Herbs & Spices
About Sage - Salvia officinalis
The botanical name Salvia is derived either from the Latin salvus, meaning “health” or “salvation,” or from the Latin salvere, meaning “to save,” both terms alluding to the plant’s powerful healing properties. Officinalis means “of the workshop,” alluding to apothecaries’ shops and signifying that the plant was once part of the official pharmacopoeia of Rome. The English word sage derives from the French sauge.
Sage comes from the northern Mediterranean where it prefers the arid soil of chalky hillsides. It probably crossed the Alps with monks on their travels. A member of the mint family, this aromatic herb has wooly gray-green leaves.
Like many other foods, sage got into the pantry via the medicine chest. In the Middle Ages, it was thought to impart wisdom and improve the memory. Sage was valued for the properties of restoring energy, lifting the spirit, and promoting longevity. These attributes have been largely forgotten, but along the way most people have learned to like its flavor. The French produced so much sage at one time that they exported it in the form of tea; the Chinese liked it so much they traded four pounds of their tea for one pound of sage.
The flavor of sage is warm, pungent, slightly bitter yet lemony, with just a hint of camphor. Chopped fresh or dried leaves are added to salads, kebabs, stuffing, squash dishes, beans, pickles and cheese. Of course, the most popular use of sage, in this country is as an ingredient in stuffing at Thanksgiving, but it should be used throughout the year.
Storage
Store fresh sage leaves either upright in a container with an inch of water or in a plastic bag in the refrigerator. They will keep for a few days. For longer term storage, sage can be frozen or dried. To freeze, rinse the whole leaves and pat dry. Place in an airtight freezer container. There is no need to thaw before using. To dry sage, spread leaves out on a tray in an oven at the lowest temperature setting, leaving the door ajar two to three inches to allow for air circulation. Or simply attach the sage to a string and hang upside down in a well ventilated dry area until completely dried. Store dried sage leaves in a sealed glass jar away from heat or light, for up to one year. Crush before using.
Preparation Tips
Sage aids in the digestion of fatty meats, so it’s good for dishes with beef, pork, veal, lamb, poultry, duck and goose.
Steep sage leaves in honey for an excellent basting sauce.
Add fresh tender leaves to salads.
Use fresh sage leaves to flavor soups, egg dishes, stews, marinades, sausages, meat pies, yeast breads and rolls, and stuffing.
Fresh sage leaves are delicious dipped in batter and fried.
If you choose to dry your sage, it makes a great tea. Add a bit of honey to hot sage tea to ease sore throats and colds.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Sage contains vitamins A, C, B6 and K. It also contains copper, folate, calcium, iron, and manganese. Dried sage also contains saturated fats.
(1 tablespoon dried, ground sage)
Calories 6
Saturated Fat 1% RDA
Cholesterol 0g
Sodium 0mg
Total Carbohydrate 1g
Dietary Fiber 1g
Sugars 0g
Protein 0g
Vitamin A 2% RDA
Vitamin C 1% RDA
Vitamin B6 3% RDA
Vitamin K 43%
Iron 3% RDA
Calcium 3% RDA
Manganese 3% RDA
Folate 1% RDA
Source: www.nutritiondata.com.
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