Drinking herbal teas is very much part of the Lebanese culinary mores and traditionally herbs were dried and kept in the pantry for such a purpose.
I found stacks and stacks of large bags filled with dried mint, sage, camomile, flower petals imported from Lebanon or Jordan or Syria, and sold at the Mid-Eastern store.
Sage, for instance, is native to the Mediterranean; it can be made into an infusion; it helps with gums and oral health and a host of other conditions.
To learn more about the benefits of sage, click here.
- Boil one liter (4 cups) of water. Place 20 g (3/4 of an ounce) sage leaves in a pot and pour the boiling water over them. Steep for a few minutes, strain and drink.