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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.


RASPBERRY, BLACK or RED
a.k.a Garden Raspberry, Wild Raspberry
(Rubus idaeus)
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CONTAINS: Folic acid, iron salts, copper salts, vitamins A and C.

HARVEST: Leaves, fruit, root.

USES

MEDICINAL:
Leaf tea has been used for diarrhea.
Tea combined with cream has been used to relieve nausea and vomiting; said to help with morning sickness.
Has been used in the last few months of pregnancy to tone and strengthen the pelvic muscle (with professional guidance).
Rash around middle indicates overuse.
Fresh raspberries mildly laxative.

CULINARY:
Leaf tea and berries used as beverages. Berries used fresh at the table, made into jams, jellies, shrubs, syrups,, and baked in desserts.
ALSO SEE: Cooking with Herbs & Wild Foods.

SYRUP 1 = Cook 7 parts fresh juice with 10 parts sugar until desired consistency is obtained.

SYRUP 2 (Czechoslavakian 'Shrub') = 5 to 10 quarts of berries, mashed and put into a crock; cover with netting and let set 3 days until it begins to ferment; after 3 days, skim pulp off surface and strain juice; measure juice and add an equal amount of sugar to it; bring mixture to a boil and hold boil for 1 minute; let cool; bottle.

RASPBERRY WATER = 1 lb raspberries, 5 oz. sugar and 1 quart of water; warm the water and pour over berries and sugar; when sugar is melted, strain; cool and drink.

RASPBERRY DRINK #1 = Measure 2 Tbsp of 'Shrub' to a glass of gingerale, soda water or drinking water.

RASPBERRY DRINK #2 = 2 quarts of raspberries; express the juice; for each cup of juice add 1/2 C. sugar; boil gently for 5 minutes; place in jar and use 1 to 2 Tbsp in a glass of water.

RASPBERRY VINEGAR #1 = Mix 1 part raspberry syrup with 2 parts wine vinegar.

RASPBERRY VINEGAR #2 = In top of double boiler combine 2 C. raspberries, 2 Tbsp sugar, and 2 C. white wine vinegar; gently simmer for 10 minutes over very low heat; remove from heat and pour into a wide-mouthed jar; cap the jar and place in a warm spot out of direct light for 2 to 3 weeks. Strain and bottle.

RASPBERRY CANDY = 2 Tbsp butter (plus a bit more to grease the pan), 2 C. sugar, 1/2 C. raspberry vinegar (or plain vinegar); grease a large pan or cookie sheet; melt the butter in a saucepan, then add the sugar and vinegar; stir over medium heat til the sugar is dissolved, then turn heat up a bit and boil gently while stirring frequently untl the mixture reaches 300ºF on a candy thermometer; pour onto pan or cookie sheet. While still soft score the candy into bite size pieces. When completely set up and hard, break along the scoring marks.



©2000 by Ernestina Parziale, CH

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