Thursday, May 15, 2008

Herb of the Month: Sage

I have really been enjoying Sage this month! The aromatic leaves give the perfect "meaty" flavor to dishes such as pork, beef, turkey & chicken! :)
My favorite way to use Sage is to spead the leaves on top of pork sausages before grilling!
Anyway, here's some information:

"Sage is a silvery-green plant with leaves that offer a memorable fragrance. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes.For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses."
While sage has links to many cultures throughout the world, it is thought to have originated in Syria. From there it spread throughout the northern Mediterranean and then on to the rest of the world via the trade routes. With over 500 species, from colored varieties to dwarfs to non -lowering varieties, sage is grown throughout the world (almost anywhere there is good drainage and full sun). Most of the varieties are perennials, fast growers, require low moisture and are deer resistant, making them a favorite with gardeners and cooks.
Sage is easy to grow, decorative, medicinal, culinary and spiritual. With so many virtues to its name, is it any wonder that Italian medical students in medieval times recited: "Why should a man die who grows sage in his garden?" Eat, drink, be merry and remember the sage!

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