Like any herbal material, dried raspberry leaves are sensitive to moisture, light and foreign odours. If stored incorrectly, they quickly lose their aroma and may become damp.
- Packaging. After opening the pack, transfer the leaves to an airtight container — a glass jar with a lid or a container that closes tightly. This will protect them from moisture and foreign odours.
- Location. Store in a dry, dark place at room temperature — for example, in a kitchen cupboard away from the cooker and sink. Direct sunlight and temperature fluctuations speed up the loss of aroma.
- Shelf life. Go by the date on the packaging. Even with proper storage, the taste and aroma weaken over time — this is normal for plant material.
- Humidity. Do not keep the container near sources of steam (a kettle or saucepan). Damp leaves can go mouldy and become unfit for consumption.
If the leaves have been stored properly, they make a good infusion right up to the end of the pack — with a characteristic herbal aroma and a slightly astringent taste that comes from the tannins they contain.