Heard of it and tried it. I have to avoid it because it is very high in oxalic acid and I have issues with kidney stones. Apart from that , I did not care fort even though there was alcohol in it!!! Go figure!!
I do have a recipe for Liquore di Salvia, Sage Liqueur. I'm most certain you could interchange the foliage.
Liquore di Salvia, Sage LiqueurGrain Alcohol at 95-96% gr. 500
Distilled Water 500 ml
Pure Cane Sugar gr. 500
Zest of 2 Lemons, diced (Yellow part only)
4 Cloves, whole
36 leaves Sage (Substitute your desired amount of Ruchetta[my dialect]) Washed and patted dry
Combine all ingredients in a 2-liter, airtight jar. Shake well until the sugar is dissolved. Macerate the mixture for 2 months in a cool place, away from the sun. Be sure to shake the container now and then. After 2 months, filter the mixture into a new sterilized 2-liter airtight jar. Allow the mixture to rest undisturbed for 6 months then rack. There will be some sediment. Bottle in ice wine bottles to show off the green color. Consume all within 2 years.
If you get wild Ruchetta, Arugula, like from a farmers market, your final liqueur will have a brighter, pepperier(sp) finish!
EuroStiller- The Doctor
"An alcoholic is someone you don't like who drinks as much as you do." Dylan Thomas 1914-1953
"All the things I really like to do are either immoral, illegal, or fattening." Alexander Woollcott 1887-1943