Questions we hear often
What is My Land sage, and where does it come from? +
My Land sage is Greek sage, Salvia fruticosa, also known as salvia or, in Greece, "faskomilo." It is grown on the slopes of Mount Olympus in northern Greece, at about 1,000 meters above the sea, on small family farms in that single mountain region. The whole leaf is used, dried and loose, not rubbed into dust and not blended with other supply.
Can I make sage tea (faskomilo) with this? +
Yes. Greek sage is the traditional herb for "faskomilo," Greek sage tea. Add a few dried leaves to hot water, steep for about five minutes, then strain. It makes a warm, savory, caffeine-free cup, and it pairs well with Greek honey and lemon. The leaves are the same ones used for cooking, so one pouch covers both the kitchen and the cup.
Why does altitude on Mount Olympus matter for sage? +
Sage grown at about 1,000 meters faces colder nights, a shorter season, and stronger sun than lowland sage. The plant responds by producing more essential oil, which is where the warm, savory, slightly pine-like sage aroma comes from. Lowland or commodity sage, the kind often sold in supermarket jars, can smell flat or grassy. The altitude is why a small pinch carries a stuffing, a butter, or a pot of tea.
Is My Land sage whole leaf, or rubbed and full of sticks? +
Whole dried leaves, loose, cut and sifted, so the sticks, stems, and bark are removed and only the leaf goes in the pouch. It is not rubbed into powder and not dusty. A common complaint about cheap sage is sticks, bark, and debris that add weight but no flavor. With whole-leaf sage you get the part of the plant that carries the aroma, then you crumble a leaf or two into the dish.
Is the sage hand-harvested? +
Yes. The sage is hand-harvested at peak season by the family farms that grow it on Mount Olympus, then gently dried at low temperature. Machine harvesting is faster but breaks the leaf and lets sticks and bark through. Hand-harvesting keeps the leaf whole and clean, which is what the listing means by loose, cut-and-sifted dried leaves.
How do I use Greek sage in cooking? +
Crumble a leaf or two into the dish; a little is enough. Classic uses: sage butter for pasta and gnocchi, rubbed onto pork or chicken, stirred into stuffing, beans, and roasted squash, or fried whole as crisp sage leaves. Crush the dried leaves between your fingers first to release the aroma. The same leaves can also be steeped in hot water as a traditional Greek sage tea.
Why is the color green when other sage I have bought looks grey or dull? +
Green is the freshness signal for dried sage. The color comes from the leaf, kept when the herb is hand-harvested, dried at low temperature, and stored in a light-blocking pouch. Grey, dull, or faded sage usually means it was over-dried, oxidized after opening, or bulk-stored for a long time. Green leaf and a clear, savory aroma together are reliable signals.
Will the sage be aromatic, or weak and off-tasting like some dried sage? +
The most common complaint about dried sage is weak, flat, or off flavor. My Land sage is grown at about 1,000 meters on Mount Olympus, where the plant produces more essential oil, so the dried leaf keeps a strong, warm, savory scent. When you open the pouch you should smell sage right away. Green leaf and a clear aroma are the signs to look for, and a leaf or two carries a dish.
Is My Land Greek Sage certified organic? +
Yes. My Land Greek Sage is certified USDA Organic and EU Organic, verified through CCOF, which audits the supply chain from farm to packaging. Organic certification means no synthetic pesticides, no GMO seed, and verified handling. CCOF puts it simply: organic is non-GMO and much more. The product is not certified by the Non-GMO Project, which is a separate, narrower program.
Is this real Greek sage (salvia), and will it taste like sage? +
Yes. This is Greek sage, Salvia fruticosa, the salvia traditionally grown in Greece and used for both cooking and faskomilo tea. It has the warm, savory, slightly pine-like sage flavor people expect, not a flat or grassy one. It is single-herb and single-origin, grown on Mount Olympus and packed on its own, with no blending and no fillers. One herb, one mountain, named on the pouch.
How much sage do I get, and how should I store it? +
The net weight is printed on the front of the pouch. Dried sage leaf is light and fluffy, so the pouch can look large for the weight, and a little goes a long way in cooking. The best-before date and lot number are on the back. The resealable, light-blocking pouch keeps the leaf fresher after opening than a clear jar or tin. Store it closed in a cool, dry cupboard.
