Good and Good for You: Sage

 

In theory, spring has sprung...and I only say in theory because I live in North Carolina and the season/weather kind of changes from day to day.  But in any case, it's the time of year to start planting gardens and to look forward to enjoying fresh herbs and veggies.

When I bought my house I planted a couple of sage-lings in the herb garden and every year since then they've thrived and grown into semi-large bushes with that produce more sage than I know what to do with.  And that got me to thinking, what can I do with sage?  I've used it when cooking pork dishes before but since a little bit of sage goes a long way, I thought I'd investigate other options.

SAGE

As with many herbs, sage started out as a medicinal herb.  In fact, the word "sage" comes from the Latin salvus meaning "to save."  The oils and tannins in sage made it both an antiseptic and astringent. 

Brewed as a tea, it can help sooth a sore throat and calm the nerves.  You can also brew it and cool it to use as a gargle that can help with canker sores (mouth sores or ulcers).

Sage is both an appetite stimulant and digestive aid.  Which makes sense considering it's anti-inflammatory properies.  It's been recommended in some instances for those who suffer from inflammatory conditions like asthma or rheumatoid arthitis.  It is also supposed to be good for relieving abdominal cramps and reducing hot flashes in menopausal women.

Sage is listed among the top ten herb and spice sources of antioxidants which help neutralize cell-damaging free radicals.  In case you were wondering about the other nine, they include allspice, basil, cinnamon, cloves, lemon balm, majoram, oregano, peppermint and thyme.  Some herbalists believe that sage is a memory enhancer and it is also believed that a sage rinse will return some color to white or gray hair.  These may be some of the reasons why the ancients believed sage was tied to immortality.

The ancient Greeks used to use sage as a way to preserve meat.  In Medieval times, sage was used primarily as a culinary herb and was used in sauces and stuffings with fatty meats like pork, duck, and goose.  Something in its chemical helps break down the fats and make them easier to digest.

In Italy, sage is sometimes lightly fried with olive oil and served with ham or veal.  I like to use fresh sage in saltimbocca.  In Germany and Belgium, sage is added to eel and other oily fish dishes and in the Middle East it is generoulsly added to salads.

Sage is available almost year-round and can be used fresh, rubbed (crumbled), and ground.  Sage has a strong flavor so you don't want to go overboard when using it.  Fresh sage can be wrapped in a papertowel and stored in the fridge for up to four days.  Rubbed or ground will keep in a tightly closed container in a cool dark place for up to six months.

So my sage advice?  Try it out, it's a great herb and a healthy addition to any meal. :)