During the holidays, I use a ton of fresh and dry rubbed sage. I love the unique woodsy aroma it releases when dropped into a steaming batch of rich mushroom gravy and how it melts beautifully into a pan of rich and doughy stuffing. Sage is also wonderful to infuse into a rich tea, and has a multitude of medicinal benefits to boot. Cut the sage leaves chiffonade and place in very hot (not boiling) water to coax out all of the peppery and savory flavor from its velvety green-grey leaves.
Stephanie, The Recipe Renovator says
November 16, 2011 at 9:37 pmI would never, ever have thought to make tea out of sage! I'll have to try it. Thanks, and happy Thanksgiving!
erinwyso says
November 16, 2011 at 11:36 pmThanks Stephanie! I used to buy prepared sage tea, but realized it much less expensive fresh and a great way to use up any leftover leaves. I hope you have a happy Thanksgiving as well! : )
Juanita says
November 17, 2011 at 1:10 pmWhat wonderful health benefits it has!
bakeanything says
November 23, 2011 at 4:18 amFresh sage tea with a little squeeze of lemon and organic honey goes a looooong way!
Khadeejah Raja says
July 16, 2016 at 12:01 pmSage tea…YUM.