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Persimmon Leaf Tea


Picture of branch with persimmons
Diospyros virginiana L. (common persimmon)History, Cultivation, Celebration and Culture, Natural History, BotanyHealth & Nutrition, Culinary Use (recipes), Commercial, Entertainment, News, Links, SourcesHomeContact us!

Persimmon Leaf Tea 

Euell Gibbons mentions persimmon leaf tea in his 1962 book, "Stalking The Wild Asparagus":

"A recent discovery points to a use of the persimmon which is not concerned with the fruit.  It has been reported in the scientific journals that 'persimmon leaves have been found to give exceptionally high values in content of vitamin C."  Persimmon Tea could help fortify your family with this protective vitamin, substituting at least in part for the expensive citrus fruits.  This tea proves to have a very pleasant flavor, which is surprising in something so healthful.  Tea made from the green leaves is very acceptable but that from the dried leaves is even better, having a flavor slightly reminiscent of sassafrass.  

Gather the leaves in summer when they are full grown and spread them on newspapers in a warm attic room until they seem thoroughly dry.  Pack them in fruit jars and heat the jar in a very low oven for 30 minutes.  This preheating protects them from mold and if two-piece dome lids are placed on the jars while they are still hot, cooling will cause them to vacuum sealand they will keep perfectly fresh through the year."


Gibbons, Euell. 1962. Stalking the Wild Asparagus. pp. 164-169.  $17.50 from Alan C. Hood & Co., Inc. (www.hoodbooks.com), used by permission.