Salvia Officinalis
Family: Mint (Lamiaceae)
Family: Mint (Lamiaceae)
Synonyms: Common sage, Ramona, sage, sauge
Forms of use: Leaves, fresh and dried
Origin: sage is native to the Mediterranean region, but it has been spread over Central Europe, and even Asia Minor, since the 9th century.
Aroma: The taste of salvia is fresh, spicy, slightly bitter and almost soapy if used in excess.
Use: Sage is a classic spice in Italian cuisine. Classic dishes include saltimbocca, tortellini with sage butter and polenta with gorgonzola and sage. It seasons tomatoes, potatoes, greens, minced meat and poultry stuffing very well. Buying/storing: Sage is available fresh and dried in every supermarket. Fresh sage twigs should be wrapped in a moist towel and put in a bag stored in the vegetable compartment of the refrigerator. Dried sage has more intense aroma than fresh salvia. It should be stored in an airtight container in a dark, cool place.
Properties: Common sage is a perennial forb growing up to 32 inches high with gray-green, oval and slightly pilous leaves on woody shoots and light blue or light lilac blossoms in July. Its spicy-bitter leaves are used for seasoning. They are rich in essential oils and thujone and smell very aromatic.
Related species: There are hundreds of sage species. The most common relatives of sage are; pineapple sage (salvia rutilans), cherry sage (salvia greggii), grapefruit sage (salvia dorisiana), and clary sage (salvia sclarea), which is cultivated for use in the perfume industry because of its intense nutmeg smell. All the listed species are similar to divine sage (salvia divinorum), which is native to Central America. The latter was a sacrificial herb of the Central American indigenous peoples.
Mythology: The medicinal power of sage was appreciated first by the ancient Romans. It was grown in cloister gardens in the time of Charlemague. A verse from the 13th century credits sage with warding off death and for a long time, occult powers were attributed to it. Sage was first used in cooking during the Middle-Ages.
Medicinal Use: Sage has anti-inflammatory, painkilling and perspiratory properties. Because of its anti-inflammatory function, it is suitable for soothing gingivitis and as mouth wash. It calms stomach viruses and can prevent light influenza infections. It also prevents lactation. Furthermore, a cup of sage tea on hot summer days is very pleasant.
Tips for cooking:
Sage goes well with rosemary, thyme, oregano, parsley and bay leaf. Use sage with care – it can be overpowering. Roast salvia in oil to bring out its full aroma.
Important Warning:
Thujone eaten in large amounts is poisonous. Severe nervous diseases develop if used often in high quantities.
1 comment:
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Salvia divinorum
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