When to collect raspberry and currant leaves for drying for the winter

Since ancient times, raspberries and currants have been valued not only for their fruits but also for their leaves. They can be added to tea or brewed into drinks with medicinal properties. To ensure the leaves contain the maximum amount of nutrients, it's important to know when to harvest them for drying for the winter.

Collection period

Raspberry and currant greens are best harvested in the first weeks of summer. This is when the leaves contain the most nutrients and vitamins. If raspberries have begun to bloom, don't pick them. Doing so could result in a significant loss of the harvest.

The time of day for leaf picking is also crucial. For raspberries, this is done in the morning, while currants can be picked later, when the dew has dried but the sun is not yet strong. It is recommended to pick leaves only from strong bushes that have sufficient nutrients. Weakened plants may die from such harvesting.

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Leaves suitable for preparations

Only select raspberry leaves are suitable for drying for the winter. They should be young and healthy, indicated by a bright green hue and no yellowing or damage. Older leaves contain few vitamins.

The most suitable leaf blades are those located closer to the top of the stem, as they receive more sunlight.

It's equally important to ensure that the collected material is free of mold, fungus, and harmful insects. Such leaves can even cause poisoning.

Leaves should not be collected when insect control is being carried out on plants in a neighbouring area.

They contain a huge amount of toxins, which can lead to poisoning.

When drying leaves, special attention must be paid to turning them regularly.

The rotten material is not suitable for consumption.

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Fermentation

It's important not only Knowing when to harvest the leaves for drying is crucial, as is knowing how to properly ferment them for consumption. To obtain truly aromatic tea from the harvested leaves, they must undergo a chemical process called fermentation.

Thanks to this, raspberry and currant leaves will emit the distinct aroma of these plants' fruits. This occurs due to the oxidation of the raw material by oxygen released by the sap of the leaves during their decomposition.

There are two ways to make real homemade tea:

1. The grinding method is quite labor-intensive, as each leaf must be rubbed between the palms of the hands until it takes on a sausage-like shape and a dark green hue. Then, the entire grated mass must be poured into a large saucepan and pressed.
2. You can make tea much faster using a meat grinder. However, electric grinders aren't suitable. It's better to use an old hand grinder with the coarse grate, which will prevent the leaves from being too finely chopped. Afterwards, simply press the resulting mass lightly with your hands in a large container.

After processing the leaves using either method, cover the deep cup containing the resulting mixture with a damp cotton cloth and store in a warm place. The cloth should be constantly monitored—if it dries out, re-wet it.

High-quality fermentation occurs only at a specific temperature range of 22 to 26˚C. If this temperature is not met, the process will not proceed correctly.

Once fermentation is complete, the leaves should acquire a vibrant berry aroma and a greenish-brown hue. They can then be spread in a thin layer on a baking sheet and placed in the oven. Drying should be done for two hours at 100˚C.

How to store

Simply dried leaves, which have not undergone the fermentation process, should be stored in a dry place at room temperature. They should be crushed and placed in paper bags or bags made of natural linen.

Fermented leaves are stored like regular tea – in a dark, dry place in an airtight container.

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Best before date

When stored properly, currant and raspberry leaves retain their beneficial properties for up to two years. It's important to know not only when to harvest the leaves for winter drying, but also how to dry and store them properly.

An interesting fact is that even after heat treatment, raspberries are not inferior to fresh fruits in terms of vitamin and microelement content.