Sage
(Salvia officinalis)
Description
The winter-hardy evergreen shrub can grow to be about 60 cm high. The long, thick, felty leaves are green-grey and the deeply grooved bilabial flowers are generally light purple in colour. Sage belongs to the mint family and has a sharp, somewhat bitter taste.
Origin
Sage mainly occurs in the Mediterranean region, but is also produced in Italy, Russia, Albania, Turkey and Greece.
The oil is used a lot by sausage manufacturers.
Besides its use in sausages, sage is highly suitable for making tea. In the 17th century, the difference in quality between European sage and Chinese sage was such that China wanted to exchange 3 or 4 pounds of their sage for 1 pound of European sage.
Did you know?
Many medicinal properties are attributed to sage. The Latin name “salvia” comes from salvus, meaning “safe”. One property that comes up often is the belief that sage strengthens the brain and improves memory. It has also been used as an ingredient in mouthwash, as it prevents bleeding of the gums and helps to freshen the breath.
Quality
Sage is generally available all year round, and is sold in bunches in various supermarkets. Good quality sage can be recognized by the fresh, silvery-grey colour of the leaves and the strong, aromatic smell. By wrapping fresh sage in newspaper and placing it in an airtight plastic bag, it can be kept for about 4 days. Dried sage can be kept for 6 months if stored in a cool, dark place.
Uses
Sage is generally used in dishes with a high fat content, because it makes these foods easier to digest. Americans use it a lot, for instance in cheese and sauces and in dressings, with pork and with beans.