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Loading...Maramiya sage tea is a beloved traditional Palestinian herbal infusion brewed from dried Mediterranean sage leaves gathered from the hills of the Galilee and West Bank. Sipped for centuries in Palestinian homes to ease sore throats, settle the stomach, and warm the body on cool evenings, this delicate brew is the country’s most iconic home remedy.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 35 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 9 gCarbs
- 0 gFiber
- 8 gSugar
- 0 gProtein
- 10 mgSodium
- 30 mgPotassium
- 25 mgCalcium
- 0.5 mgIron
- 4 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the tea
- 4 cups (1 liter) filtered water
- 3 tablespoons dried Palestinian sage leaves (maramiya)
- 1 teaspoon dried spearmint leaves (optional)
- 2 to 4 tablespoons honey, to taste
- 4 thin lemon slices, for serving
Directions
- Bring the filtered water to a full boil in a kettle or small stainless-steel saucepan, then remove it from the heat for 30 seconds so it stops bubbling vigorously.
- While the water comes to a boil, place the dried sage leaves and optional spearmint into a heat-safe teapot, clay jarrah, or glass pitcher.
- Pour the just-boiled water over the herbs, cover the pot, and let steep for 7 to 10 minutes so the earthy, slightly peppery essential oils fully infuse the water.
- Strain the golden tea through a fine-mesh sieve into four small glass cups, pressing gently on the leaves to release every drop of flavor.
- Stir honey into each cup while the tea is still very hot, adjusting the sweetness to taste.
- Drop a thin lemon slice into each cup and serve immediately, traditionally alongside fresh dates, sesame biscuits, or roasted almonds.
Cook’s Notes
- Use only dried Mediterranean sage (Salvia fruticosa or Salvia officinalis); ornamental garden sages can taste bitter and soapy.
- Never reboil the tea once steeped, as overheating destroys the delicate volatile oils that give maramiya its signature aroma.
- For a stronger medicinal brew intended to soothe coughs, simmer the sage gently for 3 to 5 minutes instead of steeping.
- Add a small stick of cinnamon or a few whole anise seeds (yansoun) while steeping for a warming winter variation.
- Palestinian families often drink a small cup of maramiya after heavy meals to aid digestion, especially after olive-oil-rich dishes like maqlouba.
