s botanical name
Wild red raspberries are botanically named Rubus idaeus. They belong to the Rosaceae (Rose) plant family. There different types of wild raspberries, I know mainly the wild red raspberry, which is the one with red berries.
Where to find wild raspberries across the world
Wild red raspberries (Rubus idaeus) are native to Great Britain, Europe, Northern Asia, and North America. In North America, they are widely distributed across many areas, including Minnesota and other parts of the United States, as well as Canada.
Wild red raspberries natural habitat
Wild red raspberries typically grow in a variety of natural habitats. They can be found in part shade to sun, thriving in moist to dry soil conditions. They commonly grow in open woods, woodland edges, meadows, lakeshores, and roadsides. As a wild plant, they often form open stands under a tree canopy and denser stands in clearings.
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How to identify wild raspberry leaves
- The leaves look very similar to the garden raspberry leaves, but they are usually much smaller
- The wild raspberry leaves are compound with typically 5-7 serrated leaflets, although sometimes you may find leaves with 3 leaflets.
- They have a green color on the top side.
- The undersides of the leaves are usually a light-greenish-silver color, which can help distinguish them from blackberry leaves.
- The leaflets are generally pinnately divided, meaning they are arranged on either side of a common axis.
Difference between the wild red raspberry leaves and wild black raspberry leaves
In some continents, such as America, you can find both red and black wild raspberries, which can be sometimes confusing. Both are edible and you can use both leaves and berries to harvest and use. Wild red raspberry (Rubus idaeus) and wild black raspberry (Rubus occidentalis) leaves can be quite similar, but there are subtle differences:
- Leaf Color: Both red and black raspberries have leaves that are green on the top. However, red raspberry leaves tend to have a silvery underside, while black raspberry leaves are often described as having a more white or bluish-white tinge on the underside.
- Texture: Black raspberry leaves may have a powdery or waxy coating on the underside, which is not as common on red raspberry leaves.
- Thorns: Both plants have thorns, but they vary slightly in size and density. Wild red raspberry canes usually have finer thorns, while wild black raspberry canes have thorns that are somewhat larger and more noticeable.
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Can I also collect the wild black raspberry leaves to dry and use as tea?
Yes, you can collect wild black raspberry leaves (Rubus occidentalis) to dry and use as tea. The leaves of the black raspberry plant are known to have been used traditionally for medicinal purposes, and when dried, they can be used to make an herbal tea. It’s important to ensure that you correctly identify the plant and that the leaves are collected from an area free of pesticides and pollutants. Once collected, the leaves should be thoroughly washed and then allowed to air dry or be dehydrated at a low temperature. Once dry, the leaves can be stored in an airtight container and used to steep in hot water to make tea.
How to harvest wild raspberry leaves
The best time to harvest raspberry leaves is in the spring before the plant has flowered, as this is when the leaves are at their highest quality. However, leaves can be picked anytime during the growing season, up until early fall.
Remember to harvest sustainably, taking only what you need and leaving plenty of leaves for the plant to continue growing healthily. It’s also important to harvest from areas that are not exposed to pollutants, pesticides, or herbicides.
Choose healthy, young leaves that are bright green and free from disease or damage. It’s best to harvest leaves in the morning after the dew has evaporated but before the sun is hot to ensure they are not wilted and are at peak freshness.
Gently pluck the leaves or use clean, sharp scissors to snip them off. Avoid taking too many leaves from one plant to ensure the plant remains healthy. Make sure that you bring something breathable to collect your leaves, such as fabric bag or basket. Ideally don’t collect them in a plastic bag as this will make them sweat. If you don’t have anything else than plastic bag, make sure that you don’t close it, so that the leaves can breathe.
How to dry & Store raspberry leaves
After harvesting, rinse the leaves gently to remove any dirt or insects. Lay the leaves out in a single layer on a clean surface or drying screen in a well-ventilated, shaded area. You can also hang bunches of leaves upside down to dry. Avoid direct sunlight as it can degrade the quality of the leaves.
Once the leaves are completely dry and crumble easily, store them in an airtight container away from light and moisture. Properly dried and stored raspberry leaves can last for up to a year.
How to use dry or fresh raspberry leaves to make tea
- Measure the Leaves: Use about 1 teaspoon of crushed dried raspberry leaves per 8-ounce cup (1 cup or 230 ml) of boiling water. You can adjust the amount to taste, using more leaves for a stronger tea or fewer for a milder flavour.
- Boil Water: Bring water to a rolling boil.
- Steep the Leaves: Place the dried raspberry leaves in a tea infuser, tea ball, or simply loose in the bottom of a cup or teapot. Pour the boiling water over the leaves.
- Steep Time: Cover the cup or teapot to keep the heat in and let the leaves steep for about 5 to 6 minutes. The longer you steep, the stronger the flavour will be.
- Strain: If you used a tea infuser or tea ball, remove it from the cup or pot. If you put the leaves in loose, strain the tea through a fine mesh strainer to remove the leaves.
- Serve: Enjoy your raspberry leaf tea hot, or let it cool to enjoy it iced. You can add honey, sugar, lemon, or other sweeteners and flavourings to taste. If you have some fresh raspberries, freeze dried raspberries you can add few to the tea before you serve it. I’ve also used raspberry jam to sweeten the tea with a little bit of lemon (otherwise the tea could taste a bit bland)
If you are using fresh raspberry leaves, you can follow the same process. The only difference is that you’ll need about 3-5 medium sized leaves instead of the one teaspoon of dried leaves. I also find that it helps to tear the leaves a bit before pouring boiling water over it as it releases the flavour quicker.
Herbal and medicinal value of raspberry leaves
Raspberry leaves, particularly those from the red raspberry plant (Rubus idaeus), have been traditionally used for their medicinal properties. Raspberry leaves are perhaps most known for their use as a uterine tonic. They are thought to strengthen and tone the uterine muscles, which can aid in more efficient contractions during labor.
The tea made from raspberry leaves is believed to help alleviate symptoms of menstruation, such as cramping, due to its antispasmodic properties.
Raspberry leaves have astringent properties that can help soothe the digestive tract and alleviate symptoms like diarrhea. The raspberry leaves also contain anti-inflammatory compounds that may help reduce inflammation.
Nutritional Value of raspberry leaves
Raspberry leaves contain Vitamin C, Vitamin E, and B vitamins, which are important for maintaining good health and supporting the immune system. They are also a good source of minerals like magnesium, potassium, iron, and calcium. The leaves contain antioxidants, which include flavonoids and tannins.
How to make tincture from wild raspberry leaves
Making a tincture from wild raspberry leaves involves a process of steeping the leaves in alcohol to extract their medicinal properties. Here’s a general guide on how to create your own raspberry leaf tincture:
- Harvesting: Collect fresh, healthy wild raspberry leaves, ideally in the spring before the plant flowers for the best medicinal quality. Make sure to properly identify the plant and only harvest from areas free of pesticides and pollutants.
- Drying (Optional): While you can use fresh leaves, some prefer to use dried leaves because they are less likely to introduce water into the tincture, which can dilute it and potentially lead to spoilage. If you choose to dry them, follow the proper drying process as previously described.
- Chopping: If using fresh leaves, wash them thoroughly and pat them dry. Then, chop the leaves coarsely to increase the surface area for extraction.
- Filling the Jar: Place the fresh or dried leaves into a sterilized glass jar. If using fresh leaves, fill the jar 2/3 to 3/4 full. For dried leaves, fill the jar 1/2 to 2/3 full as they will expand when rehydrated by the alcohol.
- Adding Alcohol: Pour a high-proof alcohol (at least 40% alcohol by volume, such as vodka or brandy) over the leaves. The alcohol should completely cover the plant material. If using fresh leaves, you may need to top it off after a few days as the leaves absorb the alcohol.
- Sealing and Labeling: Seal the jar tightly with a lid and label it with the date and contents.
- Steeping: Store the jar in a cool, dark place and let it sit for 4 to 6 weeks. Shake the jar daily to help the extraction process.
- Straining: After the steeping period, strain the tincture through a fine mesh strainer or cheesecloth into another sterilized jar or bottle. Squeeze or press the plant material to extract as much liquid as possible.
- Bottling: Transfer the strained tincture into dark glass dropper bottles for easy use and storage.
- Storing: Label the bottles with the date and contents. Store the tincture in a cool, dark place. When stored properly, tinctures can last for several years.
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Other types of wild raspberries
There are several species of wild raspberries apart from the well-known red raspberry (Rubus idaeus). These are all edible, so you don’t have to worry if you see them and mistaken them for the red wild raspberries. Some other types of wild raspberries include:
- Black Raspberry (Rubus occidentalis): Also known as black caps, these berries are native to North America and have a distinct, rich flavor. They are black in color when ripe and have a whitish bloom.
- Wine Raspberry or Wineberry (Rubus phoenicolasius): This is an invasive species in North America, originally from Asia. Wineberries are deep red and have a sweet and tart flavor.
- Golden Raspberry (Rubus idaeus var. strigosus): Similar in shape to the red raspberry but with a yellow or golden color. They are less common but have a sweet flavor.
- Purple Raspberry (Rubus neglectus): A hybrid between the black and red raspberries, these berries have a deep purple color and a unique flavour.
- Thimbleberry (Rubus parviflorus): Not a true raspberry, but closely related, thimbleberries have large, soft, red berries that resemble raspberries and are native to North America.
- Cloudberry (Rubus chamaemorus): Also not a true raspberry, cloudberries are similar in structure and grow in cooler climates. They are orange or amber when ripe and have a creamy texture and a slightly tart taste.
This blog post was originally written on 13 February 2024 and last updated on 13 February 2024
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