Black raspberry, or Rubus occidentalis, is a native perennial shrubby plant seen in woodlands of the east coast. Their long, arching branches have a purplish tone to them covered with prickers and thorns. The fourth of July is almost always when I start to see the berries ripen and I have started a tradition to make a cobbler with them to celebrate our nation's independence. The berries only last about two weeks afterwards and it is always a mad rush to make as much jam as possible for the year. However, the leaves offer a nutritious tea that can be enjoyed throughout the season and dried for the winter. Raspberry leaf tea has been used for a variety of complaints with much effectiveness and has the following medicinal values:
- Astringent
- Stimulant
-Antioxidant
A cold raspberry tea is useful for stopping loose bowels and diarrhea and works immediately. Safe for children to take as well as a tea. Women can take raspberry tea during childbirth to stimulate the uterus and help with a smoother delivery, but it is for this reason, that it should not be taken during the first trimester of pregnancy. Drinking a raspberry leaf infusion will help alleviate PMS symptoms including cramping, irritability, depression and bloating.
A number of studies have reported efficacy in the berries preventing malignant tumors in rats; especially as it pertains to colon cancer. One of the highest forms of fiber, raspberries prevent polyps from forming in the lower intestines. A great addition to your smoothie, yogurt or by the handful.
But the leaves have shown to have an even higher oxygen radical absorbance capacity (ORAC) value. Drinking raspberry leaf tea is an easy way of increasing your antioxidant intake although you won't have the added benefit of adding fiber to your diet as with the berries.
Enjoy them while in season and dry the leaves either in a dehydrator or in the oven on your lowest setting, usually somewhere around 170 degrees.
