Raspberry leaf tea is the most popular herb used during pregnancy, and is particularly useful during the third trimester. Its astringent and stimulating properties strengthen and tone the uterine and pelvic muscles, while its soothing properties relax the uterus. Raspberry leaf tea also tones the mucous membranes, soothes the kidneys, allays diarrhea, stops hemorrhage, quells nausea, sedates, and relaxes.
Raspberry leaves have been used throughout history to encourage safe, easy childbirth, to speed recovery from birth and to stimulate milk production afterwards. The tonic and relaxing action of the leaves reduces the pain of uterine contractions and makes them more effective and productive, thereby easing and shortening the duration of childbirth.
To make the tea
1. Fill a teapot with cold water and bring to a boil.
2. Meanwhile, fill a clean teapot with hot water from the tap. Let it sit until the water boils, then empty the teapot.
3. Place 2 tablespoons dried raspberry leaves or 4 tablespoons fresh raspberry leaves into the teapot.
4. Add 1 pint of boiling water to teapot.
5. Steep for 10 minutes.
6. Strain, pour into a cup and sip slowly.
To make a cup of tea, use half the amount of leaves and water. Drink 1 cup a day during your second trimester, and three cups a day during your third trimester.