Sage

Common Name

Sage has been used medicinally for thousands of years. Once thought to be a cure-all, sage was often associated with eternal life. Both the ancient Greeks and Romans revered it for its healing properties, to enhance memory, and also to preserve meat. Because of its range of uses and importance to culture, the ancients held special ceremonies when gathering sage.

Charlemagne grew sage in his imperial gardens in the 9th century and it became a popular medicinal tea throughout the Middle Ages. The Chinese would trade up to four pounds of their precious green tea for a single pound of sage tea.

In North America, natives would use sage to heal skin irritations and colonists believed it would cure epilepsy. As sage became an increasingly popular culinary herb, it was used less and less as a medicinal herb.

Sage is an evergreen shrub belonging to the mint family. Sage plants will grow to reach heights of 90 cm and leaves should be a grayish-green color with a slightly fluffy texture when rubbed. Sage has a higher oil content than most other herbs and as a result will not dry as well. It has a strong aroma that is balsamic and reminiscent of thyme, with a savory, pine-like taste with mint undertones.

In North America, sage is likely best known as a poultry spice, used in dressing recipes most particularly during the Thanksgiving and Christmas holidays.

Known as the old man of herbs, cure-all sage is associated with goodness and reliability - hence the term 'sage advice'.

Sage was used as a medicinal herb long before it was used in cooking. The word sage means "to heal" from the Latin word salvere. Sage's reputation is far from unwarranted. Once thought to be a cure-all, sage has been used to provide relief from just about any malady.

Purported Medicinal Qualities*

Historically, sage has been used to:

• Reduce inflammation
• As an anti-oxidant
• Prevent excessive sweating
• Enhance memory
• Aid digestion
• Inhibit bacterial growth
• Promote oral health
• Relieve sore throats, cold and flu symptoms
• Relive dandruff
• Lower blood sugar
• As an antiseptic
• To heal wounds, sores and skin irritations - used topically
• Treat snake bites

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Unlike many other fresh herbs, sage will not lose its flavor after an extended cooking time and can be added towards the beginning of cooking. Add dry sage sparingly as it often has a stronger flavor and can dominate a dish and overpower other ingredients. Sage can be cut or rubbed. Cut refers to sage that has been cut into smaller pieces and has a more prominent flavor. More commonly sage is rubbed meaning it has been ground only slightly and put through a sieve resulting in fluffy texture. Fresh sage can be stored in the refrigerator or in a glass of water, as long as the water is replaced regularly. Dried sage should be stored in a cool, dark place.  Food for thought:

• Add sage to any savory baked good
• Mix sage, garlic and pepper and rub into meat before barbequing
• Add sage to meat such as game meat, pork or duck; it will cut the "fatty" taste
• Add sage to soups, stews or stocks
• Add sage and lemon juice to olive oil for a light topping for fish or poultry
• Add sage to egg dishes like omelettes
• Add sage to mashed potatoes
• Add crushed sage, lemon zest and pepper to the outside of roasting chicken.
• Use sage sparingly or in moderation

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