Red Raspberry Leaf Organic

$8.00

HERBAL TEA | CAFFEINE FREE | ORGANIC | WELLNESS BOTANICAL

The women's tonic that has stood the test of time. Red raspberry leaf is best known for toning the uterus and easing menstrual cramps*, but it earns a daily spot for more than that.

It's naturally rich in iron, calcium, and magnesium for gentle everyday nourishment, and its mild astringency has long been used to settle the stomach and support digestive comfort. One herb doing the work of several.

Do not use if pregnant without consulting your health care provider.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

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* These statements have not been evaluated by the FDA. Not intended to diagnose, treat, cure, or prevent any disease. Consult your doctor if you are on medication, have a health condition, or are pregnant, nursing, or having surgery.

  • Why does this tea work?

    Red raspberry leaf's most consistent traditional use is as a women's reproductive tonic. Its fragarine content is traditionally credited with toning and relaxing the muscles of the uterus, which is why it has long been used to ease menstrual cramps and support a healthy cycle.

    It is also a nutritive herb, naturally rich in calcium, magnesium, iron, and vitamins, used as gentle daily nourishment. Its tannins give it a mild astringency that has traditionally been used to support digestive comfort, including occasional diarrhea and unsettled stomach.

    Often used in third trimester of pregnancy under guidance to help tone the uterus in preparation for childbirth.

  • How do I use this tea?

    It does not taste like raspberries, and that surprises people.

    Mild, gently earthy, and slightly astringent, much like a light black tea but without the caffeine.

    Pleasant on its own, though honey or a squeeze of lemon brightens it nicely.

    One to two teaspoons of dried leaf per eight ounces of water at 212 degrees, steeped five to ten minutes.

    Going much past ten minutes can draw out more tannin and leave a drier finish, so steep to taste.

  • Can I boost the benefits of this tea?

    Red Raspberry Leaf + Nettle Leaf

    Red raspberry leaf tones and supports the reproductive system while nettle leaf delivers deep mineral nourishment, iron, calcium, and magnesium, that the body draws on through menstruation and pregnancy.

    One tones, the other replenishes.

    A time-tested daily pairing for women's wellness and steady mineral support.

  • Who should use extra caution?

    If you are pregnant, particularly in early pregnancy, speak with your doctor or midwife before using red raspberry leaf, as it can act on the uterus.

    Because it may have mild estrogen-like activity, people with hormone-sensitive conditions should use it with awareness and check with their doctor.

    It may also affect blood sugar, so monitor closely if you take diabetes medication.

    Not recommended in large therapeutic amounts without guidance during pregnancy.

The Botanical Kitchen

Red Raspberry Leaf Honey Scones

Makes 8 scones

Tender, buttery scones made with a red raspberry leaf-infused cream — a cozy bake with a delicate herbal note.

Ingredients

  • 2 tbsp Tea & Turmeric Red Raspberry Leaf
  • ½ cup heavy whipping cream, divided
  • 2 cups all-purpose flour (240g)
  • ⅓ cup granulated sugar (67g)
  • ¼ tsp baking soda (1g)
  • 2 tsp baking powder (8g)
  • ½ tsp salt (3g)
  • ½ cup frozen unsalted butter, grated (113g)
  • ⅓ cup plain Greek yogurt (80g)
  • 1 large egg
  • 1 tsp vanilla extract (4g)
  • 1 tbsp heavy cream, for the tops (optional)
  • Coarse sugar, for the tops (optional)

Instructions

  1. Warm ⅓ cup of the heavy whipping cream over low heat until it just begins to steam. Remove from the heat and stir in the red raspberry leaf. Cover and let steep for 20 minutes.
  2. Strain the cream through a fine-mesh sieve, pressing gently on the leaves to extract all the flavor. Add enough of the remaining cream to measure ⅓ cup. Refrigerate until completely chilled.
  3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  4. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  5. Grate the frozen butter directly into the flour mixture and gently toss until the butter is evenly coated.
  6. In a separate bowl, whisk together the chilled infused cream, Greek yogurt, egg, and vanilla.
  7. Pour the wet ingredients into the dry ingredients and stir just until large clumps begin to form. Gently fold and press the dough together with a spatula, then knead it just a few times with your hands until it holds together. Avoid overmixing.
  8. Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet.
  9. Brush the tops with heavy cream and sprinkle with coarse sugar, if desired.
  10. Bake for 16 to 18 minutes, or until the tops are lightly golden. Cool on the baking sheet for 10 minutes before serving.