Making Fermented Blackberry Leaf Tea
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- เผยแพร่เมื่อ 21 ก.ค. 2024
- Back in spring when the blackberry vines around my area where kicking back into life I harvested some young leafs to make into a fermented leaf tea. In todays video I show you the harvest and also take you back to the kitchen to show the process. It takes around 6 weeks to ferment the leaves, with checks each week for mould. I show you the progress each week and also what you need to do should mould appear on your ferment. Finally we dry the leaves and enjoy a well earned cup of tea. Enjoy!!
I've been asked about the health benefits of this tea and a quick question to ChatGPT came up with this answer!!
Fermented blackberry leaf tea is a popular herbal tea that is made by fermenting the leaves of the blackberry plant. While scientific research on the health benefits of fermented blackberry leaf tea is limited, traditional herbal medicine and anecdotal evidence suggest that it may offer a range of health benefits, including:
Digestive health: Fermented blackberry leaf tea is believed to aid digestion and promote gut health by increasing the production of beneficial gut bacteria.
Antioxidant properties: Blackberry leaves are rich in antioxidants, which help to protect the body against free radical damage and inflammation.
Immune system support: Some studies have suggested that fermented blackberry leaf tea may have immune-boosting properties, which may help to protect the body against infections and diseases.
Blood sugar control: Preliminary studies have suggested that blackberry leaves may help to regulate blood sugar levels, which may be beneficial for individuals with diabetes.
Anti-inflammatory effects: Fermented blackberry leaf tea is believed to have anti-inflammatory properties, which may help to reduce inflammation in the body and alleviate symptoms of inflammatory conditions like arthritis.
It is important to note that more research is needed to fully understand the potential health benefits of fermented blackberry leaf tea, and individuals should consult with a healthcare professional before using it as a treatment for any specific health condition.
Please have a read of Sandor Katz' book The Art of Fermentation - it goes through mold presence in foods and when to be alarmed and when to just chill about it - very interesting!!
Timestamps
0:00 Intro
0:44 Going down for harvest Clearing the garden beds
2:05 Selecting the correct leaves
2:20 Harvesting the leaves
4:46 Making the tea - bashing
6:40 Explaining the process
7:00 Week One - explanation of mould
7:47 Week Two - white mould and fluffing of leaves
9:38 Week Three
10:50 Week Four
11:04 Week Five
11:27 Dehydrating leaves
13:31 Making Tea
14:34 Outro
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I have included a little bit of info on the benefits of fermenting tea in the description and I would also recommend reading books on fermentation, such as Sandor Katz's book 'The Art of Fermentation' which explains whether the presence of mold in the product is a cause for concern or not. The little bit of mold you see during this video gets quickly under control using the technique described and is no cause for concern in the final product!
"Becoming resilient in an uncertain future", is a decent choice of words... Just started making tea out of local growth here on the property, I didn't know we had today, good experience, though.
If we could all just localise our food system the world would be a much better place and what better place to start than in our own backyards - well done - hope your tea is tasty!! 😊
Thank you for this video. I'm getting into foraging and the way then world is going we will deffinetly need to know how to live off the land and have the knowledge of making our own teas, tinctures, foods ,etc to survive.
My pleasure and I agree wholeheartedly!!
one of my favorite teas for the last 60yrs..
Oh wow! Do you make yours in a similar way??
I believe making the tea fresh or dried leaves will have much nutrients and medicinal properties
Thank you for sharing. I have blackberry bushes very close to house....never heard of this before. I am so grateful to LEARN. Tea is a daily treat for me. Blackberry Leaf will now
join me.
I started to make it to make the most of plants nearby that grow abundantly. I add in different flavours to vary it and it's a really enjoyable cup of tea. I hope you will find it enjoyable as well 😊
Thanks for posting. I'm going to collect my rampant raspberries for leaves and try this with them.
My pleasure- raspberry leaves should be perfect!!
I used to give my babies rasberry leaf tea for diahrea. We didn't have black berries but I think the leaves would work as well.
I have heard of that - natural medicines are fantastic!!
Wonderful video x clear and practical explanations, step by step. Thank you 😄
Thank you! Try a mix of chamomile, chocolate mint and the blackberry leaf - delicious tea!! 😊
Lovely video. Thank you. Just to add that; fermented teas can change greatly with storage time. For instance; the Japanese Knotweed, changes after a year! from a bland taste to a really nice one. This applies to other herbs ,also.
Thank you!! And thank you for that information- I didn’t know that! I’ll have to make bigger batches to last longer & see what changes happen with this tea. Always learning!! Thanks for watching 😊
Japanese knotweed grows prolifically here, it would be great to use it, instead of it taking over! Is it basically the same way, collecting the leaves and fermenting?
I’m not sure about that one - perhaps do some research online!
i've been picking the leaves fresh to make a tea. nice process. thankyou.
Enjoy! Thanks for watching!!
This is so cool!! Thanks for this 🙂 We’ll definitely be having a go!! 🙌🏻😃
Excellent - I think it's worth giving a go 😄
Well said! Thank you
Thanks for watching 😊
Very cool. Love it.
Thanks Georgina 😊
@@huttonsvalleypermaculture And thank-you for teaching me. I am so happy to learn how to ferment medicinal herbs dry! In gratitude. Thank-you.
Thank you hun❤
Oh thank you 😊
Thank you for the information, I would like to try this :)
Pleased you found it interesting - worth giving a go!!
Thanks - I’ve always wondered how to ferment leaves for tea. Will try this out next spring/summer with leaves from our own infestations!
Good luck - yes there’s always plenty of leaves at that time - may as well make the most of them!
Haven't made before but will try it. Thanks
Good luck with it Joan - takes time but worth the effort!!
On my 3rd week of watching the ferment. Going to collect more today to make Xmas gifts. Thank you 🙏
Good luck with it - love that idea!!
Very nice video and awesome recipe thank you 😊
My pleasure Amy - thanks for watching 😊
This is a great video. Can you please verify... If/when you see a bit of mold forming you don't remove those leaves from the mix? You just mix it in well and aerate before putting back into the jar? I ask because I've composted big batches of tea I was fermenting in the past... And I definitely plan to try it again this summer.
No I don't take it out but leave it all in with the rest and stir it up at least weekly. If you forgot it and left it longer and the mold affected a lot of the leaves I may feel differently. By checking weekly it shouldn't get that far out of control!
I'm wondering if using the rolling pin as intended to crush the leaves before bashing them would speed the process. Great video and thank you for a great idea.
I have tried that but the rolling doesn't seem to do much - give it a go and let me know what you think!
Oh wow! I didn't know you could do a 'dry' ferment. I have a thornless blackberry, though certainly not much in a postage stamp urban garden, but something to consider for next season when they are young and fresh.
Doesn't matter if it's a small batch - you could always blend it with dried herbs to stretch it a little
dry ferment of tea leaves make black tea, wet fermentation makes green tea
It’s all very interesting isn’t it!!
I am love with everything youdo at your garden can you recommend a book about premeculture so I can learn about it thanks for sharing 😊
The Permaculture Handbook by Peter Bane is very practical and comprehensive for all situations. The classic of course is Bill Mollison's - Permaculture A Designers Manual - it's like the bible of permaculture and what permaculture design courses are based off. There are probably lots of different ones from beginners to more advanced - have a search and check out the reviews!
Sorry hit wrong button. I too dry leaves from plants like fig ,lemon balm strawberry and so on. Also enjoyed the dog food info as I started making as well.
I've done lemon balm but not strawberry or fig - will have to give them a try - thanks!! 😊
Thanks, you now have a new subscriber!
Oh thank you and welcome 😊
awesome video tnanks!!!!!
My pleasure - pleased you like it!!😊
A uncertain future it is ,, But to stay positive and resourceful is the Key ☺👍 loved the video
Absolutely!! Thanks so much 😊
I’m going to try this! Where I live we have two species of blackberry, the non-native invasive Himalayan and the native (and small) Cascade. If I find enough of the cascade I’ll try this with it as well to see if there’s a difference between them.
Oh excellent! I think it’s worth the export - enjoy and thanks for watching!!
Washington state? So... many... blackberries... here!
Love your explanations
Glad to hear it!
Girl wasn’t kidding when she said we bash the leaves 😂😳
It’s a bit of fun haha!
Lovely video. Thank you very much.
Thanks - pleased you enjoyed it!!😊
What a great idea ... myfirstblackberry plant is starting to grow berries, so now I know what to do with the leaves! Would it work If i put the leaves in my dehydrator first, without fermenting them?
Yeah give it a go! I think the fermenting may make the flavour a little more complex but just dehydrating them should work for a tea too!! Let me know how it goes!!
Hello, new subscriber. This was a great video to watch and learn from
Welcome - pleased you enjoyed it and hopefully you'll learn from lots more!
Great video. I would wash the leaves first before you begin just incase animals have peed on them 😂
Thanks Andy - great advice haha!
I enjoyed this video very much! Why ferment the leaves? What does this add? I have lots of lemon balm and mints... can I ferment them too while making teas? Thank you, this was most interesting!
So pleased that you enjoyed the video. The fermentation process just producing a better tasting tea ( personal preference of course but I believe most prefer the fermented tea ). I have read that fermented mint leaves produces a nice tea but haven't tried it. I love lemon balm fresh in teas and again haven't tried it fermented - if you give it a go please report back and let us all know what you think!! Thanks for watching.
I have a 2 yr old blackberry bush / no thorns and a 1 yr old blackberry bush with thorns so am hoping I can make some tea this summer! Are the thornless leaves okay to make tea out of too? Thanks so much for a wonderful video!!!
Yeah that should be fine - I think people make teas out of raspberry leaves as well so no problem with different blackberry varieties!! Good luck and thanks!!
Thanks! I dry mulberry leaves, Raspberry, grspe. I will try strawberry and blackberry, fig leaves. I have never firminated lraves and I do not see the advantage of doing that. I believe you could make tea in winter and then let tea ferment.
Fermenting the leaves changes the flavour so it’s a personal preference to what you like best I suppose! Thanks for watching 😊
Interesting! I keep throwing out my dried foods/leaves, that get bits of mold! Intersting fact that i can keep.and ferment! *i wonder what fement does to dried hot peppers?* lol
oooh not sure re dried foods and mold! I do just take layers of mold off the top of some of my ferments (as long as it's not slimey and smells ok) and underneath it's usually good to eat. Sandor Katz book The Art of Fermentation goes through all of this in detail so grab that for more information!!
Very interesting! I was a bit concerned when you kept saying how the ferment smelled like a forest floor, that it would taste like compost tea! But I can imagine that it would blend beautifully with chocolate mint. Thats definitely one I would like to try!
I love the smell of regular mint tea, but It makes me feel queasy after half a cup. Maybe this blend would suit me better.
I love the smell of the forest floor - really earthy and full of goodness haha!! The chocolate mint is sensational - definitely give it a try and hopefully you'll tolerate it better. And of course don't go to hard on the one blend - mix them up a bit - so you are not getting too much of the different compounds in each tea!
I‘m not a big mint fan, but chocolate mint sounds fantastic… gonna find one for my garden! 😊🙏🏻
It is a lovely addition to a tea blend! It is a very vigorous plant, being in the mint family, so carefully select where you want it as it will want to take over!!
Could you mix the plant material of the mint with the blackberries leaves during the fermentation and get a minty variety?
Ooh now you’re talking! That sounds great!!
I've got a yard full of young blackberry leaves. I'm heading out with my basket. I have a new, wooden sauerkraut "packer" I'm going to try out for the bashing step. Do you think that if you had "fluffed" the leaves after that first week, if then the mold may not have developed? Thank you!
Ooh exciting to get going with it! Maybe it would have controlled it better however I'm not as concerned with the whole mold issue as many people seem to be. By the time I dehydrated the leaves there was no mold to be seen, and the final dehydrating step should finish it off anyway! Good luck with your tea making!!
Amazing video! As healthy as you appear to be, I am surprised you d wear such and un healthy device such as the Iwatch
Thanks Mark! The watch died and I don’t plan on replacing it!
Thanks for the video, it's been very helpful in my blackberry ferment journey. I do have to ask though, I followed your steps outlined in this video to collect, smash, and pack a couple of jars full of blackberry leaves. The key difference being mine never developed a mold. Is it possible to have the jars TOO packed? and is fluffing them up necessary if no mold forms? For experimentation and because one was more empty than the other, I fluffed one jar a couple of times and left the other untouched. At first, the scent threw me off a little. The first whiff I got breaking the seal of the jar was sort of like olives; funky and slightly metallic. Not entirely unpleasant but not what I expected out of a tea. However as I was breaking up the clumps to lay them out to sun dry, I got bold and took a whiff up close just to verify I wasn't making something gross. Up close, the smell was a bit more earthy and almost... raisin-y? It's hard to describe, but that felt like a more promising sign. Hopefully the drying goes well, but I was curious if you think these sorts of scents sound normal for the teas you make. Thanks again to you and yours from Washington!
Hi there and thanks for watching! No mold developing is good although I would still fluff it up to make sure none does develop. The reason for fermenting the leaves and not just drying and using is to develop the flavour. As you found a more fruity flavour developed which is what the process is meant to achieve- well done! I hope you enjoy it after all the effort 😊
Interesting video, thanks. Have only one question: why is the mold not dangerous for your health in this case?
Thank you! I became more confident in deciding what is a good mold and what is bad by reading The Art of Fermentation by Sandor Katz! I recommend it if you are interested in any fermenting!
Can I wash it first before bashing them? Thank you for sharing & very healthy way of living life. God bless 🙏
You can if you wish however the organisms you rely on for the fermentation process could be removed. I find that picking young, fresh and clean leaves means washing is not necessary!
What about using a food processor or blender for a pounding replacement, fluffing and/ or crumbling after dehydrating?
I haven't made it using a food processor before but someone else has commented that they have and that it works well. Bruising the leaves actually breaks the cells and may release compounds not released as well by just cutting, as with a food processor. Whether or not this impacts the flavour of the final product I'm not sure. Perhaps try an experiment and see which you prefer! Thanks for watching!! 😊
Great video. Can you compare the taste to lets's say oolong? or is it totally unique? Thanks
It's hard to describe the flavour - a nice earthy flavour - probably unique!
Delicious.
Is black Berry the only tea that is the fermentation method?
I want all kinds of mint I have growing.
Can I use plain old Camilla new leaves and do I just dry them! They not the traditional Camilla ones.
I'm not sure about using different species of Camellia - I haven't tried that. I think you could try fermenting with any sort of tea ingredient - it just changes the flavour profile I think and maybe the health benefits - not sure!. Camellia sinensis - the usual leaf for tea can be fermented to make a tea called Pu Erh, or partially fermented produces Oolong tea. I usually just dry my mint leaves for tea but I have read about fermenting them to change flavour and some say to increase health benefits, but i don't know if that is true or not!!
Hello, maybe I missed it, do you scoop the mouldy leaves on top each time before re-fluffing them?
You don’t scoop them out you just fluff it all. It allows air to circulate which controls the mold.
Great video I will try this! Please someone tell me can thornless BlackBerry leaves be used? Can this be done with other edible leaves such as grape or strawberries?
I would think thornless blackberry leaves would produce a similar result. Raspberry leaves would work well too. Not so sure about the flavour you’d get with the other leaves but if they are an edible variety then no harm in trying!! Good luck with your tea and thanks for watching!
I would be tempted to disinfect the jars with white vinegar, and perhaps give the leaves a bath in a diluted solution of white vinegar to help with the mold issue.
Thanks Scott for your thoughts. I don't think the mold is that big an issue. Kind of like when I was in a cheese making phase where you just wipe off any unwanted molds - in the case of the tea making - introducing air really does seem to get it sorted!!
What are the health benefits of fermented versus dried blackberry leaves? How long will your mixture store for? How does the white mold help ? I thought eating mold is harmful?
Hi there! I'm not sure whether there are additional health benefits to fermenting but it does change the flavour from a fresh herby one to a deeper fruity flavour that many prefer. I've found that if I haven't used it all within a year it does seem to deteriorate so I throw it out. Usually I've used it before then. The mold doesn't help the ferment but can appear during the process so it's important to keep it under control as it will takeover and you would have to throw it out as it's the other organisms that we want in the process. There are many molds used in food production - I think it's the processed food industry that wants us running scared! Have a read of Sandor Katz book 'The Art of Fermentation' that goes through this subject well and will leave you more confident in this area!
Could you do this with mulberry leaves as well? Unfortunately blackberries don't seem to grow in my climate.
You could certainly give it a try. I found a lot of information about mulberry tea with dried leaves but not fermented so maybe it doesn't improve flavour so may not be worth the effort but perhaps you could make both and compare! Thanks for watching 😊
If you do try it with the mulberry leaves, please come back and let us know how it turned out!
it's fall now and I'm in Texas. my my blackberry leaves have grown beautifully. is it a good time for me to start drinking the leaves as tea?
Hi there it’s usually best to harvest the young new leaves, so probably spring is a better time to gather them!
You might as well try it, focusing on the smaller leaves instead of the big ones. That's what I'm doing now. Here's to hoping for a successful experiment.
If you do try in fall - let us know how it goes (leaves might be pricklier than in spring)
what did you do about the mold? remove the moldy parts and continue ferment?
If you keep an eye out for it you can stop it’s growth early in by fluffing up the leaves and introducing air. I didn’t remove the mold it died off. If I’d left it for two long and there was a lot I think I would remove it. The key here is keep watching out for it!
I wish you shared the benefits of fermented leaves versus just drying them.
Yes you're right - thats an oversight! Thanks for the feedback.
Yes, that is my question, too. I don’t know what fermentation would do over just drying the leaves. This is new to me, but looks interesting as I have a large blackberry bush-vine in a pot.
Yes I will - it was an oversight to leave them out of the video. Check the description in a couple of days if you’re interested (Mother’s Day here today so busy with family) and I’ll get a list a together!!
Hi Shelly I've updated the video description with a potential health benefits of this tea if you are interested check it out!
I am making my very first blackberry tea tonight, I'll be drinking it in a few minutes! Can you tell me what the benefit is of the fermentation? Mine is just blackberry leaf it is not fermented. I didn't know you could do that until just now.
The fermentation process changes the flavour from more herbal tasty to a fruity flavour. So really a personal preference. Perhaps you could experiment- fresh, dehydrated , or fermented & see what you prefer.
I hope you enjoyed your cuppa! Thanks for watching 😊
I just picked blackberry leaves today, but they are pretty spiny. Will the spines soften during fermentation? Most of the leaves I would call mature, not young and soft. Thanks!
@happyoutside2558 hi there! The less spines the easier to handle - not sure how it would go during fermenting. Also not sure if the younger leaves have more moisture in them or different compounds or qualities that may be imparted in the final product. I suppose you could try & see how it goes. Maybe make a fresh tea to start & see how that tastes. The fermenting process makes the tea a little more fruity than herby but not really sure how the age of the leaf impacts this!
Thanks for watching
Hi so do we have to boil the leaf of a berries to drink or you can just soaked it and how long to soaked
I usually mix the fermented leaves with other dried tea ingredients like chamomile and lemon balm and steep them the same as you would for black tea. The longer the soaking the stronger the flavour.
I collected black currant leaves to do this...they have dried in the basket since, can I moisten them and then ferment?
I would just use those ones for tea as is and grab some more to do the ferment!
Does it smell and taste like blackberries when you are done or does it smell and taste like "forest floor," as you described it?
It doesn't smell or taste like blackberries. One person suggested adding in dehydrated blackberries to the mix if you wanted a blackberry taste - haven't tried but sounded like a great idea. I haven't tasted a forest floor but it does smell earthy like that and the taste is a little hard to describe but pleasant. I enjoy mixed with other leaves - you can get a variety of flavours that way!
May I ask where you got your beautiful glass infusers?
Hiu Cindy - they are actually a coffee press which these days is more put into use as a tea infuser - works well! You can get them here in the homewares section of department stores or in kitchenware stores!! Thanks for watching 😊
Can the fermention of leaves be done for other plants like dandelion, mint, lavender.
Not sure - a quick google search reveals that fermented mint leaf tea is quite nice. Couldn't find the same for dandelion or lavender. When brewing fresh lavender you don't use the leaves but the blooms! Thanks for the comment - maybe I'll give the mint tea a try!!
Should the jar be tightly sealed or puncture the lid to allow some air?....My thinking is it would seem that screwing the lid down would promote anaerobic bacteria and allow mold growth...idk
Hi there - good question. I mentioned in an earlier comment that aerobic bacteria were at work but I now believe this isn't the case. Thinking it through it must be anaerobic bacteria as we do pack the leaves tightly and the method I learnt says to seal tightly. The air introduced during the 'fluffing up' process will keep the mold from taking over then packing again and sealing will promote the anaerobic bacteria activity. I'm only guessing as I haven't found anything online (in a quick search) that goes through this in detail. Thanks for your comment!
@@huttonsvalleypermaculture Should try reaching out to Sandor Ellix Katz for more info. I'd be interested in getting more specifics. I thought you were crazy until I saw that you dehydrate everything. I'm assuming that kills off any baddies while maintaining flavor of the ferment. As long as the mold doesn't leave behind a large amount of mycotoxins then it should be consumable and delicious.
I feel like removing the mold might be beneficial, but I could be wrong. I haven't worked with mold much as of yet.
The specifics would be good to know. Many foods contain compounds that may be detrimental to our health, eg oxalates in spinach, it’s a question of dose. I don’t consume a lot of this tea and haven’t had untoward effects (as far as I can tell). I’m tipping sugar and seed oils may be a lot worse for your health than a few cups of fermented blackberry leaf tea!
What is the difference in drying them out and fermentation in a jar?
Hi April - if you dry them out without fermenting they taste more herby than when you've fermented them - most think it's a nicer flavour once fermenting then drying is done!
Does it taste like blackberries? If it does, can you do the same process with other leaves such as raspberry or black currant? I really want to try this.
No it doesn't taste like blackberries at all - the flavour is hard to describe - an earthy tea flavour maybe !!?
I think you could dry and crumble blackberries and mix with the leaves if you want it to taste more like them.
@@platedlizard thanks for the suggestion. I will try that.
Great idea!!
Is blueberry ok to make leaf tea too? If yes, is it the same method?
Hi there - I haven't made blueberry leaf tea but a quick look on the internet suggests it produces a nice tea. You could just dehydrate the leaves and use, or try using the leaves fresh. Fermenting the blackberry leaves produces a different flavour to just dehydrated or fresh, so maybe the same would be true for blueberry! If you experiment please leave a comment to update us all here on what you found!! Thanks for watching!!
Fun. I’m excited to learn about the different ways to use my resources for tea. ❤️🕊💯🌈🙏🏻
It is fun!! You can grow lots of herbs for tea making - I'm really just learning about it all myself
Im curious, Why do you fermented them? Do You get More benefits from it than from just dehydrated ??
Hi there - the flavour is improved with the fermenting process - less herby & more fruity
So the mold is ok to consume? And I’ve never fermented tea but would love to learn 😊
By fluffing up the leaves this introduces air to the mix which gets rid of the mold. By the end of fermenting I really don't see any mold - so if you do the process properly I don't think mold will be an issue. If mold takes off and you can't control it I'd just throw out the batch and start again! Thanks for watching Gloria!! ( the end result is really nice and worth the effort!! 😊 )
Most molds are safe, think about it we use molds in many cheeses.
Penicillin is mold as well.
So did you leave the mold in when you fluff it up?
Yes - when you keep a close eye on how it is going you can introduce air to the mix with the 'fluffing' . This gets on top of the mold issue. If a lot of mold develops you would have to consider starting again!
Instead of bashing the leave , could I run them through the food processor?
Not sure if the food processor would result in the same end product - perhaps run a trial doing it both ways and compare - be sure to let us all know the results!!
Q. Why do you ferment the leaves, instead of just drying them? Thank you. 😀👍💕🌱🌱🌱
Fermenting enhances the flavour - less herby and more fruity!
@@huttonsvalleypermaculture Thank you! 😀👍💕💕💕
@@huttonsvalleypermaculture Thank you for the additional information in the description, too. Have a blessed day! 😀🙏🏼🌸🌱🌱🌱
You too!!
Bloody rippa, thanks heaps for this
Would it be advisable to wash the leaves after picking? I'm thinging that birds and insects may contaminate them.
Hi Mike the leaves you need are the youngest on the plant and haven't had much exposure to the outside world so insect and bird contaminates are minimal. If it had obvious contaminants I wouldn't pick those. Also as I don't really know what organisms are involved in the fermenting process I don't want to wash these off. I know with my wild plum soda, for example, you are relying on natural yeasts that float around and land on the fruits and it's these that do the fermenting. I think we have all been trained to believe everything will be detrimental to us when in fact all these different organisms can improve our microbiome and boost our immune systems. Thanks for watching 😊
I've been using diy ACV diluted to wash what I've picked, but....lately, I just rinse with hose the night before the morning I do my collecting:)
hello. At what temperature is fermentation carried out? Thank you
Hi Beatrice. It was just fermented at room temperature which at the time was around 18 celcius (64f) . It would just take a little longer if cooler.
@@huttonsvalleypermaculture thank you 🙏
Can I use the green leaves in a tea with out drying them.?
Yeah - definitely - it will be a different flavour fresh, dehydrated or fermented - experiment and see what you prefer! Thanks for watching 😊
@@huttonsvalleypermaculture you are welcome 🙏 blessings!!
Hi Tk you for the video, what are the benefits ?
Fermenting improves the flavour of the tea compared to a more herbal taste without fermenting. The benefits of using blackberry is that it grows just about everywhere and is a great resource to use that doesn't come from half way around the world. Have a look online and people mention other uses that aren't really the reason I make it and I don't know if they are true but may be of interest to you.
What about bugs?? Do I rinse the leaves before bashing them?
They are young leaves and I’ve never noticed bugs being an issue so I don’t rinse. If some leaves have obvious bug presence perhaps just leave those ones out!
Can you make a tea from boysenberry leaves 🤔
I think you probably could - I know people use raspberry leaves for teas. I haven't tried these but definitely thought about it last season - just didn't think earlier enough when the leaves were just emerging.!
It’s fermenting without water or alcohol?
There is some moisture in the leaves which is released during the bashing process, no alcohol. There is enough moisture there for the fermenting organisms to go to work and complete the fermentation process.
I very unclear. Did you remove the moldy parts? Thank you.
If you unfortunately have a lot of mold remove it if you can or start again. Most of the time though, by keeping an eye on things, a quick 'fluffing' of the leaves and returning to the jar, is all that is needed to get on top of the issue with no need to remove the small amount of mold that you see growing - key is to do something about it as soon as you spot a problem.
@@huttonsvalleypermaculture Thank you!
Mhm i think the process is more faster with food processor for chopping them and dehydrator can dry them fast without the mold
Do you ferment them?
@Huttons Valley Permaculture yes of course. After chopping the leaves I put into a jar n let it fermented. After that put them into the dehydrator
Mmm thanks - might have to give it a try that way!!
Im confused, why ferment if you going to make tea out of it? The heat will destroi all the bacterias, doesn't?
It changes the flavour - more fruity, less earthy! If you like the flavour fresh or just dried then fermenting isn’t necessary
Wonder if you washed the fresh leaves in clean water with a teaspoon of hydrogen peroxide will stop mould setting up
You could but are you affecting the organisms that you want to ferment the leaves - that’s what would concern me
Blackberries are my love/hate. I love the tea and berries, but they will take over if not seriously dealt with! I especially hate if one sneaks up in the English Ivy, another menace, or m raspberries, because I get snagged doing my regular activities.
I know where you are coming from Carole - same love/hate relationship here. Birds spread them around and they are bid plants before you know it - diligently removing them from my garden upon sight keeps them at bay! Thanks for watching Carole!!
Boy do they take over!! I live in Southern Oregon, USA and there are all over the place in Oregon. I just spent about 6 hours picking blackberries.
@suzyott2006 ooh delicious!!
Wondering why you didn't wash them first
I only picked clean leaves and wild yeasts that may contribute to the fermenting process would be washed off
@@huttonsvalleypermaculture okay, I see.
Can they be cooked
I haven’t heard them being used like that.
What is the advantage of fermenting the leaves? Why not just dry the leaves?
You can just dry the leaves however fermenting improves the flavour - less herby. Maybe try both and see which you prefer!
@@huttonsvalleypermaculture Thanks, I will try both!
Can I wash them first?
You could but given I don't know what organisms are involved with the fermenting process you could just be washing them off and may affect the end result!? Not sure - but a thought!!
I think 🤔,I’ll just Dry the leaves 🤷♀️, dealing with mold ☹️
Dried leaves would work fine for tea if you want to avoid that issue. Fermenting creates a different flavour profile which is really nice.
Put the leaves in a bowl or bucket and smash them with a piece of wood or a round ended masher, or a potato masher. No need to chase them around.
Thanks Richard - great idea!
What is benefits of blackberry tea?
Blackberry leaf tea has medicinal properties and can be used for sore throats and gastrointestinal inflammation. The leaves have vitamin c. I actually just enjoy the flavour along with other herbs for my tea!
What are the advantages of dry fermenting over simply air drying?
what do you do about the mold?
By checking it each week as it ferments you take out the leaves and aerate them a bit which keeps the mold under control. I haven't had any issues with it becoming too much and not controllable just with turning. It seems to be all good when you dry the leaves out.
I always shake my head when I see signs for blackberry noxious weed spraying, yet we get charged $45 per kilo for the fruit
You are so right - one of my favourite patches locally was sprayed for the first time in years recently and I cried!!
Could I make similar tea from raspberry leaves???anyone tried that before???
I’ve heard of raspberry leaf tea not sure of the process but can’t see why it wouldn’t make a good tea!
Can these be dehydrated?
You can just dehydrate the leaves and use without fermenting. Fermenting and then dehydrating will improve the flavour a lot!
@@huttonsvalleypermaculture Thank u so much
@@huttonsvalleypermaculture Thank u so
@@huttonsvalleypermaculture Thank u so
@@huttonsvalleypermaculture
Wouldn’t a blender be as efficient?
It would get the job done of cutting up the leaves into little pieces but the other method breaks the cell walls and releases compounds - this is my theory so not 100% sure. I think the end result could be different. An experiment trialling both methods and comparing may answer this question !
Personally I find the fermentation useless if you’re trying to save leaves just to make a tea out of them. Dehydration is all you need (you can do that naturally).
I’ve read there is a flavour difference. I’ve only tried the fermented variety which I enjoy! If you’re happy with the flavour without fermenting then yes, the whole extra process is a waste of time. I suppose it boils down to personal preferences. Thanks for watching
What is the history of this anyhow? I've never seen people ferment blackberry leaf. It would be interesting to have it sent to a lab to find out what exactly grows in it. What mold and bacteria you have going on there. Definitely some folk medicine. Would like to know if it's worth the effort. It has no calories so what is it an alternative to? I mean it's entertianing to see and make I suppose but it's not like you want to live off of it. Can you eat it?
I don’t know about the medicinal value of it but I was giving it a go as a tea option! Just trying to make the most of things growing abundantly around here and reduce what I buy to reduce my impact on the world!
I blend with chamomile and chocolate mint which tastes good!
And I don’t have it frequently. A naturopath friend told me I should go easy with mint - so I’ve applied that advice to all my tea ingredients
@@huttonsvalleypermaculture I totally understand. I have blackberry bushes at the end of my road and they smell nice. I picked a few berries. Sometimes I want to make more out of what is available during summer. I like drinking green tea at night but it does keep me awake. I'm trying to figure out an alternative. Very fun video by the way. Any tea I might make from gathered materials though I figure is gonna be gross. Hell, maybe I will do it anyhow summer is coming to an end and there are herbs that need picking.
The blackberry leaves are best picked in spring when they are young and small! But perfect timing for other herbs!!
@@huttonsvalleypermaculture That makes sense thanks for the tip and I will remember it.
Umm, if it molds, shouldn’t you toss it out and start over? 😮
Hi April the mold in this case is not harmful to our health like say mold that grows on the walls of our house for example. Think mold in blue vein cheese - in this case it is used to our advantage for maturing and flavouring a fermented dairy product. If we were to leave the mold to grow in the leaves we would not end up with the desired end result. The fact that a little mold grew during the process is not an issue if it was kept in check. We need bacteria to grow and ferment the leaves to get the correct flavour for the tea. I got a lot more confident with fermenting by reading books on the subject - Sandor Katz' The Art of Fermentation is great for helping decide what is ok for health and what isn't. After reading that I found I didn't have to throw out so many fermented products - eg my tomato salsa gets mold growing on top occasionally - now I just lift it off, check underneath - does it smell and look ok - if so, good to go! Thanks for watching :)