Sage, also called Garden sage and Kitchen sage is native to southern Europe and the Mediterranean region. It has long, oval grayish leaves covered with bumps and blue to purple flowers that are decorative and comestible as well.
- How to grow:
Plant the sage in full sun 24 inch (61cm) apart. Grows to 24 inch (61 cm) tall. It blooms in June.
If you want to have your sage to come back every year, plant the Salvia Officianalis variety. Sage helps to keep white butterflies away from cabbage and bugs from carrots.
- How to use:
Sage is known to have a slightly peppery and bitter taste. It has to be used in small amount as a little goes a long way. It is used as seasoning for cheese, vinegars, Veal, fish, sausage, stuffing, soups, and sauces. It is also used in Italian cuisine like Piccata, Saltimbocca, Rice Minestrone and Italian Vermouth. I like it in my salads and my caramelized baby carrots.
- Medicinal uses:
The Latin name for Sage is “salvia” which means to heal. Sage is believed for centuries to be a medicinal herb for Stomachache, cold, sore throat, gas, anxiety, excessive perspiration, and has been shown to boost memory.
But don’t take too much of it as it is toxic in excess or over long periods.
- How to dry:
Gather the sage in a bouquet but without their flowers. Hang upside down and place them in a dark, dry and well-ventilated room for two to three weeks. To keep them from the dust cover them with a paper bag with holes on it. But do not use plastic bags.
Keep your dried sage in paper bag, tightly closed.
Next week, I will show you how I used sage in a twist to an Old Italian recipe. Until then, have a good weekend my friends.