The deeply annoying wild blackberry canes are just starting to shoot up again around here, sending out purplish- green new growth. Having cut the canes right back to ground level in late autumn with a weed whacker, spring has sprung them into action. They’re especially vigorous in our cherry orchard and like to invade the boysenberry, blueberries and raspberries too. Give them half a chance and they’ll take over the whole farm.
So now is the time to harvest those baby shoots and young leaves to make blackberry leaf tea. That’ll slow them down.
Traditionally blackberry leaf tea is used for a sore throat, sore gums or mouth ulcers. The leaves are high in Vitamin C and hydrolysable tannins and flavonoids. The astringent qualities of the tannins helps to tonify mucosa. For this reason it’s also said to be useful for gastrointestinal inflammation and diarrhoea.
Galen, Greek physician to the Roman legions around 160 CE recommended that soldiers chew blackberry leaves for gum health and physical strength. Ouch – some leaves have sharp little spikes. What was he thinking? Go for the tea I say.
How to process blackberry leaf for tea:
Collect young blackberry shoots and tender leaves. These early leaves have few spines and can be pinched off quite easily, without the need for gloves. Bigger leaves can be picked but you will need hand protection.
Rather than just dry the leaves, we ferment them. Fermenting blackberry leaf brings out the flavour and is said to heighten the medicinal qualities.
Crush and pound the fresh leaf to release the juices. Use a rolling pin or similar. I’ve heard that running the leaf through a pasta maker roller is a good way to do it.
Pack leaf tightly into a large glass jar and close firmly. Put jars in a very warm place – for example in the dashboard of your car – for a couple of weeks. Or in a dehydrator. Two weeks is good. Six weeks is even better. The leaf will turn blackish have and smell something like blackberries.
Finish off the wet leaf off in a low oven or dehydrator until dry and crunchy.
Rub the leaf through a wire sieve or mesh to a convenient sized tea leaf.
Store leaves in an airtight, press-seal bag in a cool dry place. We like to make up teabags for maximum convenience at 1 heaped teaspoon per sachet.
To make blackberry leaf tea
Bring the water to the boil, then pour some into your teacup or teapot to warm it up. Discard the water.
For a cup of tea, put 1 heaped teaspoon of blackberry leaf into a teabag or infuser. Pour boiled water (between 80 to 85 degrees C) over the tea. Allow to steep for 5 minutes or so in a covered cup.
Remove tea-bag or pour from teapot. Add honey for or sweetener if preferred. Try a mild brew first time round as it is quite astringent. Therapeutic doses require 3 cups per day.
There are some lovely tea blends with blackberry leaf including peppermint, chamomile, linden and nettle. And why not throw in a few dried calendula petals for extra healing properties.
Raspberry leaves can also be fermented for a tea that is quite delicious. We have both blackberry and raspberry leaf tea on offer at the EPIC Farmers Markets in Canberra.
Note: use with caution during the first three months of pregnancy. If taking medications separate administration by at least 2 hours. Information is for education purposes.
Reference:
Susan’s Sumptuous Suppers – Facebook and WordPress pages.
Medicinal Plants of the World – Van Wyk & Wink, Briza Publications, 2005
Phytotherapy Desk Reference – Michael Thomsen, Phytomedicine, 3rd edition
Homegrown Tea, Cassie Liversedge, St Martins Griffin, 2014
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