Oh, I'm so drawn to red raspberry leaf..must really need it! :) I happened to have harvested quite a bit of it this summer, and I so very much appreciated the reminder to get my jar out and get making a wonderful healing infusion. Thank you!
Oh my garden produces so many new raspberry plants every year and I do harvest the leaves to put in teas but never realized they were so nutrient dense with minerals. My leaves will be well harvested this year and since I can not eat raspberries due to their high oxalate levels and my husband doesn't like them, I don't mind that heavy leaf harvest will reduce the berry production.
It does depend on the variety of raspberry. This video is referring to wild raspberries in particular Rubus idaeus. I cannot speak to the nutritional content of other varieties.
@@SpiraeaHerbs I will, red raspberry besides being my favorite fruit to eat, I absolutely love the tea as well. Mine is already made sitting on the counter . Thanks so much
Thank you, Corrine for your knowledge, time and energy. I like how you try to make learning herbs as easy as possible. Would you say that Chaga infusion should be drunk in a 2-3 days also? In other words, do root nourishing infusions have a longer shelf life than leaf nourishing infusions? Take care and be healthy my friend.
You are most welcome! The root itself has a longer shelf life in terms of storing the dried herb. But if you have made a tea from it, I would still drink it within 2-3 days yes.
Hi Correne. Some questions: 1. Whats the temperature of the water you pour over the herbs? In my country for ages it was written on each package of herbals to let the boiled water cool down from the 100 to about 80 degrees. For a couple of years now I noticed that this changed to "pour over with boiling water", I think this is due to some changed law in "selling food related stuff". To me it was always logical not to use boiling water on delicate herbs - whats your opinion on this? 2. You said some herbs would become bitter or disgusting as infused tea. But this doesnt mean they are not nourishing anymore, right? As you will know bitter is much needed and valuable to liver and gallbladder. And "disgusting" is just a personal opinion. Or are there herbs that are restricted from infusing them for 12 hours or more for health reasons? 3. Does it make a difference when you reheat the infused tea, to only reheat a portion of the infusion or if you add boiled or warm water into the infusion and in that way dilute it a little? thanks and best wishes, WH
Hi there! I actually have no idea what the exact temperature is. I bring my kettle to a boil, let it sit for a minute or two and then pour the water over the herbs. Sorry I can't be more specific. 2. Bitter to the point of making you sick. If you can't consume it, it wouldn't help your liver/gall bladder much unfortunately. But yes, we do need bitters to aid those organs. I just prefer to take them in food source or via tincture. The short list of herbs is because the longer steeping times pull out mineral content, and these are the most optimal herbs for that purpose. 3. I can't speak from a scientific standpoint as to whether it would make a difference. I think reheating it should be just fine.
