Pickled fresh sage
Salvia Officinalis grows wild on Paros and all over Greece. There is abundant litterature about the medicinal properties and culinary uses of this herb native to the mediterranean regions, that we can skip the introduction.
Typical way of preserving this herb is of course drying, but we decided to try this unusual method for a surprising, and very earthy, result.
Add leaves into stir fries, slowly cooked oven baked meats, toss some leaves in salads or top your bruschetas.
Be bold: make a delicious salsa with chopped leaves, diced tomatoes, lemon zest and some extra virgin olive oil.