Raspberry leaf tea recipe
Raspberry leaf tea is traditionally used during pregnancy and the postpartum period as a uterine tonic. The key ingredient in raspberry leaf is fragile, an alkaloid, which strengthens ligaments and muscle fibers in the pelvis and can help promote contractions. Studies have shown that women who drink raspberry leaf tea in the later stage of pregnancy have shorter second stages of labour (the pushing stage). Another benefit is its ability to balance hormones after your baby is born which can help the uterus return to normal size and increase milk supply.
So if all is well in your pregnancy can start drinking 1 cup of raspberry leaf tea at 36 weeks and increase up to three cups a day anytime after 37 weeks. Because it does promote uterine contractions, it is recommended to not start drinking raspberry leaf tea until baby is considered full-term.
Raspberry leaf tea is relatively flavourless so you can combine it with other teas if you like such as peppermint or chamomile. You may also like to use a sweetener to make it more palatable. Here at the clinic, our favourite sweetener is blackstrap molasses. Molasses is not only sweet and full of flavour but has numerous other health benefits including being high in iron, calcium, magnesium, and potassium.
Raspberry Leaf & Organic Molasses Tea Recipe
- In a Teapot add 1-2 tsp of Raspberry leaf tea and add boiling water to fill.
- Steep for 3-4mins, then in your cup add 1/2 – 1 tsp of Molasses.
- Pour Raspberry leaf tea into cup & stir the molasses until it has dissolved.
- Allow to cool slightly