Looking for Magic: Sage

During summer, I rarely think about eating sage; mostly I am too busy admiring its blooming beauty and finding ways to keep it growing through our mild but often cold winters.  As soon as winter holidays come along, then I am hungry for sage. Though I am not fond of holiday turkeys or chickens, I love the taste of sage stuffing. 

When I was growing up, I knew the holidays were upon us by the aroma of sage drifting up and down the mountains. That heavenly scent was coming from my grandmother's oven and making its way to wherever I was.  It was one of the few things, along with ginger bread,  that could drag me down from a mountain top.  I might have eaten more of it if I'd known then what I know now about its magic.

The word 'salvia' comes from the Latin 'salveo', which means to heal.  Throughout history, this herb has been known widely for its healing qualities.  It also comes to us filled with legend and lore, which tells us a bit about its magical properties.

History is an interesting thing. It lets us know the importance of something by telling us of the legends that surround it.  The more important the subject, the more legends we'll find.  To the ancients, sage was filled with magic. Though I understand it a little better than they might have, I believe it contains magic, too.

Let's take a look at its history:

* The folklore of sage goes back to the ancient Greeks and Romans who believed that it imparted wisdom and mental sharpness.  Romans considered sage to be a sacred herb and concocted a whole elaborate ceremony just to gather it.  The gatherers had to use a very special knife for cutting.  Surprisingly enough, the Romans also used it for toothpaste and they thought it was good for the brain.

* Briefly, to the ancients, sage symbolised wisdom, skill, esteem, long life, good health, domestic virtue, diminishing grief, and increased psychic powers.

* In the Middle Ages sage was used as a treatment for memory loss, fevers, intestinal problems, eye problems, liver disease, epilepsy and infections. At the time it was one of the most important herbs.

* In the seventeenth century, herb strewers were employed by the English Royal Family to scatter sage and lavender to cover the stench of urban life.  Obviously its strong aroma helped as the population grew.

* In Britain sage has for generations been listed as one of the essential herbs, along with parsley, rosemary and thyme.  Remember the song "Scarborough Fair"? 

Nutritional value: 

* If you haven't tasted it, sage has a savory, slightly peppery flavor.

* Fresh sage leaves are good source of the antioxidant vitamin C.  Regular consumption of foods rich in vitamin-C helps keep the body protected from scurvy, boosts immunity and rids harmful, pro-inflammatory agents from the body.

* Sage, whether fresh or dried, is a rich source of minerals: potassium, zinc, calcium, iron, manganese, copper, and magnesium

* The sage leaf is also a good source of vitamin A because of its beta-carotene content. The quantity of these nutrients may not be a lot, but if you regularly add sage to your diet then the amounts will add up.

Medicinal value:

The scientific studies today indicate sage is anti-hypertensive, anti-diabetic, anti-inflammatory and anti-microbial; plus it helps cleanse your blood and may even prevent Alzheimer's disease, the latter still being tested.

Growing garden sage:

* Sage doesn't grow well from seed in most climates, but if you start with a healthy plant you can easily propagate it. Select an outer branch that can be bent  and pinned to the soil.  Pinch off all leaves except for a nice little group at the tip and dig a 2 inch deep trench for burying the stem.  Distress the stem by scratching it with the edge of a dull tool or make a very shallow cut. Bury it then and place a rock over it to keep it in the soil. This will work fine in the garden in zones that have warm winters, but it must be kept indoors in a container in cold climates.  In the spring, sever the rooted branch from the parent plant and replant it in a new pot or in a new spot in the garden.

* You can also try growing from cuttings, using a sand compost mix. Rooting will take about 4 weeks.

* Sage likes full sun and well drained soil, though it will tolerate poor soil if you allow it to dry between watering. Sage will grow quite happily in a container, and will usually grow fairly well inside during winter. 

Storage: 

* Fresh leaves are best in cooking for their aromatic, subtle flavor, but don't use too much because it is overpowering.

* Store fresh sage in plastic bags in the refrigerator. Dried sage should be kept in an air tight container and placed in a cool, dark and dry place where it will keep fresh for several months.

Recipes:

* Sage works well with fatty meats such as pork, sausage, goose, and lamb, because it aids digestion. Sage is also good in beans, potatoes, risotto, cheeses, and tomato sauces. Of course, it might be most well known for its flavor in stuffings.

* Thread sage leaves in between meats and vegetables for flavorful shish kebabs.

* Cooking mellows sage, so for fullest flavor, add it at the end of the cooking process.

* Here's a new idea I found but haven't tried, sounds great though: the most delicious way to eat sage blossoms is to dip them in a batter and fry until crispy, in which case leaving the bracts intact gives the little blooms much-needed structure.

* Sage blossoms work as a garnish in salads too, but without the bracts which are bitter when raw.

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One more thing: honeybees love garden sage and so do the hummingbirds.

Are you convinced yet? While you were adding sage to your stuffing, did you know you were adding health benefits to your diet? Sometimes we take herbs and spices for granted, never realizing the magic they hold. And I swear, everytime I find myself back in my mountains, I sniff the fresh air, hoping for the scent of baking sage to come wafting by. Someday I just know I'll find it again. The next time you make stuffing, I'll bet you remember the magic!

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Photos in this article are courtesy of Trish and can be found in our ATP database.