Fermented Currant Leaves: A Homemade Superfood

Start by **wilt the leaves**. Lay the freshly picked currant leaves in a single layer on a fabric (not synthetic) in a shaded area.

Let them sit for **10 to 12 hours**. They should become soft but not dried out.

Now, it's time to **release the juices** from the leaves. You can either roll them up, crush them in a mortar, or chop them finely.

The goal is to ensure that the leaves begin to **produce juice** that will aid in fermentation.

Place the juice-released leaf mixture into a container, layering it no more than **10 centimeters** (about 4 inches) deep.

Cover the mixture with a **damp cloth** and weigh it down with a heavy object.

Leave the container in a warm spot (between **20 to 25 degrees Celsius** or **68 to 77 degrees Fahrenheit**) for about **16 hours**. You'll know the fermentation is done when there's a rich aroma coming from it.

Spread the fermented leaves in a **thin layer** on a baking sheet.

Begin the drying process at **100 degrees Celsius** (about **212 degrees Fahrenheit**) with the oven door slightly open.

Once they've started to dry, lower the temperature to **50 degrees Celsius** (about **122 degrees Fahrenheit**). The leaves are ready when they become crispy upon squeezing.

Store the dried leaves in jars, fabric bags, or containers.

To brew the tea, use **1 teaspoon of fermented currant leaves** for every cup of **hot water**.

Let it steep for a couple of minutes to develop a fragrant and rich flavor. You can also mix in leaves from other berry shrubs like **raspberries** or **strawberries** for added taste.

Despite its many benefits, this tea may not be suitable for everyone. Individuals with **hypertension**, pregnant women, and those suffering from **insomnia** should consult a physician as the leaves might elevate blood pressure.

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