knowyourherbs Sage


salvia officinalis


Sage is no longer just for seasoning Thanksgiving turkey and dressing.


comes in many varieties, colors and sizes. It’s been in use for thousands of years in societies all over the world. Experts the world over have agreed that it is a won- derful herb, it is nutritious, is a wonderful flavoring and it can aid in the treatment of many diseases. Sage is a thriving member of the


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mint family, and as such its relatives include Basilweed, Mad Dog, Heal All, Horehound, Horsebalm, Hyssop, Lemon Balm, Mint, Oregano and Thyme. The ancients associated sage with immortal- ity (at least longevity), and it was said to increase mental capacity. The genus name (Salvia) comes from the Latin for “salvation”.


Cooking with Sage If you don’t cook with sage, you’re


missing a lot. Sage is an herb we consider as part of the Mediterranean group, which also includes rosemary, thyme and oreg- ano. All of these herbs hold up well for long cooking, like on a turkey or whole chicken or in a soup or beans. The sage especially adds depth of flavor.


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14 Triad


ho of us hasn’t used or at least heard of sage? This wonderful herb


When you add


sage to dishes such as soup or beans, put in a


whole sage branch then remove it when the dish is finished cooking. The same approach will work with fresh thyme. The little leaves cook off,


then you can pull the branch out with tongs or a slotted spoon. Sage and its Mediterranean


cousin, rosemary, are very versatile


in the kitchen. They have two lives: they can be cooked at lower temps—as when roasting meats or making soups—or smaller amounts may be added at the last minute to foods with more delicate flavors, like squash. Besides the traditional sage often


used for poultry seasoning, several other varieties are useful in the kitchen. Two sweeter varieties, pineapple sage and honey melon sage, are more delicate so they can’t stand up to long cooking at high temperatures. Add them to cut fruit to serve as an appetizer, or to salads. Or use as an ingredient in herbal teas. Some herbs, such as the pineapple


sage, cilantro and basil, have oils that are released at very low temperatures, sometimes as low as 85 degrees. Since they lose their flavor if cooked for a long time or at sustained high temperatures, recipes must be adjusted to accommo- date their use. For example, with Vietnamese cui-


sine, a plate of delicate herbs such as cilantro, basil and mint is often served with lettuce, cucumbers and pickled car-


rots for the diner to roll up together. Or they will serve those herbs with soups, and each diner is expected to add as much of each of the herbs as they want to their own bowl.


Medicinal Uses For centuries, sage has been es-


teemed for its healing powers. As a hot infusion, it is a great remedy for colds. Sage tea combined with a little cidar vinegar makes a gargle, which is excellent for sore throats, laryngitis and tonsilitis. It is also beneficial for infected gums and mouth ulcers. The essential oil of clary sage is used


in herbal medicine, but more widely in toilet waters, perfumes and soap, and to flavor wine, vermouth and liqueurs.


Sage in History The Greeks used sage to heal ul-


cers, consumption and snakebites. The Romans considered it a sacred herb to be gathered with ceremony. A special knifef was used—not made with iron because sage reacts with iron salts. The sage gatherer had to wear clean clothes, have clean feet, and make a sacrifice of food before the ceremony could begin. Sage was held to be good for the brain, the senses and memory.


Submitted by Wendy Evenson of Sadie's Herbal Garden, 8406 Highway 158 (Main Street) in Stokesdale. For more information, call 336-844-SOAP or visit www.sadiesherbalgarden.com. See ad on page 23.


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