Raspberry & raspberry stem tea

The raspberry plant is a shrub native to Europe, Northern America, Northern Asia, and is also commonly cultivated in other temperate regions. It can be found growing wild in mixed woodlands, clearcut areas, roadsides and near footpaths.

Raspberry shrubs are mainly grown for their fruit – the deliciously plump, nutrient rich, soft pink berries. Whilst, raspberry leaves are well-known in the herbalist community for their ability to support the menstrual cycle, healthy blood flow and uterine health. Before harvesting and drying, the leaves have a dark green upper leaf surface and a light green to white lower leaf surface. Each leaf has toothed edges, and they grow with three to five leaflets on a single stalk.

But there is another part of the plant that is traditionally used in Northern Europe as a herbal remedy – raspberry stems. Raspberry bushes produce biennial stems; growing in the first year and producing fruit in the second year. These stems, also known as canes, can grow up to 6 feet tall and if they bend over can root into the ground, allowing the bush to spread rapidly.

Throughout history, raspberry stems have been one of the most important winter herbal allies in Estonia. In the old days when food and drink reserves were limited, raspberry stem tea was one of the only hot brews that people could enjoy and find comfort in from the harsh winters. It was traditionally used as a warming tea during exceptionally cold days, but it was also used for colds as it brought relief from fever, headaches, and fatigue.

Viivi, 80, from Southern Estonia shares her childhood memories with raspberry stem tea:

“I remember vividly my mother calling us, the children, to go and cut raspberry stems from the garden. It was always our task as the parents were occupied with work on the farm where we lived. Raspberry stem tea was often made on Saturdays after the sauna. We would bring the stems and make the tea on a wood-burning stove. Once the stems had been boiling for a few minutes, the tea was left to sit on the stovetop until dinner was ready. We then drank it alongside our light supper.’’

Raspberry stem tea can be made from November through to March. The raspberry plant sheds its leaves in the autumn and in the winter the stems will be a brown, cinnamon colour. When harvesting raspberry stems, it is important to pick first year stems that have not yet produced fruit. These will be full of life – a vibrant green colour from the inside and firmly attached to the root. The raspberry stems are used fresh, always cut right before making the tea.

~ Raspberry Stem Tea ~

To make raspberry stem tea, you need one, approximately 16-inch stem, per cup of water.

Head outside to gather your fresh raspberry stems, remembering to choose ones as described above. Clip the stems and roughly scrape off the brown outer layer of the stem – it really doesn’t need to be perfect! This step is optional, but the elders of Estonia believe that it is necessary for a quicker release of the nutrients and will result in less boiling time.

Once back inside, chop the stems into 4-inch pieces, add to boiling water and simmer for 5 minutes. Let sit for another 15-20 minutes or longer, until the tea becomes a beautiful red colour. Warm up again if desired and enjoy!