Sage is an herb from an evergreen shrub, in the mint family. Its long, grayish green leaves take on a velvety, cotton like texture when rubbed (meaning ground lightly and passed through a coarse sieve). It’s flowers can be blue, pink, or white. Sage can be used fresh, dried, or chopped and frozen in ice cube trays. It has a lemony, camphor-like, slightly bitter taste and a fragrant, earthy & warm aroma.
Sage prefers well-drained average soil and a sunny area, although it does like some afternoon shade in very hot areas. It’s best not to harvest too many leaves in the first year, but once the plant is completely established, it benefits from regular pruning and leaf harvesting. The plant will last several years before needing replacement.
Traditional Uses
Sage enhances seafood, steaks, pork, lamb, chicken, turkey and sausages. Also used for flavoring vegetables, breadsticks, cornbreads and muffins. Chopped leaves flavor salads, pickles, and cheese. It is no wonder that it is one of the most popular herbs in the United States.
History/Region of Origin
The name “Sage” comes from the Latin word “salia”, meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy.
Common Uses for Sage
The oils in Sage have astringent, antiseptic, and irritant properties. It is therefore an important herb in medications for mouth sores, mouth ulcers, and sore throat medications, (make teas and use as a mouth rinse – try a tea with equal parts Chamomile and Sage). For sore throats, mix Sage tea with apple cider vinegar and salt for gargling. Sage is reported to have moisture-drying properties, so it can be used as an antiperspirant. It can also be used as a compress on cuts and wounds. Clinical studies have also shown that it can lower blood sugar in cases of diabetes.
As an astringent, Sage can be used as a refreshing after-shave, and there is some indication that an infusion of it can be used to subtly color silver hair. As with many of the other herbs, Sage can also be tried in a tea for digestive problems and flatulence.
You will often see Sage medicines advertised as Clary Sage. This is just another form of Sage that originates in the Mediterranean but has the same medicinal properties as the other sages.
In a study done in England scientists found that Sage oil extracts in capsule form produced markedly improved memory function in test subjects, and it is very possible that Sage may protect a key chemical destroyed in the brain by Alzheimer’s disease. Better yet, no side effects whatsoever were reported by participants. Although studies are not complete at this time, this is very promising research and should be followed by anyone who has or is caring for someone with Alzheimer’s.
Sage was associated with immortality and longevity by the ancients. It was also credited with increasing mental capacity.
Today, Sage is believed to be a purifier and a healing herb. It can be made into a tea to promote healing, and can be burned to rid a room of negative energy.
Sage is bound to Jupiter and Air. It is believed that if you place some Sage, (or burn it), near an object belonging to someone in need of healing, that healing will take place more quickly.
It is also said that the condition of the Sage plant itself in your garden is an indication of your prosperity.
BREAKFAST POTATOES WITH SAGE
- 3 tablespoons chopped sage
- 2 tablespoons olive oil
- 2 pounds red potatoes cut into about 6-8 wedges (do not peel)
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 450 degrees Fahrenheit
In a large bowl, stir together oil, potatoes, salt, pepper, and 2 tablespoons of the sage. Mix until thoroughly coated. Pour a small amount of water in a shallow pan or baking sheet and top with potatoes, spreading them out evenly. Cover tightly with aluminum foil. Roast potatoes for 15 minutes. Remove foil and roast 15 minutes more. Turn potatoes. Roast 10 to 15 minutes.
BROILED SAGE CHICKEN
- 2 Tbls dried sage leaves
- 2 Tbls chopped shallot
- 2 Tbls low fat sour cream
- 2 Tbls lime juice
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Mix all ingredients except chicken in a large glass dish. Add chicken turn to coat with marinade. Cover and refrigerate at least 4 hours.
Set oven to broil. Broil for 5 min each side or until juices run clear.
150 cal per serving 4 grams of fat
Serve with new potatoes and wilted spinach and mushrooms.
