SAGE (Salvia officinalis) is one of the seven radical weeds featured in Wild Woman's Garden because it: Checks profuse menstrual flow & eases cramps Dries up night sweats & reduces hot flashes Counters bladder symptoms Relieves depression & headaches Many people know Sage primarily as a culinary rather than a medicinal herb, and use it most often to flavor turkey stuffing. We love this delicious recipe because it capitalizes on Sage’s wonderful taste and aroma as well as all of the plant’s remarkable healing qualities. This traditional appetizer comes from Italy via our friend Carmen, herself a noted chef and gourmande. Fresh Sage Crisps Use fresh Sage leaves. The broad leaf variety works well, but any garden Sage will do. Pick a couple of dozen or more leaves, leaving a long stem on each leaf. Cover the bottom of a cast iron frying pan with olive oil, and heat to just below smoking point. While the oil heats, whisk up a light batter of equal parts flour (unbleached white or brown rice) and water (or flat beer). Dip the leaves and stems completely in the batter, and add several at a time to the hot oil. Turn with tongs to brown on both sides. Drain & serve hot, right away. NOTE: Try a few Daylily buds this way, too. Awesome!