Sage
Sage (Salvia officinalis) is a
relative to the mint family and means salvation from the latin
translation and is associated with longevity, immortality, and
mental capacity. It is common for Sage to be ground, whole or rubbed
but is generally in more of a coarse grain. Sage is grown in the
United States but is also grown in Albania and Dalmatia. Sage is a
very popular herb in the United States and is used quite frequently
for flavoring such things as sausage, pork, lamb, and other meats,
salads, pickles, cheese, and stuffing. The smell of Sage is very
aromatic and distinct.
Sage combines very well in the kitchen with Thyme, Rosemary, and
Basil. Sage is normally one of the main herbs in stuffing for
poultry but is often added to lamb and pork dishes as well. Sage is
very strong and should be used sparingly as a little goes a long
way. Sage, like many other herbs develops its full flavor the longer
it cooks and withstands lengthy cooking times which might be why it
is so good when used in the stuffing for the Thanksgiving turkey
that cooks for about five hours.
If you grow your own Sage you will find that all you have to do is
snip off the tops of the plant with scissors and add it right to
your favorite recipe. Sage is still at its best when dried but if
you prefer just simply place the fresh Sage leaves in a baggie in
the freezer and pull them out as required.
Sage has nutrients such as boron, calcium, iron, magnesium,
manganese, phosphorus, potassium, selenium, zinc, vitamins B-1, B-2,
B-3, B-5 and C.
In earlier times Sage was used regularly to cure snake bites and was
also used to invigorate the body and cleanse the mind. In the middle
ages it was quite common for people to make a Sage tea and drink it
for ailments such as colds, fever, liver trouble, and epilepsy. Sage
has been used to help with sprains, swelling, ulcers, and bleeding.
It is also said that a chewed Sage leaf applied to a sting or an
insect bite will reduce the sting and bring down the swelling.
As a tea and an oil, sage has been beneficial for sore throats and
coughs and inflammation of the mouth and gums. Herbalists have also
used this herb for rheumatism, stimulating the nervous system and
digestive tract, improving memory, and sharpening the senses. Sage
has helpful effects on symptoms of women during menapause and after
a hysterectomy, and also helps in drying up a mother's breast milk
and also reduces blood clots. Further it has been known to help with
itching skin if it is added to hot bath water. It can limit
perspiration and salivation.
Sage should not be taken during pregnancy or by nursing mothers as
it can decrease the milk supply.
Sage never loses its fragrance even after being dried out so it is
often added to potpourri and is also added to many soaps and
perfumes. It has been used in insect repellents and has
antibacterial properties which have helped it become a preservative
for many things such as meats, fish, and condiments. Sage has a
musky smokey flavor and works very nicely for cutting down some of
the richness in many foods. It also goes great with almost any
vegetable too. Sage is definitely an herb that most people almost
always have in their pantry if they do any cooking at all.
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