Sage

Sage

Sage (Salvia officinalis) has not only a long tradition of culinary use, it was also used to preserve meat and was recommended to treat just about every know condition, from snakebite to mental illness.

In medieval times sage was called ‘toute bonne’ in France, which means ‘all is well’. Modern research has shown that sage is not a panacea but can help reduce excessive perspiration, sore throats, premenstrual cramps, digestive problems and even high blood sugar. Sage has antioxidant and anti-inflammatory properties.

Because of being a versatile herb, sage works well with other herbs like thyme, rosemary or basil. It can be used as an accompaniment to roast lamb or pork dishes and is commonly used in stuffing mixtures for roast poultry in the UK. But you can also use it when barbecuing or grilling meat and vegetables. It can be used either fresh or dried and crumbled and even though both versions have a strong flavour, fresh sage is less bitter than dried sage. Fresh sage can also be placed in plastic bags and frozen. It should be used sparingly because it has a pungent flavour.

Sage is native to the Mediterranean region but has naturalised in many places throughout the world. Besides its culinary and medicinal use it is also often used as an ornamental garden plant because of its beautiful flowers.

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