Raspberry
Raspberry grows on canes with compound leaves, paler underneath. Each fruit is made of many small drupelets and is hollow after picking. Blends use dried or freeze-dried fruit, not automatically the leaves.
Parts used in cooking
Ripe food-grade fruit; leaves are not a substitute.
How to use in cooking
Cut dried fruit into small pieces to help release flavour. Check the label for added sugar, flavourings and preservatives, especially sulphites if sensitive. Do not replace fruit with the plant’s leaves. Follow a recipe or product instructions and strain the drink; dried fruit does not dissolve completely.
Flavour pairings
Mint · Apple · Vanilla
These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.
How to store
Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.
Before using a plant
Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.
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