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Blackberry Leaf Tea: Use, Effect and How to Make it

Blackberry leaf tea is a tried and tested home remedy for diarrhea. The leaves also contain valuable antioxidants. You can read here how the tea works and how you can make it yourself.

The real blackberry (Rubus fruticosus) belongs to the rose family and has long been used as a medicinal plant. The leaves of the climbing shrub are used for medicinal purposes. Blackberries originally came from the Mediterranean region, but are now widespread throughout Europe and large parts of the northern hemisphere.

In this article you will find out how blackberry leaf tea works and what ailments you can use it for. We have also summarized for you what you should pay attention to if you want to collect blackberry leaves yourself and use them to prepare tea.

This is how blackberry leaf tea works

Blackberry leaves are a valuable source of antioxidants. These substances support the body in cell renewal while fighting free radicals and reducing oxidative stress. These properties can also prevent cancer in the human body.
Due to the tannins it contains, blackberry leaves have an astringent effect. Therefore, blackberry leaf tea is used to treat acute diarrhea.
The leaves also have strong antimicrobial properties. They fight various bacterial strains, such as Helicobacter pylori, according to another study from the International Journal of Antimicrobial Agents.
Blackberry leaves have also traditionally been used to treat diabetes. Animal experiments with rats suffering from diabetes were able to demonstrate a blood sugar-lowering effect.
Blackberry leaf tea can also be used as a gargle to treat sore spots in the mouth and throat.
The following ingredients are mainly responsible for the medicinal effects of blackberry leaves:
Tannins, including tannins
flavonoids

There are no known side effects for blackberry leaf tea.

Prepare and use blackberry leaf tea
Blackberry leaf tea can help you with acute diarrhea and inflammation in the mouth and throat.

If your symptoms don’t improve after two days, you should still see a doctor. If you have other symptoms such as a high fever or blood in your stool, you should go to the doctor right away instead of resorting to home remedies.

For inflammation in the mouth and throat, you can drink blackberry leaf tea or gargle lukewarm.

How to prepare blackberry leaf tea:
Pour 250 milliliters of boiling water over 2 teaspoons of dried blackberry leaves.
Let the tea steep for five to ten minutes.
Then remove the plant parts.

You can get the dried leaves for blackberry leaf tea in any pharmacy. If you have planted blackberries in your own garden or a blackberry bush near you, you can easily collect and dry the leaves yourself.

You should pay attention to this if you want to make blackberry leaf tea yourself:
The bramble must under no circumstances be treated or left by the road if you want to benefit from its healthy ingredients.
Collect the leaves in spring when they are freshly sprouted. According to the Pharmacognosy Review, the young leaves have the highest active ingredient content.
Pick the fresh leaves and place them in a cotton bag. But be careful not to take too many from one branch.
Spread the picked leaves out on some newspaper in a dark place (attic, closet) to dry. It is important that the leaves do not get direct sunlight so that the active ingredients are preserved and no bitter substances are produced.
If you can easily crumble the blackberry leaves with your fingers, they’re dry. Then you can chop them up and store them in a jar in a dark place. The blackberry leaves can be kept for about a year in this way.
Blackberry leaves are also great for tea blends. The taste goes particularly well with fruity teas such as rosehip tea or apple tea.

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Food

16 Amazing Facts About Leaf Salads

Lettuce is a cold-resistant and early maturing vegetable. It is grown in the open field and in the greenhouse as an independent crop and as a planting compactor. The crop is harvested 2-3 times a year, the selective harvesting method is often used.

  1. Lettuce, also known as lettuce, is a leafy green vegetable widely grown in the world. There are about 100 varieties of lettuce.
  2. Sowing lettuce leaves were eaten by the inhabitants of Ancient Rome, Ancient Egypt, Ancient Greece.
  3. For a very long time, lettuce was grown to make oil from its seeds.
  4. The French were the first in Europe to add lettuce to salads. That is why the word “salad” was added to the name of the vegetable.
  5. These greens can be grown in any season. She is unpretentious and feels great in the fresh air, in a greenhouse or greenhouse.
  6. Salad is a dietary product that fills the body with biologically active substances without loading it with additional ballast. It is an irreplaceable product in the diet of lactating women, children, the elderly, and people with a sedentary lifestyle.
  7. Salad is included in the children’s diet starting from 2 years old. The beneficial substances of lettuce are building material for bone tissue, have a beneficial effect on the growth and development of the child’s body.
  8. In lactating women, the vegetable enhances the production of breast milk.
  9. In the elderly, the addition of lettuce leaves to the diet helps preserve the functions of the brain and teeth and prevents the appearance of edema.
  10. Often, lettuce greens are eaten raw. Tear it apart with your hands – so the salad does not lose its beneficial properties.
  11. Lettuce leaves differ in a slightly bland taste, generally do not contain any bitterness or sourness, wonderfully in harmony with eggs, tomatoes, cucumbers, bell peppers, nuts, and cheese.
  12. Lettuce is added to appetizers, sandwiches, burgers, salads, spicy dressings, and cream soups. Various fillings are wrapped in blanched leaves and stuffed cabbage is prepared. Ready-made meat, poultry, fish dishes are decorated with fresh leaves.
  13. 5000 years ago, people extracted oil from lettuce seeds. And in ancient times, they began to use leaves. So the vegetable salad got its name – salad, which means “salted grass” from Latin.
  14. In Germany, for a long time, professional chefs used only their hands to stir the salad, so that the taste of the dish would not deteriorate from contact with metal objects.
  15. Eating lettuce in the evening ensures sound sleep, and in the daytime – good appetite.
  16. To make the skin soft and silky, you can take a bath with salad. To do this, put more green leaves in warm water with a temperature of about +35 ° C. The procedure lasts 15 minutes.

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Angola

Quissange (Cassava Leaf Stew with Fish or Meat)

Introduction: Quissange, a Traditional Angolan Dish

Quissange is a traditional Angolan dish that is widely consumed in the country and other parts of Africa. It is a hearty stew made with cassava leaves, fish or meat, and various spices. Cassava is a staple food in Africa, and its leaves are rich in nutrients, making it an essential ingredient in many African dishes. Quissange is a delicious and nutritious meal that is easy to prepare and perfect for a family dinner or a special occasion.

Ingredients and Preparation of Cassava Leaf Stew

To prepare Quissange, you will need cassava leaves, fish or meat, onions, garlic, tomatoes, palm oil, and various spices such as salt, pepper, and chili powder. The first step in preparing the stew is to wash the cassava leaves thoroughly and chop them finely. In a large pot, sauté the onions and garlic in palm oil until they are soft and fragrant. Add the chopped tomatoes and cook until they are soft and the liquid has reduced.

Next, add the chopped cassava leaves to the pot and stir well. Add enough water to cover the leaves and bring the stew to a boil. Reduce the heat and simmer for about an hour or until the leaves are tender and the stew has thickened. Finally, add the fish or meat to the stew and cook until it is fully cooked and tender. Adjust the seasoning as needed and serve hot with rice or bread.

Pairing Quissange with Fish or Meat for a Delicious Meal

Quissange can be paired with fish or meat to make a delicious and filling meal. The choice of fish or meat is up to you, but some popular options include tilapia, catfish, or chicken. The fish or meat can be added to the stew during the last 20 to 30 minutes of cooking, depending on the size and type of protein used.

Quissange is a versatile dish that can be customized to suit your taste preferences. Some people like to add additional vegetables such as carrots or peppers to the stew, while others prefer to keep it simple with just cassava leaves and fish or meat. Regardless of how you choose to prepare it, Quissange is a satisfying meal that is sure to please.

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Angola

Cangulo (Smoked Fish and Cassava Leaf Stew)

What is Cangulo?

Cangulo is a popular dish in West Africa, especially in Liberia. It is a smoked fish and cassava leaf stew that is typically served over rice or with fufu (a starchy dough-like food made from cassava, yams, or plantains). Cangulo is a comforting and filling dish that is enjoyed by many people in Liberia and beyond.

The name “cangulo” comes from the Mandingo language, which is spoken in many parts of West Africa. The dish is also sometimes referred to as “palava sauce,” which is a term used for many different types of stews and sauces in West Africa. The dish has a smoky and slightly bitter flavor, thanks to the smoked fish and cassava leaves, but it is also balanced by the sweetness of palm oil and the richness of coconut milk.

The Ingredients of Cangulo

To make cangulo, you will need the following ingredients:

  • Smoked fish (such as smoked mackerel or smoked herring)
  • Cassava leaves (available at African markets or online)
  • Palm oil
  • Onion
  • Garlic
  • Ginger
  • Scotch bonnet pepper (or another type of hot pepper)
  • Coconut milk
  • Salt and pepper

Some people also add other ingredients to their cangulo, such as tomatoes, okra, or eggplant. However, the basic recipe consists of smoked fish and cassava leaves, along with the other ingredients listed above.

How to Make Cangulo

To make cangulo, follow these steps:

  1. Clean and prepare the cassava leaves by washing them thoroughly and removing any tough stems or veins. You can also blanch the leaves in boiling water for a few minutes to make them more tender.
  2. In a large pot, heat up the palm oil over medium heat. Add the chopped onion, garlic, ginger, and hot pepper, and sauté until the onion is soft and translucent.
  3. Add the smoked fish to the pot and stir to combine with the other ingredients. Allow the fish to cook for a few minutes until it starts to break down and form a broth with the palm oil and other ingredients.
  4. Add the cassava leaves to the pot and stir to combine with the fish and other ingredients. Add enough water to cover the leaves, and bring the mixture to a boil.
  5. Reduce the heat to medium-low and let the cangulo simmer for at least 30 minutes, or until the cassava leaves are tender and the flavors have melded together.
  6. Add the coconut milk to the pot and stir to combine. Season with salt and pepper to taste.
  7. Serve the cangulo over rice or with fufu, and enjoy!

Overall, cangulo is a delicious and hearty dish that is perfect for a comforting meal on a cold day. It is also a great way to explore the diverse cuisine of West Africa and try something new in the kitchen.

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