Southern Europe drinks its herbs. Greek mountain sage, Spanish thyme infusions, oregano tea in the Balkans - these are savoury, resinous drinks with none of the sweetness a British or American palate expects from tea, and they are worth getting used to.
All five are woody perennials that get better with a second year, and all five are far stronger fresh than dried. Start with sage: two leaves, five minutes, a slice of lemon.
