Sage

The Romans and the Greeks considered sage as the “sacred herb”, believing that it helped prolong life. Sage is native to the Mediterranean basin and Asia Minor. It gets its name from the Latin “salvia”, meaning “to heal”, referring to its medicinal properties. In China during the 18th Century, sage tea was actually preferred to traditional tea. Sage is believed to have tonic, antiseptic, laxative and antispasmodic properties. Sage is said to relieve mouth ulcers and sore throat. In cooking, it is extremely versatile. There are hundreds of varieties of the herb, the most common being the tall sage.

Culinary tips and strategies

• The strong, spicy, slightly campher-like flavour of sage pairs well with a variety of foods from meat, fowl, deli meats and ham to marinades, vegetables, omelettes, soups, stews and cheese.
• Sage also imparts great flavour to wines, beers, teas and vinegars.
• In Provence, it is used to make roast pork; in Germany, it is used to flavour ham, sausages and beer; in Italy, it is indispensable in preparing saltimbocca, osso bucco and stuffed veal scallops; in England, it is used to colour cheese or accompany onions in stuffing and sauces; in China, it is used to prepare roast lamb and to flavour tea. We could go on and on…

Storage Life
Dried sage will keep its flavour for up to one year stored in an air-tight container.