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Organic Sage Leaves. 

Debbie Recommends: “Whenever I have fresh sage on hand, I want to cook pork. Having said that, I won’t eat industrial pork so only cook with it when we have either in from Glen Oakes or from Bertie’s organic farm. Marinade pork prior to cooking with chopped sage, olive oil and lemon juice. If you like a sweet tone, add raw honey to this and baste as you cook. 

Sage also is beautiful with roast vegetables, it’s such a distinctly savory herb, it balances out the sweetness of a tray of roasted vegetables if there is too much sweet in the mix. Sage and lemon are close friends. If you’re roasting mixed vegetables with sage, it’s worth adding some quartered lemon quarters to roast with it and tons of garlic of course. 

Burnt sage butter is also beautiful with pretty much anything especially pasta or starch. 

I also love sage tea. The health benefits of sage tea are broad and varied. There is evidence (see www.healthline.com) that sage tea has the following benefits – powerful anti-inflammatory and antioxidant compounds; promotes skin health and wound healing, promotes mouth health – gargling with sage tea is recommended as a remedy for halitosis, gum wounds and sore throats (due to powerful antioxidant rosmarinic acid), boosts heart health (lowers triglycerides and cholesterol), reduces severity of hot flashes in menopausal women, may have anti-cancer properties, helps with blood sugar control, promotes brain health and improves mood.

Simply add to a hot water and let it steep for as long as you have patience for. I love adding fresh rosemary to sage as rosemary is incredible for waking up the brain and boosting memory and concentration levels, I always feel particularly sharper with this tea combo and love adding freshly squeezed lemon juice to this. Just always remember to add lemon juice after the water has boiled to maintain the vitamin c levels.”