For both my pregnancies, I began drinking a red raspberry leaf tea infusion as I entered my second trimester.
The nutrition profile of this tea is amazing, especially for the pregnant mama. Red raspberry leaves are known to strengthen the uterus as the body prepares for labor and help with excessive postpartum bleeding that can lead to hemorrhaging.
This tea has a sweet, earthy taste. In the winter I enjoy it warm but in the summer months I love to make an iced tea infusion with some sweet stevia.
The leaves of the red raspberry are rich in nutrients and known for its medicinal uses in pregnancy. These leaves are rich in B and C vitamins, potassium, magnesium, zinc, phosphorus and iron. They also contain the polyphenols tannins and flavonoids which act as antioxidants in the body, repairing cell damage.
Fragarine compounds in the leaves helps tone and strengthen the pelvic area, making the herb especially beneficial for the pregnant woman. Studies show laboring moms had shorter laboring times and less postpartum hemorrhaging.
Bring a kettle, or large pot of water to a boil.
Fill 2 large mason jars with about 2 tbsp of red raspberry tea leaves. I like to also add a tbsp of hibiscus tea leaves for added nutrients and flavor.
Pour boiling water over the herbs. Cover and tighten with lids.
Allow to sit on counter until the tea turns a very dark brown color, letting sit overnight is ideal for the nutrients to be fully absorbed into the water.
Once cooled, strain through a cheese cloth then store in the fridge.
Or, put jar directly in the fridge and when ready to drink, strain roughly 3 oz tea into drinking cup then top with filtered water.
Store remaining tea in the fridge.
For extra sweetness, add stevia or a squeeze of lemon. Enjoy!