Herbs - Sage

 

Sage

(also referred to as...)

Garden Sage (as well as over 15 other names / varieties)

Latin Name: Salvia officinalis

Family: Labiatae

 
Description

"Why of seknesse deyeth man whill sawge in gardeyn he may han?"

                                        -- Macer's Herbal, 10^th century

In England, France, and Germany, sage has been used medicinally for centuries. When these countries first began to import tea from China, the herb was so valued by the Chinese that they traded two or three times the amount of tea for European sage.

Sage has a warm, pungent, slightly bitter taste. For a flavourful bounty, add small amounts of sage to roast pork, duck, turkey, chicken, sausage, meats, fatty meats, broiled fish, onions, green beans, peas, tomatoes, carrot, pumpkin, chicken, or green bean soup, vegetable or meat casseroles, vinegar dressings, creamy polenta, risotto, or homemade tomato sauce. Sage is an essential for poultry stuffing, too.

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