About Sage

by Laurie

Related Herbs - Purple sage (S. o. 'Purpurascens') is a hardy cultivar that grows 18 inches tall. The purple leaves are strongly flavored and can be used in stuffings, omelets, and soups. Purple sage is also planted as an ornamental to complement yellow blossoms in the garden.

Pineapple sage (S. elegans) is a perennial in zone 8; it is grown as an annual elsewhere. It has pineapple-scented foliage and spikes of red flowers in late summer and fall. Use its leaves for teas or potpourri, and in fruit salads.

Medicinal

Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. memory loss, eye problems.

Cooking

Sage is an herb with gray-green leaves that have a slightly bitter flavor and a distinctive aroma. It is sold as fresh sprigs or dried leaves.

Store fresh sage in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried sage, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year.

Crush dried sage in the palm of the hand to release its flavor. Use ground Sage sparingly; foods absorb its flavor more quickly than leaf Sage.

Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.

Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads. Rub Sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

Sage leaves fried in butter until the butter turns brown make an easy and interesting, but not exactly light, sauce to be eaten with Italian noodles (pasta), preferably gnocchi.

Sage is a very powerful spice and tends to dominate; its slightly bitter taste is not appreciated by many people. It is sometimes combined with garlic and pepper (preferably green pepper) for barbecued or fried meat.

Because of its strong taste, combination of sage with weakly aromatic or delicate herbs does not make much sense.