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:
- 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.
- Fill your clean, DRY jar with raspberry leaves.
- 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.
- Seal the jar and place in a cool, dark place for 4-6 weeks.
- Strain the vinegar through a cheese cloth or a clean, white cotton cloth.
- Rebottle your vinegar (keep bottle out of direct sunlight).
- 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.