Sage

Nature’s wisdom

This Mediterranean native herb has been held in high regard throughout history both for its culinary and medicinal properties. The soft, yet sweet savory flavor of sage along with its wonderful health-promoting qualities has made it indispensable in every Greek kitchen.

faskomilo9Sage contains a variety of volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid named after rosemary—rosmarinic acid. It is also an excellent source of vitamin K.

Research has shown that sage has anti-oxidant and anti-inflammatory effects and that it is an outstanding memory enhancer. Moreover it is traditionally used as home remedy to treat diseases of the oral cavity, gingivitis, as well as to cure pharyngitis, while a decoction made of its leaves has expectorant, spasmolytic and antiseptic properties.

Sage is native to Mediterranean countries and it has been consumed in our regions for thousands of years. In medicinal lore, sage has one of the longest histories of use of any medicinal herb. Ancient Greeks knew and made use of the many healing properties of sage and they were also using it as a preservative for meat, a tradition that continued until the beginning of refrigeration. As nowadays science has confirmed, sage can help to reduce spoilage, because of the herb’s numerous terpene antioxidants. In addition, sage was used for snakebites and it was thought to increase women’s fertility.

faskomilo6Fresh, dried whole or powdered, sage is available throughout the year and you’d be a wise sage to add it to your recipes!

MLGFB Tips

  • To store fresh sage leaves, carefully wrap them in a damp paper towel and place inside a loosely closed plastic bag. Store in the refrigerator where it should keep fresh for several days.
  • Dried sage should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
  • Since the flavor of sage is very delicate, it is best to add the herb near the end of the cooking process so that it will retain its maximum essence.

This entry was posted in Foods, Herbs and tagged , , , . Bookmark the permalink.