Sage
BOTANICALLY SPEAKING
Whether cut, rubbed or ground, dried sage is the leaves of the perennial herb Salvia officinalis. The pale green, silvery leaves are hand-harvested from wild plants growing in mountainous terrain. Sage comes in three forms: cut, ground, and rubbed. Rubbed sage is unique among ground herbs in that it is lightly milled and sieved into a fluffy, almost cotton-like texture.
YUM FACTOR
Traditional in sausages and stuffing – think Thanksgiving in the United States – sage’s piney, peppery, lemony flavor perfumes pork and poultry for roasting and lends robust flavor to soups and stews. Italians fry fresh leaves to garnish pasta and veal. Dried, sage is wonderful in butternut squash ravioli, corn bread, cheese and potato gratin, and more.
GLOBETROTTER’S GUIDE
Albania and Turkey today are the principal producers of sage, an herb with roots in Southern Europe. Dalmatian sage, harvested wild in the Dalmatian mountains of the Balkan states, formerly called Yugoslavia, is considered the most premium type of sage. It is highly aromatic, yet has a mellow, smooth flavor that pairs beautifully with lighter meats and fish.
BELIEVE IT…OR NOT
From ancient times through the Middle Ages, sage was used to ward off such ills as curses, fever, liver disease, epilepsy, and snakebite. It was thought to increase fertility in women and act as a diuretic and local anesthetic. It was also believed to strengthen memory, and so we call a wise man a sage. This wonder herb today has been found to have considerable antioxidant and antimicrobial properties.
RECIPES
Savory Sage Pork Roast with Apple Pork Gravy
Sage and Cheddar Potato Gratin