Beyond the Berry… All About Red Raspberry Leaf
The Red Raspberry plant produces quite possibly my favorite berry. Blushing red and high in fiber, red raspberries have superb antioxidant levels (attributed to the high levels of vitamins A, C & E) and are a little-known source of xylitol. But behind the berries lie an even greater treat- the leaves.
Red raspberry leaves take up substantial real estate in my herbal cabinet (second only to my beloved nettle, of course. 🙂 ) The bagged, dried, silvery leaves remind me of fuzzy confetti and have such a unique texture.
But I digress…
Raspberry leaves have gained notoriety for relieving many conditions over the years, with folk uses from canker sores to nausea to fever. Yet the leaves’ true power lie in their astringent properties, which have a specific affinity for supporting the female reproductive system. Several studies have demonstrated that the plant has pain relieving properties and can reduce inflammation, which makes it ideal for alleviating menstrual discomfort and facilitating childbirth.
But this plant offers SO much more!
Raspberry leaves boast of superb levels of valuable nutrients like iron, manganese, niacin, Vitamins A & C and selenium, which is why it’s one of the primary herbs I recommend when making a multi-vitamin tea. And despite the many nutrients (which sometimes make herbs unpalatable), red raspberry leaf tea tastes delicious!
No wonder Mark Pedersen, author of Nutritional Herbology, claims red raspberry leaf makes…
“…one of the most renowned herbal teas!”