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.
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