White sage is one of our new herbs this year! This perennial will (hopefully!) overwinter and grow again next year. White sage can be used in small amounts for cooking but should not be confused with recipes for sage or culinary sage (the normal sage patch). If consumed in large amounts or for long periods of time, white sage can be unsafe, so please do your own research on how you would like to use your white sage. Check out this white sage resource for more info!
Harvest Instructions: Pick sprigs of white sage from different areas of the plant or plants. To dry the sage, tie it together in a bundle and hang in a cool dry place.
White Sage Tea Recipe
- 1 tablespoon of chopped or whole dried white sage leaves
- or 2 tablespoons of fresh white sage leaves
- 1 cup of almost boiling water
- honey to taste (optional)
- lemon to taste (optional)
- Heat the water in a saucepan
- Remove from heat just before the boiling
- Add white sage leaves into a teapot, infuser, or a bowl
- Pour the nearly boiling water over it
- Let the mixture sit for 10 minutes
- Add honey and lemon to taste
Note: As white sage tea has a very strong and somewhat bitter taste, you should probably make a mild tea first, and add more leaves for the next cup if the taste isn’t strong enough for you.