Studies suggest that red raspberry leaf may help shorten labor time, speed healing and reduce discomfort after labor, and increase the nutrient profile of breastmilk. It’s one of the most popular herbs recommended by midwives to nourish mama and baby, and it’s delightful both hot and served over ice.
It may be recommended to start with a cup a day around 32 weeks, then gradually increasing to three cups as you approach your due date
NOTE – Some recommend avoiding red raspberry during the first trimester because it might stimulate contractions that lead to miscarriage. However, others say tradition and current research indicate that it’s safe for use in all trimesters.
Here’s how to blend it with other beneficial herbs to make a nourishing tea for two. Many mama’s drink 1-2 cups of this tea every day during the second and third trimester.
Ingredients to Put Together
- 1 cup organic red raspberry leaf
- 1 cup organic nettle leaf
- 1/4 cup organic rosehips
- 1/4 cup organic oatstraw
- 1/4 cup dried peppermint or spearmint leaves (Both are beneficial for digestion, omit peppermint you’re using it postpartum because it may reduce milk supply)
- 1/4 cup dried chamomile (To soothe frazzled nerves and encourage restful sleep)
- A few slices of fresh ginger root (To help with digestion. Don’t add this in advance, I’m just mentioning it as an option.)
Combine all ingredients in a medium bowl, then transfer to an airtight jar. Store in a cool, dry area away from direct sunlight.
Then Making the Tea or Hot Infusion
- 1 tbspraspberry leaf tea mix (see recipe above)
- 1 cup water
- a few slices of ginger root (optional)
Place your tea in an infuser basket
Boil the water and pour over the herbs. Cover and allow to infuse for at least 10 minutes.
Remove tea leaves and sweeten with honey, maple syrup, etc. if desired.
For more information on Adaptogens that can increase the body’s resistence to physical, biological, emotional and environmental stressors – CLICK HERE