The Sage Herb Goes Well With Fat-Rich Dishes

Sage Herb

Historically speaking, among herbs sage has the distinction that its culinary uses came to be realized only long after it had become renowned as a medicinal herb. There are several varieties of sage, some of which are more sought after for ornamental value; the “common” or “garden” sage as it is called, with its blue flowers and grey-green leaves and pleasantly bitter flavor reminiscent of rosemary and pine with an undertone of citrus, is the most important variety in terms of its use in the kitchen. Like many other herbs of the mint family, sage is indigenous to the Mediterranean region.

History of Sage

Since early history, sage has been renowned for its healing abilities. The ancient Greek and Roman healers recommended sage for a variety of ailments ranging from epilepsy to snakebite to irregular periods in women. They also used sage as a preservative for meat. The Romans had even contrived a special ceremony just for gathering sage. The Arabs’ faith in sage’s life-extending qualities is summed up in their proverb “Why should a man die whilst sage grows in his garden?” In 18th century China, sage had become so highly valued that the Chinese would obtain it from the Dutch by exchanging three bags of tea leaf for every bag of sage.

Sage in Cooking

Sage also has its share of culinary virtues. Sage goes well with fat-rich dishes such as pork, French pâtés (meat-filled pastries) and sausages and is believed to aid in their digestion. The French use sage to stuff chicken and small game birds, and is used similarly in the American classic Thanksgiving dish, stuffed turkey. Sage also pairs well with cheese. Freshly chopped sage complements potato dishes as well as split-pea and bean soups, and should be added near the end of cooking so as not to give too strong a taste.

Health Benefits of Sage

From among the myriad health benefits of sage from history and folklore, many have stood the test of time and scientific research. Sage contains numerous substances known scientifically as antioxidants, which gives its preservative properties. A major research study carried out recently also established the potency of sage as an outstanding memory enhancer. There is also evidence that sage can help fight the degenerative effects of Alzheimer’s disease. Sage also contains estrogenic substances that compensate for hormone deficiency during the difficult stage of menopause in women. Considering everything, it would not be wrong to say that including sage in your dishes could be one of the most sag(e)acious decisions you ever make!

References:

http://www.emmitsburg.net/gardens/articles/adams/2001/sage.htm

The Herb Garden Cookbook: The Complete Gardening and Gourmet Guide by Lucinda Hutson
A Garden of Herbs by Eleanour Sinclair Rohde