The wish of the wise man is to make man immortal

The wish of the wise man is to make man immortal

Sage is a very well-known garden herb that also contains many health and healing claims. In ancient times it was believed to possess powers of immortality, or at least longevity. The scientific name,Salviameans health, and the word sage has become synonymous with wisdom, although its origin is more LatinSalvare, which means to heal or be safe or healthy.

Sage is a hardy perennial with woody, square stems covered in down. There are many species of sage, and the plants grow from 1 to 3 feet in height. The long oval leaves are opposite, about 2 to 4 cm long. They look pebbly and warped and are gray-green. The leaves are softly hairy or velvety and the edges are round-toothed. They are at their peak flavor just before the plant begins to flower. The flowers are tubular and pink, purple, blue or white. They are just over half an inch long and grow in whorls of four to eight per stem.

Although sage is now more known for its culinary uses, it is also known as an herbal medicine. Sage oil has antiseptic, astringent and irritant properties and is considered anhidrotic, or capable of drying out body secretions such as sweat. Sage used as a mouthwash or gargle is useful in treating sore throats and mouth irritations. Sage tea after a meal promotes digestion. It is known to aid in the digestion of rich or fatty foods such as pork and even sweets. Although sage has many wonderful and healthy properties, it should not be taken in large quantities over a long period of time.

Sage taste is of camphor and balsam and pleasantly bitter. It is a good partner for strongly flavored foods. Young leaves can be scattered in salads or used cooked in omelettes, fritters, soups, yeast breads, sausages, meat pies and stuffing. They are wonderful cooked with meats such as liver, veal, pork, fish, lamb and poultry. Artichokes, tomatoes, asparagus, carrots, squash, corn, potatoes, eggplant, green beans, onions, Brussels sprouts, oranges, lemons, garlic, cheese and lentils benefit from the flavor of sage. Whole leaves can be dipped in batter and fried.

I regularly use sage when making pork chops. If fresh, chop the leaves and sprinkle over the pork as it cooks. Once dry, rub the leaves between your fingers to release the oils and sprinkle over the meat. Fresh leaves can grow very large and can be wrapped around small Cornish chickens when cooking. The leaves are wonderful in a rolled pork roast. My sister once made a delicious meal of whole sage leaves rolled into veal cutlets. The veal is pounded thin and dredged in flour, then a slice of ham and a slice of mozzarella are placed on top, then a sage leaf on top and the cutlets are rolled, skewered with toothpicks and fried in butter for 5 minutes. White wine is added, a little salt and pepper, and the rolls are cooked for another 5 minutes or longer until the meat is cooked through.

The four most common sage varieties that are easy to find in nurseries are the following. common sage,Salvia officinalis, is the most common with firm pale ash green leaves. Colorful sage,Salvia or Icterinahas green leaves with a yellow to white edge. purple sage,Salvia or Purpureahas deep purple veined and colored leaves, and some varieties of purple sage have a paler pink color on the underside of the leaf. Tricolor sage,Salvia or tricolorhas variegated leaves in cream, purple and green. Each of these is good for cooking and is just a matter of taste and aesthetics.

Sage is easy to grow, needs full sun and well-drained soil. In most climates it occurs year after year, although after 4 or more years the plant may become too woody and need to be replaced. The plant itself is very decorative and a great addition to any garden just because of its appearance. The flowers of sage are a strikingly beautiful blue. Even when grown as an ornamental plant, it is practical for use in the kitchen. Try growing sage to see how rewarding it can be.

Thank you for taking the time to read my article. I hope it was informative and helped you on your own culinary journey.