These are essential oils, bioflavonoids, tannins, vitamins PP and P, and also salvin – a plant antibiotic.
In Russia sage is known mainly as a medicinal plant. It's brewed for inflammations of the mouth, throat, kidneys, gallbladder and bladder, for gastritis with low acidity, consumption, stomach ulcer, and bronchitis. Sage leaves have antimicrobial activity against gram-positive strains of bacteria. The simplest and most accessible medicinal
sage recipes
are these. Tea is made from 1 tablespoon of the raw herb per 2 cups of boiling water. The remedy is infused for half an hour and taken a quarter cup at a time, 3 times a day. For an infusion or decoction, take 2-3 tablespoons of dried sage leaves per half liter of boiling water. The sage infusion will be ready in 45 minutes, and the decoction after 15 minutes of simmering in a water bath. Use these medicinal «sage dishes» for sore throat, skin diseases, gingivitis, and stomatitis, as an anti-inflammatory and antiseptic remedy.
A wild species of the sage genus is used in medicine too – clary sage. Its essential oil is used to give a nutmeg aroma to spirits and confectionery, and to expensive tobacco varieties.
In the national cuisines of southern European countries, adding fresh and dried sage to food is a very common tradition. Recipes mention this spice when a dish needs a spicy-astringent taste with a touch of bitterness. Sage is used to season
salads
and
soups
, stewed vegetables and fish,
poultry dishes
, meat, game, and even
desserts
.
Don't be afraid to experiment – add a pinch of this spice to grated cheese or a pie filling, a sauce or an omelet – it's quite possible you'll take a liking to the new piquant flavor. What's more, some heavy foods like meat seem lighter and more delicate in taste with a sage seasoning.
That said, the smell of the fresh sage plant is quite intense, and you should add it to food carefully so as not to spoil it.
Let's learn something new about already familiar products and experiment – let's cook at home with sage!
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