Sage is a perennial, shrubby plant with numerous branches that can reach a height of up to half a meter. It is found in all regions of Greece, mainly in dry and rocky areas. Its leaves are elongated and thick, with a white-green color. The flowers grow in verticillasters, are purple in color, and bloom from May to June. The Chinese call it "Greek Boiling" and consider it superior to tea. The French refer to it as "Greek Tea" and use it, like other Europeans, not only for medicinal purposes but also for culinary purposes.
Fresh sage leaves provide relief when rubbed on areas with insect bites or on wounds with pus. Gargling with sage infusion soothes gum and throat irritation. Frequent rinsing with the infusion is good for hair loss, and warm sage infusions are invigorating for facial skin. It is also used in cooking to enhance the flavor of meat dishes, such as pork, duck, sausages, lard, rabbit, ham, etc., as well as in fish dishes, such as shrimp, sole, salmon, etc. Only a small amount is used because it has a very strong aroma (which is why it is used in fatty ingredients), and it is usually not combined with other herbs. It is also used to flavor vinegars and olive oils. Sage is invigorating and helps with stomach atony, memory decline, colds, and excessive sweating.
For an infusion, we boil a teaspoon of fresh or dried sage leaves in a pot of water, strain it, and drink it hot or cold depending on the season.
