Raspberry/Blackberry leaf tea

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Method:

Pick only the young, fresh looking new leaves.

Wash and then bruise the leaves with a rolling pin.

Store in an airtight container for 3-6 weeks to ‘ferment’

Lay the leaves out in a single layer to dry somewhere warm until crunchy.

Crumble the leaves into small pieces and store somewhere dry.

To make a tea, add 1 teaspoon per cup of hot water. Strain before drinking.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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