North American Fruit Explorers mailing list at ibiblio

[Nutritional Solutions <btnutrition@aol.com>]

I've been growing sea buckthorn (Hippophae rhamnoides) for a number of years: 
we love the fruits with their "tropical citrus" like flavor. Recently 
discovered that the LEAF makes a delicious tea, and is being investigated for 
its health benefits (267 PubMed hits, for blood sugar regulation, antioxidant 
capacity, adaptogenic, hepatoprotective, cytoprotective properties, mainly 
due to phenolic constituents). 

Finally, a culinary use for that essential male plant! We summer prune our 
male plant in early June (to control size), strip the leaves and shade dry 
them. These are stored in an air tight container until needed, then crushed 
and used 1 tsp per 8 ounces boiling hot water, steeped 5 minutes. The taste 
is quite similar to green tea (Camilla sinensis). Also very tasty with lemon 
(or sumac) served chilled/iced.

I also use red raspberry and mulberry leaves for tea. Anyone else making tea?

Of note: our operation is entirely "organic" mostly biodynamic, and tea might 
not be advisable in sprayed orchards.

Jeanne M. Wallace, PhD (nutrition)
zone 6 northern Utah, 4,600' elevation