Raspberry leaf can be collected throughout the summer but I think they are at their best and most fragrant in early summer. Although it is totally possible to dry raspberry leaf as they are, after a little fermentation the flavour becomes much richer and more complex. It is also likely that more nutrients would become available through the magic of fermentation.

Collect plenty of leaves – to fill a small 120ml jar you will need about 100g of leaf which is more than it sounds. I pick the ’just right’ leaves – not too coarse but not too tender. Bruise the leaves by massaging them or in ( or with?) a pestle and mortar (make sure it doesn’t smell of garlic before you use it for herbs!). Roll the bruised leaves into mini cigars and pack them as tight as possible into your jar. Put the lid on and place in the sun during the day and take in at night. If it’s cold but sunny leave it on a sunny window ledge. Burp the jar it if necessary and keep warm and sunny for 5 – 7 days. Have a sniff – it should be very aromatic. Roll out and separate the leaves. Dry them in a herb dryer or on baking-paper in a warm kitchen – if drying on paper turn the leaves regularly. Stor in a paper bag. To make your tea, pour hot water over a teaspoon of leaves, let steep for 3 mins then strain. Yum!

Ivan chai

Do the same with rosebay willow-herb (Chamaenerion angustifolium). Roll the leaves individually for aesthetic effect – and et violà – you have Ivan Chai!