My Herbal Wellbeing - Herbal Tea Database - Raspberry (Rubus strigosus or R. idaeus)

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Raspberry
Common Name	Raspberry
Scientific Name	Rubus strigosus or R. idaeus
This shrubby plant, which is also called Wild Red Raspberry, is native to the region from Newfoundland to Manitoba, and is found southward as far as New Mexico in the west and North Carolina in the east. Historically, tea from raspberry leaves was given to pregnant women because fragrine, an active substance found in the foliage, affects the female organs of reproduction, especially the muscles of the pelvic region and uterus. Raspberry-leaf tea was also believed to relieve morning sickness and ease childbirth. The red edible fruit found on wild plants is smaller than that from cultivated plants, but just as tasty. CAUTION: Because of their effect on the female reproductive system, the leaves have acquired the reputation of being aphrodisiac. The tea should be taken in moderation.
Plant	Biennial. A durable root sends up thorned, prickly canes, with clusters of irregular, oval, saw-toothed, green leaflets that are whitish and downy underneath. White or greenish-white 1/2-inch flowers appear in spring or summer of the second year, followed by crimson fruits made up of many tiny plump kernels. Each kernel contains an edible seed. The ripened fruit is juicy and tasty. It appears from July to September.
Height	To 7 feet.
Soil	Deep, loamy, well-drained. Moist. Less desirable soils will yield smaller and fewer berries and less luxuriant foliage.
Exposure	Full sun.
Propagation	Seeds, planted during the third or fourth lunar phase, or, more reliably, suckers taken from plants in spring before second-year growth begins.
Care	Set suckers or seedlings 3 to 4 feet apart, with 6 to 8 feet between rows. Cut back transplanted plants to 12 inches, and set them 3 inches deeper than they were formerly growing to protect the roots from drought. Prune canes back to a height of 3.5 to 4 feet before growth begins in spring.
Part used for Tea	Leaves.
Taste	Astringent, soothing, fruity, and aromatic.
How to Brew	By INFUSION: 1 teaspoon of dried leaves, or 3 teaspoons of fresh leaves, to each cup of boiling water. Steep to taste. Can be sweetened with sugar or honey.