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Making Raspberry Tea

Strip all the leaves off your raspberry plants with a leather glove, slipping them into a brown paper bag. Hang away from light until dry, approximately one week. Run through a food processor, or crumple finely and store in an airtight container indefinitely. This is a great tasting, non-caffeine tea and also good mixed with other dried herbs such as catmint, catnip, anise hyssop, rose-scented geranium, mint, etc.

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Food and Recipes Food Tips BeveragesOctober 9, 2014
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