Wednesday, November 16, 2011

Fresh Sage Tea


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.

4 comments:

  1. I would never, ever have thought to make tea out of sage! I'll have to try it. Thanks, and happy Thanksgiving!

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  2. Thanks 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! : )

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  3. What wonderful health benefits it has!

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  4. Fresh sage tea with a little squeeze of lemon and organic honey goes a looooong way!

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