From Thassos to Crete and from Kea to Lesvos, Salvia Fruticosa can be found everywhere across the islands of the Aegean Sea. One of the main differences between common sage (salvia officinalis) and its Greek rival (Salvia Fruticosa) is the latter’s more vigorous taste and fragrance. Interestingly enough, it tends to smell stronger when it grows in arid soils.
Sourcing: Our beautiful leaves of Sage come from a lovely couple of farmers, who cultivate local varieties of herbs on the island of Crete. The infusion of sage has been one of the island’s most popular herbal teas for centuries, while according to the local legend Cretans owe their longevity to this herb! Our harvesters separate the leaves from the stem by hand and dry all of their herbs naturally.
Use as an Infusion – You’ll need a teaspoon (0.5g) per teacup, dosage on taste. Simmer for 5 minutes 95C, covered. Strain and serve alone or with honey, warm or at room temperature. Folklore herbal medicine suggests lemon and honey infused sage as a great remedy for the flu.
Use as a seasoning – Sage brings a balance to strong flavors such as poultry, pork roast and herbed butter. This variety makes a mark even when used in very small quantities. Add leaves at the beginning & discard before serving. Alternatively grind with coarse salt and black pepper to sprinkle over butter and anchovy bruschettas.
Whole leaves, 16g/0.50oz