Sage (Salvia officinalis)

Description

Sage is the pale green leaves of an evergreen shrub. Its strong, fresh flavour makes it a popular culinary herb, but it has always been well known for its medicinal properties.

Sage complements - pork, veal, game, poultry, sausages, vegetables, salads, onion, cheese, eggs, stuffings, coatings.

Did you know?

It was believed that Sage strengthened the memory, hence a sage or wise man would have a long memory. Sage tea is believed to make a good tonic and blood cleanser. Used as a mouthwash Sage is said to freshen the breath and help in alleviating bleeding gums. A Sage bath helps ease rheumatism and aching limbs.

Quality

Sage should be silvery-grey and strongly aromatic. It has a medicinal pine-wood flavour. Thujone is the principal flavour - giving volatile oil.

Usage

Use 1-2 tsp for 4 servings.

Sage has an affinity with fatty foods, especially pork and cheese. Sausages and faggots are often flavoured with Sage. It is used in traditional sage and onion stuffing.
Saltimbocca is an Italian dish meaning ‘jump in the mouth’! Thin slices of veal are seasoned with a sprinkling of Sage, overlaid with a slice of prosciutto, then quickly fried and served with Mozzarella melted over.

Sprinkle a little Sage into salads for a refreshing flavour.

Combine a little Sage with cheese and breadcrumbs for topping grilled fish.

Season the simmering beans and vegetables of minestrone soup with Sage for extra flavour.

Add Sage to the breadcrumb coating of Scotch eggs.

Many thanks to Schwartz for letting us use this information.