Making Raspberry Tea

Strip all the leaves off your raspberry plants with a leather glove, slipping them into a brown paper bag. Hang away from light until dry, approximately one week. Run through a food processor, or crumple finely and store in an airtight container indefinitely. This is a great tasting, non-caffeine tea and also good mixed with other dried herbs such as catmint, catnip, anise hyssop, rose-scented geranium, mint, etc.