The wise wish is to make people immortal
The wise wish is to make people immortal
Sage is a very well -known garden herb that also contains many health and healing statements. In antiquity it was assumed that it has strength of immortality or at least durability. The scientific name, Salvia means health, and the word sage has become synonymous for wisdom, although its origin is more in Latin salvare , which means to heal or be safe or healthy.
sage is a hardy perennial with woody, square stems that are covered with down. There are many types 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 pebble and warped and are gray -green. The leaves are soft or velvety and the edges are rounded. They have their highest taste, just before the plant begins to bloom. The flowers are tubular and pink, purple, blue or white. They are a little more than half a customs long and grow in vertebrae of four to eight per hand.
Although sage is more known for its culinary use these days, it is also known as a vegetable medicine. Sage oil has antiseptic, astringent and lovely properties and is considered an attached or able to dry body secretion like sweat. Sage that is used as mouthwash or gurgling is useful in the treatment of sore throat and mouth irritation. Sage tea after a meal promotes digestion. It is known that it helps digest rich or fatty foods such as pork and even sweets. Sage has many wonderful and healthy properties, but should not be taken in large quantities over a longer period of time.
sage taste is of camphor and balm and pleasantly bitter. It is a good partner for heavily flavored food. Young leaves can be scattered in salads or used in omeletts, donuts, soups, yeast bread, sausages, meat pies and filled. They are wonderfully cooked with meat like liver, veal, pork, fish, lamb and poultry. Artichokes, tomatoes, asparagus, carrots, pumpkin, corn, potatoes, eggplants, green beans, onions, Brussels sprouts, oranges, lemons, garlic, cheese and lentils benefit from the taste of sage. Whole leaves can be dipped and fried in a dough.
I use sage regularly when I make pork chops. When it is fresh, chop the leaves and sprinkle over the pork when cooking. After drying, rub the leaves between the fingers to release the oils and sprinkle over the meat. Fresh leaves can be very large and cooked around small cornwall chickens when cooking. The leaves are wonderful in a rolled roast pork. My sister once made a delicious meal with entire sage leaves that were rolled into veal chips. The veal is beaten thinly and dredged into flour, then a slice of ham and a slice of mozzarella placed on it, then a sage leaf over it and the schnitzel are rolled rolled, poked up and fried in butter for 5 minutes. White wine is added, some salt and pepper, and the rolls are cooked for another 5 minutes or longer until the meat is boiled through.
The four most common types of ointment, which are easy to find in nurseries, are the following. Common sage, Salvia Officinali s, is the most commonly found with solid pale ash -green leaves. Colorful sage, Salvia or icterina has green leaves with a yellow to white border. Lila Sage, Salvia or Purpurea has deep -violet and colored leaves, and some varieties of purple sage have a pale pink color on the underside of the leaf. Three -colored sage, Salvia or Trikolore has colored leaves in cream, purple and green. Each of them is well suited for cooking and is only a question of taste and aesthetics.
sage is easy to breed, needs full sun and well permeable soil. It occurs year after year in most climate zones, although the plant may become woody after 4 or more years. The plant itself is very decorative and a great addition to every garden, only because of its appearance. The flowers of sage are a strikingly beautiful blue. Even if it is grown as an ornamental plant, it is practical for use in the kitchen. Try to grow sage to see how worthwhile 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.