Using Sage in Warming Winter Dishes

Sage has a long history as a medicinal and culinary plant, and it adds hearty flavor to your cooking

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I look at the rich herbs to be the strong - flavored woody - stemmed perennials such as oregano , rosemary , sage , savory , thyme . And of course garlic would have to be let in here . By smelling and tasting these perennial plants , you will be inspired to utilize them to flavour your winter recipes . Hopefully , you will utilize these flavorful herbs in combination with nutrient of the time of year to make some of the warming wintertime ravisher that are some of my deary .

Sage ( Salvia officinalis )

The first herb I will discuss is salvia ; which is an herbaceous plant that most people do n’t cook with very often . If you ask the average soul what they use salvia in , the reply is usually ( 1 ) stuffing and ( 2 ) sausage . I think that most multitude do n’t like it because of its camphor - same scent . I get it to go wonderfully well with rootage vegetables , winter squash vine , potatoes , egg and tall mallow , grains and bean , bread , and apple and pears — all cold - conditions season food .

The association of the import of sage and its homonym are linked in Latin as in English . The herbaceous plant ’s name is from salvere “ to be well , ” “ to redeem , ” while the word relating to wisdom is from sapere “ to savor , ” “ to sleep together . ” It is certainly impertinent to know sage well because , in addition to its traditional uses in sausage and with domestic fowl , plot , and liver , sage can add a rich and graceful note to vegetable , breads , and Sweet .

Medicinal uses of sageSage ’s culinary use with copious dishes likely do from its repute as a digestive . It was very highly hold as a medicative plant by the Greeks and Romans . Its principal enjoyment was as a calmative for the stomach and nerves . Regular use of sage tea was said to consult an even temperament to excitable natures and a tidy previous age to everyone . Sage was especially recommended to older persons as it was believed to restore ailing memory and banish melancholy and impression . Swiss peasant and American Indians used salvia as a dentifrice , first chew a few leave-taking , then brushing the gums with a branchlet . In England , tea leaf made with the leaves of clary salvia , Salvia sclarea , was the common beverage until Chinese tea began to be import . The English , in play , introduced sage tea to the Chinese , who would switch over up to five bushels of Chinese tea for one bushel of salvia . This tea is still intoxicated in China today .

Sage in the kitchen

Sage is much well-thought-of culinarily in England and Italy , where most commonwealth garden have a salvia bush , often 15 years or older . The flavor from good salvia stock does not drop with age , but sage varies in sapidity as much as some of the more finespun herbs , depending on its soil and weather conditions . Dalmatian sage from Yugoslavia is look on because the camphor odor is less marked than in salvia grown in dissimilar climate . This aroma is also milder in the sweet leaf . The flavor of reinvigorated salvia has adjudicate lemon rind spirit over resin . The lemon tone draw back and the camphor , and a pleasant muskiness similar to silage , come forward when sage is dried .

Common sage seems to keep its aroma and feeling through cooking and dry . Dwarf sage , white - bloom salvia , and purple salvia , are all good-looking varieties of common sage , with skilful look and aroma . Pineapple sage , fruit - scented sage , and pile - get out salvia all go to the salvia family and have the familiar muskiness , with the lend smell that their names paint a picture . They lose a bite of their fragrance when dry out , and most of it when cooked . They do have their place in the kitchen when used in beverages and jellies , and with fruits and sweet .

Like most herbaceous plant , sage should be dried in a ardent dry place aside from Dominicus . Once the leaves are completely dry they should be stored whole in airtight containers . Sage should be crumbled , never ground , as needed for cooking ; grind completely destroys the delicate lemony essence and leaves the harsh resiny flavors .

•Outstanding Oreganos and Mild - Mannered Marjoram•Rosemary : A Robust Herb of Winter•Thyme , a Robust Herb of Many Uses•Savory for Winter Dishes

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The strong flavor of sage goes well with root vegetables, winter squash, potatoes, eggs and cheese, grains and beans, breads, and apples and pears.Photo: Susan Belsinger

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