38 free sage kitchen insights and benefits

Did you know that the name “Sage” originates from the Latin word “Salvia,” which literally translates to “to heal?”

• Sage, often referred to as Common Sage or Garden Sage, is botanically referred to as Salvia officinalis and is a member of the mint family. Its genus name, which is derived from the Latin phrase for “to be saved,” is an indication of the therapeutic properties of the plant. Sage has been put to use in the treatment of a variety of ailments ever since the days of the pharaohs in Ancient Egypt. Because of its healing capabilities, its ability to ward against illness, it has been referred to as the “herb of longevity.”
• The ancient Chinese believed that by increasing their body’s blood circulation and improving their immune systems, it made their bodies healthier and made them stronger. On the other hand, the ancient Greeks believed that it helped to increase one’s brain capacity and made it easier to retain previously learned information.
• Sage was initially cultivated by the Greeks, who are also the ones responsible for its development into the plant we know and use today. They used the pungent plant as a treatment for a wide range of conditions, from ulcers to snake bites. Sage was regarded as a holy plant by the Romans, and the Roman practise of harvesting it was a ceremonial event that required clean clothing and feet in addition to a cutting implement that was not made of iron.
• The terms “Summer” Sage and “Winter” Sage, which correspond to the time of year in which the respective types are gathered, are the most frequent culinary varieties. Sage is a plant that is simple to cultivate and thrives abundantly in most nations and regions around the globe. As a natural insecticide, it is often used in gardens with a variety of other plants and crops.

Sage nutrition values and health benefits facts

1. Sage is packed with a variety of essential nutrients, including vitamins and minerals. Sage is a natural source of calcium, in addition to containing trace amounts of magnesium, zinc, copper, and the vitamins A, C, and E. Sage also contains traces of magnesium and zinc.
2. Sage has a variety of useful chemicals, some of which include chlorogenic acid, caffeic acid, Rosmarinus acid, ellagic acid, and rutin. Other constituents include chlorogenic acid and caffeic acid. These molecules have been linked to a variety of health benefits, including a reduced risk of cancer as well as improved brain function and memory.
3. One study found that drinking two cups (480 mL) of sage tea per day significantly increased antioxidant defences by more than 50 percent as compared to drinking just one cup per day. It has been shown to reduce total cholesterol as well as “bad” LDL cholesterol while concurrently increasing levels of “good” HDL cholesterol in the body.
4. Because it possesses antibacterial qualities, sage may be able to assist in the elimination of germs that contribute to the creation of dental plaque. It was shown in one piece of study that a mouthwash containing sage was effective in eradicating the bacteria Streptococcus mutants, which is notorious for contributing to the development of dental cavities in people.
5. It has been shown that Salvia officinalis is useful in the treatment of a variety of oral conditions, including mouth ulcers, throat infections, dental abscesses, and unhealthy gums. On the other hand, further research on humans is necessary before any comprehensive proposals can be given.
6. Has been used for a long time to treat the discomforts associated with menopause. It is believed that many of the chemicals that can be found in sage have estrogenic-like properties. This enables them to link to particular receptors in your brain, which may help increase your memory and also alleviate hot flashes and excessive sweating in women. Sage has been used medicinally for centuries.
7. One piece of study conducted over the course of eight weeks indicated that frequent use of a sage supplement resulted in a significant reduction in both the frequency and intensity of hot flashes.
8. Sage leaves have been used medicinally for the treatment of diabetes for a very long time, and this method is in standard even today.
9. Sage leaf extract has been proven to have effects on humans that are equivalent to those of rosiglitazone, which is another medicine used to treat diabetes. These effects include a reduction in blood sugar levels and an enhancement of insulin sensitivity. Sage, on the other hand, does not yet have enough evidence to be considered a viable treatment choice for diabetics at this time. Additional research on human subjects is necessary.
10. In a number of different ways, sage has the potential to assist in the maintenance of your brain and memory. To begin, it has a high concentration of molecules that have the potential to act as antioxidants. Antioxidants are known to assist protect your brain’s defence system, and this substance has a high concentration of these compounds.

100g of sage has 315 calories (1317kj), 11g protein, 13g fat, and 61g carbs, including 40g fibre.

How to store sage and how to buy them

• When you go to the grocery store in search of sage, you could find both of its varieties there, but they will be located in separate sections. Dried sage may be found in the department of the grocery store that is dedicated to spices, although fresh sage will often come packaged with its stems so that it can maintain its high level of freshness. Keep an eye out for leaves that have vibrant colours and are not wilted. It is essential to steer clear of dried-out edges or areas that may be present on the sage.
• Sage that has been dried and packaged in an airtight container and labelled with a use-by date may be kept at room temperature for an indefinite amount of time. Sage that has been dried and powdered should be stored in a cool, dark place, away from direct sunlight and sources of heat.
• Because of their pungent flavour, fresh sage leaves should never be consumed uncooked. Remove the leaves off the stems of fresh sage and wrap them in paper towels to keep them fresh for longer. Place the leaves after wrapping them in a plastic bag and store them in the refrigerator.
• Fresh leaves have a longer shelf life when they are preserved in olive oil, which allows them to be kept in the refrigerator for longer. Because olive oil has been used to flavour the sage leaves, these leaves may be combined with a variety of other components.
• Sage may also be preserved by keeping it in a prepared state so that it can be used in a variety of cuisines. For instance, if you wish to utilise it in baked items, you may prepare sage honey to use instead of regular honey. In addition to that, you may prepare sage salt, sage vinegar, and sage syrup to use in roasted vegetables or sauces, respectively. Sage syrup can also be used to prepare pancakes. Sage may be preserved in a number of different ways with this method.
• You may freeze fresh sage if you want to retain it for a longer period of time than just a few weeks, despite the fact that freezing it might make the flavour of sage more intense. After washing the leaves, dry them well with a paper towel. Take the leaves off of the stem and let them to air dry for a few minutes once you’ve done so. You may keep the dried leaves in the freezer by placing them in a freezer bag and packing them loosely.
• You may also freeze fresh sage by cutting the leaves and storing them in an ice cube tray with a small bit of water. This is a second method for freezing fresh sage. After the cubes have been frozen, place them in freezer bags for storage.
• The following are some pointers that may be used to determine whether or not the sage can still be used or if it should be abandoned.
  1. The fresh sage that has begun to go bad will change colour and become quite soft as it deteriorates. There is a possibility that the sage leaves’ margins may get dark patches as well.
  2. An unpleasant odour emanating from fresh sage is a sign that it has gone bad and should be discarded. The best way to test dried sage is to take a tiny bit and crush it in your palm. If the sage that has been crushed and dried has gone bad, you will be able to tell by the fragrance.
  3. If you find that the perfume of the sage is not as strong as it once was and that the flavour has shifted, then you should replace the sage that you are using.

Cooking techniques, secrets, and tips from the kitchen

1. The flavour of sage is quite spicy. It has a flavour that is a satisfying mix of earthy, piney, and citrus-like qualities all at once. The flavour, according to the opinions of some, is quite lively and just slightly bitter. In addition to its perfume and smell, a few more factors contribute to its continuous popularity and widespread use all over the globe.
2. When it comes to food preparation, dried sage leaves are favoured over fresh sage leaves. This plant has a texture quite similar to cotton, which is why this is the case. You only need to cut the leaves and include them into the mixture as directed. However, if you are going to use fresh leaves, you need to thoroughly dry them after you have given them a good rinsing in cold water before you use them. When working with dried leaves, you have the option of combining them with other components, such as basil and celery, for example.
3. Sage has a robust flavour and scent, therefore it is best to use it early on in the cooking process rather than waiting until the very end of the procedure, as is the case with many more delicate herbs. Frying a strong herb like sage mellows its flavour.
4. Sage is a popular fragrant addition to rich Italian tomato sauces and creamy pasta meals in Italy. On the other hand, cooks in France use sage in sausage fillings and combine it with other aromatic herbs such as flat-leaf parsley, summer savoury, bay leaf and sweet basil to produce herb bouquets such as bouquet garni.
5. Sage is perhaps most well-known as a component used in the preparation of classic Thanksgiving stuffing’s and turkey meals in the United States and Canada. Brown butter is one of the greatest and most popular matches for sage, and it is also one of the most common pairings for sage. Brown butter is the ideal complement to rich pasta meals as well as simple chicken and veggie recipes.
6. Sage vinegar is one method that may be used to preserve the flavour of sage for a range of applications in the kitchen. The infused vinegar may be used to enliven salad dressings or sauces, or it can be used into a homemade marinade.
   • After being washed, drained, and coarsely chopped, one cup’s worth of sage leaves.
   • Place the leaves in a jar with a wide opening that has been cleaned and then cover them with white wine or distilled white malt vinegar.
   • Place in an area that gets enough of sunlight and let sit for three to four weeks. Shake every once in a while.
   • Put the liquid through a cloth strainer, and then put it in a bottle that has been sanitised.
7. The use of sage oil to baste a Thanksgiving turkey or a pork roast is highly recommended. In addition to that, it is also a useful component of a dressing or sauce.
   • Two cups worth of olive oil and half a cup’s worth of sage leaves should be heated over medium heat until the oil is hot but not boiling. This takes around 5 minutes to complete.
   • After pouring the hot liquid into the container with the wide mouth, keep it out of direct sunlight until it cools.
   • When the oil combination has finished cooling down to room temperature, pour it into a tall bottle. Place the lid on it, and keep it in a cool, dark place at room temperature.
8. If you like making your own bread, using sage butter as a condiment spread or to brush over bread that has just come out of the oven may be an unexpectedly savoury compliment. This is especially true if you create your own bread. To create sage butter, first remove the stems from the sage and then finely cut the leaves. The amount of sage butter you produce and your personal preference will determine how much you should chop the leaves. It may take some trial and error before you discover the combination that works best for you. Combine the chopped sage with butter that has been brought to room temperature.

History of sage from the beginning until today

• Sage, also known as Salvia officinalis, is native to the Mediterranean region and has been used for medical and culinary purposes for a very long time. For instance, there is evidence that the Egyptians used sage for the purpose of increasing fertility.
• Sage was first used as a method of meat preservation by the ancient Greeks and Romans. Sage was used by the Romans for the treatment of a variety of conditions, including the prevention of bleeding from wounds, the treatment of ulcers, and the treatment of hoarseness and sore throats via the use of tea. Sage was also included in Roman rites.
• Sage has a long history of use in Europe, both in the kitchen and as a medical herb, and has been grown there for many years. Sage was a common culinary herb in France and was also widely cultivated there. Sage was first introduced to Germany in 812 AD by Emperor Charlemagne for the sake of commerce and, most likely, therapeutic use.
• Historically, English herbalists held the belief that the health of the sage in a garden could be used to predict the success of a company. When there was less sage in the company, it was doomed to fail, but when there was more, it was successful.
• Sage is one of the necessary herbs in Britain, along with parsley, rosemary, and thyme. This designation has been handed down from generation to generation. It has a flavour that is peppery and savoury at the same time.
• In the 14th and 15th centuries, sage was used in a dish called “Cold Sage Sauce,” which was popular in French, English, and Lombard cuisine. The origin of this dish may most likely be traced back to Le Viandier de Taillevent.
• Numerous European cuisines make use of it, most notably the cuisines of Italy, the Balkans, and the Middle East. It is a vital seasoning for saltimbocca and other meals, particularly those that are favoured with fish in Italian cuisine.
• It is commonly served as a sage and onion stuffing in British and American cookery, as an addition to roasted turkey or bird on Christmas or Thanksgiving Day, and for Sunday roast meals. A pig casserole, Sage Derby cheese and Lincolnshire sausages are some of the other items available. Sage was never a popular herb in French cooking, despite the fact that other traditional and readily accessible herbs were often used.