Sage

For a cup of sage tea, add 1 teaspoon of dried leaves to freshly boiled water, cover and let steep for 5–7 minutes.

Strain and serve plain or with honey, lemon or a cinnamon stick.

For a milder taste, reduce the waiting time.

Sage is an extremely aromatic and versatile herb in cooking, with a flavor reminiscent of mint and camphor. It can add a distinctive flavor to many dishes. Here are some ideas for where you can use it:

In cooking:

• Meat: Sage goes well with grilled meats, such as lamb, pork, and chicken. You can add it to marinades, sauces, or directly to cooking.
• Fish: Especially good with grilled fish, such as salmon or sea bass.
• Vegetables: It is ideal for flavoring vegetables such as potatoes, carrots and zucchini.
• Soups and stews: It adds a touch of freshness and aroma to soups and stews, especially those based on legumes.
• Sauces: You can add it to pasta sauces, meat sauces, or salad dressings.
• Pies and pizzas: It adds a Mediterranean touch to pies and pizzas.
• Pickles: It is widely used in the preparation of vegetable pickles, where it gives a characteristic flavor.

Other uses:

• Tea: Hot sage tea with honey and lemon, the classic winter drink.
• Cocktail: You can add fresh sage leaves to cocktails to give them an aromatic note.

Tips:

• When to add it: It is best to add sage at the end of cooking to preserve its aroma.
• Quantity: Start with small amounts and increase according to your taste.
• Combinations: Sage pairs well with other herbs such as thyme, oregano, and rosemary. It also pairs well with garlic, olive oil, and lemon.