Kitchen Herbalism: Red Raspberry Leaf Vinegar

Red raspberry leaf in spring

Herbal Vinegar in Mason Jar

Herbal Vinegar in Mason Jar

Wildcrafting note:

Raspberry is abundant in wild and semi-wild spaces throughout temperate North America and Europe, and perhaps can be found in your own yard or a local abandoned lot. Ideally harvest the leaves for use before the fruits appear. In the Toronto area, this means later June or early July.

NB: Always be sure to confirm the identity of a plant before harvesting or consuming.

What you’ll need: 

  • Red Raspberry Leaves (fresh or dried)
  • Organic Vinegar (apple cider, wine, or rice)
  • Mason Jar

What to do:

  1. If using fresh leaves, let them wilt and dry out a little before starting and make sure there is no additional moisture (water drops etc) on your leaves.
  2. Fill your clean, DRY jar with raspberry leaves.
  3. Warm vinegar in a non-reactive pot. Pour warmed vinegar of your choice over the leaves, submerging them completely and filling the jar with liquid.
  4. Seal the jar and place in a cool, dark place for 4-6 weeks.
  5. Strain the vinegar through a cheese cloth or a clean, white cotton cloth.
  6. Rebottle your vinegar (keep bottle out of direct sunlight).
  7. Enjoy! As part of dressing for green, bean, or grain salads or as an aperitif to aid digestion (1 TBSP in a cup of water before meals)

 
WHY red raspberry vinegar:
 
Vinegar is especially valuable for extracting alkaloids, vitamins, and minerals from plants. Vinegar is a good choice for tonic remedies that are intended for regular use over a long period of time to strengthen and build the system. Vinegar extractions can be used by children and are a good choice for adults who avoid alcohol. One tablespoon of this vinegar extract provides about 150-200mg of calcium. And…it’s delicious!

Read here for more about using Red Raspberry Leaf as medicine.

 

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