We figure out when to collect and how to dry currant leaves correctly

Beneficial features

The leaves of the currant bush contain an incredibly large amount of essential trace elements. The plant is especially rich in vitamin C - its content in the leaves is almost 2 times higher than in berries (only 100 g of leaves of this vitamin more than the human body needs per day)

Vitamin C directly affects the intensity of synthesis of connective tissue cells and collagen - an extremely important protein that provides elasticity and beauty of the skin, density and strength of dental tissue. Consequently, currant leaves can have a beneficial effect on appearance.

The chemical composition of the currant leaf contains the most important polyphenolic compounds that are necessary for the full functioning of the whole organism. These include:

• flavonols;
• bioflavonoids;
• catechins and other elements.

They prevent the oxidation / destruction of healthy cells, having a beneficial effect on the body in the process of fighting and preventing cancer.

The natural antioxidants in the leaves help the body deal with toxic substances from the environment. Minerals contribute to the development and strengthening of bone tissue and muscles, have a positive effect on the work of the musculoskeletal system. Calcium / magnesium in the composition is useful for maintaining the normal functioning of the cardiovascular system, and therefore serves to prevent heart attack.

The composition of the currant leaf also makes it possible to use it as an effective natural remedy for treatment and prevention problems with blood pressure, blood vessels, as well as for the prevention of viral diseases. In addition, tea made from currant leaves will become an irreplaceable helper during colds.

Ascorbic acid in the composition (together with other useful substances) helps to strengthen the natural resistance of the body, restore vitality after a long illness, as well as increase the overall tone of the body, and recharge with energy. Phytoncides are effective as an anti-inflammatory agent, so the currant drink is good for the throat with sore throat. Some experts compare the healing power of currant leaves with traditional medicines.

Leaf drinks

Since ancient times, the methods of preparing vitamin drinks based on the gifts of nature have been passed down from generation to generation. And to this day they have come down almost unchanged.

Did you know? Tibetan medicine uses currant leaves to treat tuberculosis of the lymphatic glands, diseases of the genitourinary system, heart disease and general disease.

Tea

Currant leaves are often used both individually and in combination with other medicinal herbs or with ordinary, unflavored tea.

In order to prepare a vitamin drink, the leaves are mixed with simple tea (or other herbs) in equal proportions, a tablespoon of the mixture is poured with 0.5 liters of boiling water and brewed in a closed container for 20-30 minutes.

It will be interesting for you to learn about the properties of ginger, white, green, black, Kuril and thyme tea, milk oolong, sencha, lapacho, rooibos, lingonberry leaves, meadowsweet, and marsh hodgepodge.

Tea can be made without additives if desired. In this case, just take a tablespoon of dry leaves (fresh - 2 tablespoons), pour 0.5 liters of boiling water and leave for 20 minutes.

These teas help to strengthen the immune system and improve well-being.

Decoction

In case of serious illnesses or after undergoing operations, to speed up the rehabilitation process, it is recommended to drink decoctions of currant greens.They have an excellent effect in the treatment of diseases of the gastrointestinal tract, cystitis, acute pyelonephritis and skin diseases.

The drink is prepared simply: 5 tbsp. tablespoons of leaves and berries are placed in an airtight container (better - a thermos), pour a liter of boiling water and let it brew for 40-60 minutes. You need to drink 5-6 glasses a day.

Infusion

To get a vitamin infusion, no special effort is required: pour a little crushed leaves (preferably with berries) in 300 ml of hot water. After that, the container is wrapped in a towel or thick cloth and left for 4-5 hours.

This drink is drunk in a glass in the morning and in the evening. It helps to cope with colds, reduce fever and get rid of coughs.

If you add honey to the dried leaves (3 tablespoons of herbs, a spoonful of honey, 400 ml of water), you get a drink that can normalize blood pressure. They drink it a glass three times a day.

Did you know? In some states of the United States, the cultivation of black currant is prohibited, since the plant is affected by a special disease that is dangerous for the relict tree - American pine.

Alcohol tincture

It is very simple to make an alcoholic tincture from currant leaves: crushed dried leaves are placed in a container, filling it almost entirely, after which they are filled with alcohol or vodka. You need to insist for a day, in the dark, and then strain through cotton wool or gauze.

This may seem surprising to many, but currant leaves can be used to make various wines and liqueurs.

For example, to make currant wine, you will need 70 pieces of leaves, 150 ml of vodka, 0.7 liters of red wine, 300 g of sugar. The leaves are poured with vodka and sent to a cool place for 10 days (preferably in the refrigerator). After that, wine and sugar are added to the mixture. The solution is thoroughly mixed and left for 10 days.

Summing up, it can be noted that currants are a real find for humans. The plant is quite unpretentious and can be cultivated even in northern conditions, it bears fruit stably and is characterized by a persistent aroma and bright taste. Therefore, anyone can prepare healthy teas and tinctures at home.

Collection rules

Currant leaves do more than just make amazingly aromatic tea. Such an infusion can help with colds (this plant contains a huge amount of vitamin C), prevent kidney and urinary tract diseases, normalize the oral cavity, and improve digestion. The properties of currant leaves are not limited to this - the vitamins and trace elements contained in them have a positive effect on the entire body as a whole.

In order to preserve all the properties of currants, it is very important to choose the right time to harvest them. Of course, the easiest way is to go to the garden and pick leaves, since they remain green almost until autumn

But, prepared from such raw materials, the tea will be fragrant and tasty, only there will be practically no benefit in it.

The optimal time for harvesting currant leaves is considered to be the time of flowering. It was at this time that the plant contains a maximum of vitamins and minerals. It usually begins to bloom in late May - early June. But today many new varieties have been bred, which may differ in characteristics from the species we are accustomed to. Therefore, when planning to collect fragrant leaves for the winter for tea, first of all, you should focus on the appearance of flowers on the branches, and not on the calendar.

The second important condition is the time of day. Specialists in the collection of medicinal plants recommend harvesting in the morning, at about 10-11 hours, when the dew on the leaves has already dried up, and the sun has not yet begun to bake

In addition, it is advisable to wait until the day when there is no rain. Wet leaves will not dry properly. Most likely, they will become moldy, and all the work will go in vain.

Another interesting point, which is often taken into account by those who are engaged in the procurement of plant materials for tea - the cycles of the natural satellite of the Earth. It is believed that the best time to collect medicinal plants is the waxing moon. During this period, they contain the maximum concentration of vitamins and minerals.

In general, there is nothing difficult in harvesting currant leaves, especially if you have your own garden. You just need to wait until the bushes are covered with flowers, the weather will be dry, the moon will start to grow, and you can start collecting. It is worth picking off whole leaves, without signs of disease and damage by pests. The ideal option is the upper young shoots. These rules are the same when collecting raspberry leaves for tea.

Drying currant leaves

Harvesting currants is not limited to berries alone. The leaves of this plant are also very popular. They are added to tea, resulting in a delicious drink with a pleasant aroma. That is why many gardeners dry them for the winter.

Currant tea is not only tasty, but also has medicinal properties. This drink fights colds, from which many suffer with the onset of the autumn and winter cold. Such tea is also used for the prevention of diseases, it maintains the required level of vitamins and nutrients in the body.

Currant leaves are harvested early in the morning or in the evening in clear weather. Wet leaves deteriorate quickly, so in case of rain, you should wait until the moisture evaporates from them. Leaves that grow in the middle of the branch are suitable for drying.

The collected leaves are sorted out, getting rid of damaged by insects or diseases. After that, they are laid out on white paper or cotton cloth in a dry place with air access. The leaves should lie in one layer without overlapping each other.

Currant leaves are laid out in bags or paper bags only after they have completely dried. This is checked by breaking one of them. If the sheet crumbles easily, this means that it is completely ready for storage and use.

Often, currant leaves are not dried in the air, but using an electric dryer. This speeds up the process.

Harvesting currant leaves is not limited to classical drying. In addition to it, there is another way - fermentation. It is not that popular, but it is quite effective.

The leaves are fermented as follows:

1. The collected leaves are placed in a dark room for 24 hours, stirring them up from time to time.
2. After a day of soaking, the leaves are rolled up in tubes and wait until they begin to secrete juice.
3. The tubes are laid out in glass containers, covered with a damp natural cloth and moved to a warm place. Periodically, the fabric is checked and moistened with water if it is dry.
4. The leaves are fermented until a strong sweet aroma begins to emanate from them. After that, they are dried.
5. To dry, the leaves are cut, laid out on a baking sheet and placed in an oven preheated to a temperature of + 70 ° C. Drying takes 1 hour.

The dried leaves are stored in a dark and dry place. For this, tight-fitting glass or ceramic containers are used.

Options for harvesting berries for a drink for the winter

To drink tea with currants all year round, berries can not only be frozen, dried and ground with sugar. There are several ways of harvesting, which will be appreciated by those who like to enjoy delicious currant jam and jam.

An interesting and most importantly simple way is to prepare black currant berries with sugar and water. For cooking, you need a kilogram of ripe fruits, the same amount of sugar, a glass of water. Before starting the harvesting process, the berries must be thoroughly cleaned of twigs and sorted out, rinsed and dried.

Clean sorted berries are poured over with boiling water in a colander. The next step is to prepare the syrup. To do this, sugar is mixed with water and allowed to boil until the latter is completely dissolved.Berries are dipped into the finished syrup and boiled for no more than three minutes. The prepared mass is poured into sterilized jars and hermetically closed.

With this method, the maximum amount of vitamins and nutrients in the berries is preserved. In winter, with a five-minute jam, you can drink tea with a bite, or pour boiling water over it to get hot or cold fruit drink.

You can prepare currants for tea without using water with added sugar. For this recipe, you need half the sugar per kilogram of berries. Just as in the previous case, the fruits are thoroughly washed, dried, and the branches are separated.

Ready berries in an amount of 200 g are ground in a blender. Sugar and the rest of the berries are added to the fruit puree, and then brought to a boil, giving the opportunity to simmer for another five minutes.

Currants in their own juice are laid out in pre-sterilized jars.

Alternative ways of harvesting leaves

You can also resort to a more complex, but allows you to get an excellent result, the process of harvesting leaves. It's about fermentation. This method allows you to get more aromatic raw materials for tea, but it will take more time and effort than the usual drying.

Most often, willow tea or, familiar to us, raw tea is processed in this way. But other plants can also be fermented. It is best to use one that contains a large amount of tannins, otherwise the future tea will turn out to be tasteless. And raspberry leaves with currants are great for fermentation.

First you need to spread the leaves in an even layer and leave them in the shade. It is best to use a cotton or linen cloth for the backing. So the raw material, passing the drying process, will not dry out ahead of time and will not absorb harmful substances, as can happen when using synthetic fabrics.

The first stage of fermentation can take from 12 hours to a day. You should focus on the state of the leaves - if during bending there is no longer a crunch of the central vein, the workpiece is ready for further processing.

You can also wrap the future tea in a piece of cloth. This option is suitable for those whose home is too dry, or, conversely, the air is too humid. In addition, this is still a significant time saving - the workpiece is ready for further processing in just 5 - 6 hours.

After the specified time has elapsed, you need to twist the wilted raw material so that the juice begins to stand out. This is one of the most important things in fermentation. The escaping liquid contains many useful substances, the more it comes out, the tastier and more aromatic the tea will be. There are several ways to carry out this procedure.

You can twist 5 - 7 leaves into rolls, and then cut them - this is how you get a small-leaved tea leaves. You can just mash the preform well in a bowl until they become damp - this will already be a large leaf tea. Another interesting way to prepare for fermentation is to scroll the plant raw materials in a meat grinder. This will already be a granular version.

Next, the workpiece must be placed in a bowl or any other suitable dish. Cover with a damp cloth and leave to ferment. This process usually takes five to nine hours. As soon as a strong fruity aroma appears, you can proceed to drying.

Fermented leaves are laid out on a baking sheet and sent to the oven at 100 degrees until completely dry

It is important to catch the moment when the future tea leaves have already dried up. Overdrying will result in less intense flavor and aroma

Determining readiness is quite simple - if, when pressed, the leaves break, and do not crumple, then you can pull them out of the oven. You need to store such tea in cloth bags or glass jars in a dark, cool room.

By the way, the collected leaves can be frozen. It is believed that this way all nutrients are preserved much better.But many note that such a harvest is less aromatic than dried.

Of course, if there is no place to spread the leaves, and you don’t want to use the oven, so as not to lose even some of the beneficial properties, then it is best to freeze the leaves. To do this, the collected raw materials must be well washed, dried, cut into pieces and put into bags. It is worth giving the workpiece a flat shape - it will be easier to store it in the refrigerator and then defrost faster.

There is nothing difficult in preparing currant leaves for the winter for a tasty and healthy infusion. You just need to choose the right time to harvest and dry or freeze the leaves. And then in winter it will be possible not only to enjoy fragrant tea, but also to forget about colds.

Procurement and storage rules

No less important than the collection is how the raw materials will be dried. Even properly harvested leaves can be easily spoiled if you choose the wrong place.

Although there is nothing complicated here. The main conditions that must be met are:

• warmly;
• dryness;
• lack of direct sun;
• Fresh air.

That is, it is enough to find a place where the rays of the sun will not fall on the tea, but at the same time it will be warm and dry enough so that the leaves do not become moldy. Now you need to lay out the workpiece on a clean cloth or sheets of paper. But in no case should newspapers be used for this, since printing ink contains poisonous substances. Drying on such a substrate will not change the properties of the leaves for the better.

Periodically, the raw materials need to be agitated and checked for mold. As soon as the leaves become brittle, you can send them for permanent storage. Dried currants should be stored in cloth bags or in jars with tight lids. The place where the preparation for healthy tea will be located should be dry, cool, well ventilated. In addition, there should be no spices or other foods with a strong odor nearby.

Another way to dry the leaves is with the oven. It is good when there is not enough space to decompose the raw materials and dry them naturally. You can dry in the oven, but you should know that with such a preparation, some of the nutrients disappear. With this method, the leaves must be laid out on a baking sheet in one layer and sent to an oven preheated to 100 degrees. The door must be left slightly ajar. After 1.5 hours, the temperature is reduced by half, and the raw materials are brought to full readiness.

How to dry and store leaves

There are several drying methods:

1. The simplest "old-fashioned" method is to air dry under a canopy or in a well-ventilated attic. Spread the foliage in a thin layer on paper or plywood and stir from time to time. Newspapers, due to the presence of printing ink, are undesirable. The drying process can take from 4 days to a week.
2. Drying time can be greatly reduced by using the oven. Pour a thin sheet layer on a baking sheet, set the temperature to a minimum, and place the baking sheet in the lower part of the oven. Some experts advise keeping the door ajar to lower the temperature and allow air to flow. Readiness is determined by its appearance: the leaf should be dry, but not crumble at the first touch (a sign of overdry). Instead of an oven, you can use a fruit and vegetable dryer.
3. The use of special drying chambers or ovens allows, according to all the rules, to prepare sheet products for winter storage. Such devices make it possible to harvest large quantities of medicinal raw materials with maximum preservation of useful qualities. Features of using the devices are attached along with the instructions.

After the completion of drying, the raw material is reviewed for the presence of tainted foliage, and all high-quality material is placed in storage.

Important! When storing raw materials in an unsealed container, there should be no food and spices with a strong odor nearby, since currant leaves can absorb foreign aromas.

The dried product can be stored whole or in a crushed state (broken into pieces). A common kitchen cabinet can be a suitable storage space. Used as containers:

• linen bags - periodically, raw materials need to be checked for the absence of moths (the pest can settle and spoil everything);
• paper bags - also from time to time it is necessary to revise dry leaves for the presence of pests;
• the most optimal container is glass or ceramic dishes with sealed lids, since there will be no access to air, moisture and other factors affecting storage in such containers.

The shelf life of dry blackcurrant leaves is 2 to 3 years.

Fermentation of raw materials

The taste, smell and benefits of tea depend on this stage. This requires the right conditions: the amount of raw materials, temperature and moisture. Destroyed by one of the above methods, currant leaves are placed in a layer of no more than 10 cm in plastic or enameled dishes. The more raw materials are prepared, the better the fermentation will be. The leaves rolled in a meat grinder are lightly pressed with your hand.

Leaves mixed or rolled into rolls are put under oppression. The dishes are covered with a damp cotton or linen napkin and placed in the heat for fermentation. From time to time, check the moisture content of the napkin. If necessary, moisten it again. In a dry room, the dishes are also covered with a lid. The exact fermentation time cannot be determined. The temperature should not be too high or too low, the best option is 22-25 ° С. At temperatures below 15 ° C, the fermentation process stops. Fermentation takes about 8 hours. The signal for the end of this procedure is the strong smell of the plant. It is at this point that the fermentation must be completed.

Leaf fermentation

Some experts prefer fermented rather than conventional drying. They claim that it allows for a richer flavor and aroma of currant tea.

Instructions:

1. The collected leaves should be left for 5-6 hours in a warm (but not hot!) Room, so that they wilt slightly.
2. After that, they need to be crushed. Here everyone acts at their own discretion. Some connoisseurs simply crumple the leaves with their hands, folding plump sausages out of them. Others are minced. Still others are laid out on the table and kneaded with a rolling pin. The main condition is that the leaves must give juice.
3. Now the whole mass should be laid in a thick layer in a basin, saucepan or bucket, tightened with gauze and left for 10-12 hours. The optimum temperature is + 25-28 degrees Celsius.
4. After this time, a pleasant smell of flowers begins to emanate from the greenery. This means that the fermentation process has passed successfully.
5. It remains to dry the fermented greens using any of the methods listed above.

Storage of dried currant leaves

After the shoots are completely dry, they are transferred to glass jars and covered with lids. Also, for long-term storage, you can use paper bags or bags made of natural fabric. The workpiece can be broken into pieces, this will not affect its quality in any way

It is important that the jar into which you will put the dried raw materials is absolutely dry. If after washing it, even a little moisture remains in it, the entire workpiece may deteriorate.

It is highly likely that mold will begin to develop in it.

Pouches or jars of dried leaves are stored in a dark, dry place at room temperature. This could be a shelf in a kitchen cabinet or a pantry.

It is very important not to keep the workpiece next to foods or spices that have a pronounced odor. Also, do not store currant leaves over the stove, where moisture often evaporates.

In this case, the workpiece may become damp and deteriorate.

Note! During long-term storage in blanks, various kinds of midges or bugs can start. Check dried shoots once a month for insects that may settle there

Since ancient times, our ancestors have found application in culinary and medical recipes for fruits, buds, and currant branches.

On a special account, there were always black berries collected from the bush.

However, not everyone understands that the benefits of currant leaves are no less. In fact, the benefits (and harms) of currant leaf tea have been scientifically proven.

Studying the medicinal properties and contraindications of currant leaves (black), scientists have found that plant materials help improve the condition of patients with diabetes mellitus, reduce the risk of malignant tumors.

It is known to be a good prophylactic against colds and flu. Daily intake of 50 ml
drink during an epidemic significantly will reduce the risk of disease.

Medicinal properties of currant leaves

If you prefer natural medicines to synthetic ones, you will be wondering why currant leaves are useful. The tool can be used internally and externally.

The plant has the following effect on the body:

Indications for use

With the help of the plant, you can help the body with serious diseases, as well as improve immunity.

The tool is shown when:

• SARS, whooping cough, sore throat, flu, bronchitis;
• hypertension, cardioneurosis;
• cystitis and pyelonephritis;
• beriberi, loss of appetite;
• atherosclerosis;
• anemia;
• diabetes mellitus;
• skin rashes.

Contraindications for use

Internal use should be discarded when;

1. peptic ulcer;
2. gastritis;
3. increased blood clotting;
4. thrombophlebitis.

Such a contraindication as an individual intolerance to the body concerns internal and external use.

Properly dried raw materials are enriched with vitamins, microelements, and other useful substances. This composition influenced the properties of currant leaves. Collecting currant leaves and

For preparing drinks
raw materials can be mixed with ordinary tea in equal proportions. Then the mixture is brewed (1 tbsp. L. Tea for 0.5 l of boiling water) in a closed container.

Use the green parts of the plant and no additives. For 0.5 liters of boiling water, take 1 tbsp. l. dry or 2 tbsp. l. fresh leaf. Insist 20 minutes. The benefits of tea made from currant leaves will be appreciated by people who are often ill. He was shown in the rehabilitation period.