I started my day yesterday with a cup of sage tea.
Why sage? Well, I had some store-bought leaves left over from a recipe I tried that hadn't worked out.
I'd planned on roasted vegetables with a sage-butter dressing. My niece G had made the same for our Christmas dinner and it was very good.
Mine started out well, when the sauce was ready, I turned off the heat, but forgot to take the pan off the hotplate. Being an electric hotplate, it took a while to cool down, a long while, and in that time the butter-sage sauce burned. I was out of butter now, so I made gravy instead.
Dinner was fine.
But I had sage leaves left over and they sat in the fridge mocking me every time I opened the door.
Yesterday morning my hand reached for the plastic sleeve of leaves all on its own. I rinsed a few leaves, chopped them reasonably finely, stuffed them into the infuser and made a cup of tea.
With the first sip I was transported back several years to a time when I drank sage tea often, from leaves I had grown myself.
I also grew mint, pineapple sage, lemon balm, (also known as Melissa) chamomile and oregano, (also called golden marjoram), parsley, basil.
Have you ever had a cup of sage and lemon balm tea on a hot summer day? Or iced mint tea from crushed mint leaves you have freshly picked?
How had I grown away from this?
When did the coffee loaded with sugar take over?
I need to turn my life around.
I'll be heading to the nursery as soon as I can, to buy herbs which I will plant in the gaps in my garden.
Sage, mint, lemon balm and chamomile.
Oregano too and parsley. Maybe some feverfew for the pretty little flowers.
Dill? It grows rather large, my book says 90cm, but my last plants grew taller than me, it attracts bees and helps with digestion of fatty foods, which is why dill pickles are added to Macca's burgers and should be eaten not picked out and thrown away.
The mint will go into a pot so it doesn't rampantly spread throughout the garden.
I will make my own teas again.
I finished my day with another cup of sage tea. With honey.
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