Sage is frequently utilized by Indigenous peoples for its healing and purifying powers during ceremonies and spiritual purification, so you may have heard of it in a spiritual context. Additionally, some “smudge” or burn sage to purge their homes of unwelcome energy and perform some “spiritual housecleaning.” Sage is frequently used in numerous recipes despite its multiple purposes. Sage particularly thrives in festive stuffings, meats like sausage and chicken, and other cuisines containing herbs like thyme, marjoram, and rosemary.
About Sage
Sage is a plant that has long been used as a herb for both culinary and medicinal uses. Salvia officinalis, the name of the plant, is derived from the Latin word “slavery,” which means “to be saved.” Woody stems, greyish leaves, and blue and purple blooms are features of this evergreen subshrub. It is a highly distinctive herb with a flavor that is natural, and it can be bought fresh, dried, whole, or rubbed.
Sage tastes strongly like herbs. It pairs well with meat, particularly beef, hog, and duck. Additionally, it goes nicely with many savory foods. Its unusual herbal flavor complements a wide variety of dishes. Sage is a culinary herb that can be used in a variety of cooking methods. In chicken, roasted vegetables, and salad dressings, it is a crucial component. Sage will improve the flavor and savory flavor of meats and other meals.
How to Store Sage
Keep Sage Fresh refrigerated.
Fresh sage leaves shouldn’t be consumed uncooked because of their bitter flavors. Instead, sage, also known as a facsimile to the Greeks, should be boiled or minced and used in stews, fowl, squash, and other dishes. Fresh sage leaves shouldn’t have any dry edges or soft patches, and they should be fragrant.
Sage leaves can be kept in the refrigerator by simply wrapping them in paper towels and placing them in a plastic bag. The leaves must be used within four to five days. In the refrigerator, fresh leaves can be kept for about three weeks after being drenched in olive oil.
Take advantage of the flavorful oil to sauté sage with other ingredients. Take a dish like a butternut squash with spaghetti and sage leaves, for instance.
Freeze Fresh Sage
You may always freeze the fresh sage leaves if you don’t want to keep them in the refrigerator. Wash, dry, and separate the leaves from the stems before packing them loosely in freezer bags and storing them for up to a year. Keep in mind that freezing will enhance the herb’s flavor, so make appropriate adjustments for cooking.
Sage, Dried
The majority of chefs choose dried sage, which is available in whole, rubbed, and ground forms. While ground sage is more like a free-flowing powder, rubbed sage has a lighter, velvetier texture. Dried sage works well in dishes like ravioli with brown butter and sage sauce as well as salads and gravies. As with all dried herbs, you can keep them in covered containers in a dark, cool location. For the finest flavor, make sure you use dried sage within six months.
Maintain Sage
Sage can be preserved in a variety of ways and added to various culinary and beverage products. Make sage butter for fresh muffins or salads and sage honey to add to drinks or baked goods. Additionally, sage salt is produced and used for a number of dishes, including roasted vegetables, popcorn, and pork chops. Additionally, you might create sage syrup for pancakes and waffles, sage vinegar for dressings and marinades, and sage oil for charcuterie or salads.
How to Use Sage in the Kitchen?
These suggestions would be useful if you have never used sage in cooking to get the best outcomes. Even if you are familiar with the flavorful herb, you will find new applications for it in this article.
Sage harvesting: When you harvest herbs, they typically don’t grow back as quickly or as bushily as they formerly did. However, there is a simple trick that, depending on where you pick the sage, can significantly alter how it grows. Just above the axillary buds, remove the leaves.
(where the plant’s fresh leaves first appear). This method of sage harvesting encourages the plant to develop more quickly and fully, even after being chopped.
Sage Wilting: Sage leaves should be wilted if you want to fry them in oil, as several recipes call for them especially. The purpose of wilting leaves is to achieve a state of barely cookedness, which will make the leaves more flavorful and juicy. When the broth has reached a rolling boil, remove it from the heat and stir in the leaves for a few minutes.
Sage drying is a different technique from wilting that can impart additional flavors to the herb. Sage can also be kept useable for a longer period of time by drying. Sage may be dried at home by simply being tied up and hung from a drawer that is left open to the air for a few days. You can save the leftover dried sage even after using it for another recipe.
How to Treat Sage?
Keep reading to learn the best and most inventive uses for sage if you have a lot of it at home but are lacking in inspiration.
Sage is a fragrant herb that can be used in cooking just like other aromatic herbs like basil and mint. Sage also aids with digestion, making it a good choice for seasoning meals like duck flesh which are typically hard to digest.
Sage Tea: Sage is a plant that aids in digestion; it is frequently used as a spice for foods that have a lot of fat, such as duck.
Sage can aid with digestion, so you could also use it to make green tea. To make a DIY teabag, you’ll need a coffee filter and natural hemp rope, but if you can’t find either of those things, don’t worry—you can still brew sage tea. For extra flavor, you ought to add some honey and lemon juice.
Sage Chip – You may include sage in any recipe that calls for panfrying, but if you’re feeling particularly inventive, you could make your own sage chips. Just wilt the sage leaves for a few minutes, dry them up, and fry them in heated oil—each side should only take about 20 seconds—then season and serve as a snack or a garnish for other recipes that also contain sage. It should be comparable to making kale chips.
Which Flavor does Sage Have?
Sage’s flavor may best be described as savory if you had to put it into one word. The flavor has a mild pine flavor, but if juniper is what you’re searching for, it’s not there.
You’ll hear a lot about the herb sage when the Christmas menus start to appear. Typically, rosemary, marjoram, and thyme are used with turkey stuffings and roasted veggies.
Savory is the flavor of sage. It tastes somewhat like pine, but not as strongly as juniper. It has a lot more citrus flavors and is much milder. Additionally, it has a mild bitterness.
Sage is a laid-back herb that may either be the star of a dish or be swiftly overpowered by other spices and herbs.
What Constitutes Sage?
Among the sage’s constituents, camphor, carnosic acid, carnosol, and phenolic acids are those that are thought to offer medicinal benefits.
Camphor is the oily ingredient that gives sage its strong scent. Depending on how violently or gently it is applied, camphor, which is frequently found in topical lotions and ointments, activates nerve endings and causes a warm or cool sensation.
Both carnosic acid and carnosol have antioxidant and anti-inflammatory properties. They directly stimulate the peroxisome proliferator-activated receptor gamma (PPAR-gamma), a molecule involved in the control of inflammation, lipids, and blood sugar, among other things.
Phenolic acids are substances derived from plants that have strong antioxidant qualities that shield cells from oxidative damage caused by free radicals.
What Distinguishes Fresh Sage from Dried Sage?
It is a common ingredient in plenty of American and European dishes. Both the fresh and dried varieties have advantages and disadvantages.
Sage leaves are more flavorful when they are fresh and more adaptable when they are dried. A dressing made of sage is frequently used to make savory foods.
Sage is an aromatic herb whose flavor endures even after drying. But it won’t be as vibrant as freshly chopped sage. When the herb is dried, its flavor is intensified and it may taste slightly bitter. As a result, dried herbs are utilized in cooking just like fresh herbs.
Sage is available in two different forms: powdered and rubbed. Rubbed sage is created by rubbing the leaves until they form coarse flakes.
Sage powder should be utilized as quickly as possible because of its fine texture and poor flavor retention.
The variants can all be used in place of one another, but due to the variations in potency, the measurements will need to be changed. Seven fresh sage leaves are equivalent to two teaspoons of rubbed sage or one teaspoon of powdered sage, according to the formula.
Does Sage Help with Cholesterol Lowering?
Sage’s cholesterol-lowering actions may be the most obvious result of its activation of the PPAR gamma molecule, which enhances metabolism and decreases inflammation.
This effect is not insignificant, according to a study that was published in the journal Phytotherapeutic Research. The study found that after three months, blood lipids generally improved in those who consumed 400 milligrams to 1500 milligrams of sage daily (in powder, tea, or supplement form). (Lipids are a type of blood fat like cholesterol.) Some conclusions include the following:
The amount of total cholesterol was decreased by 16 to 20 percent.
At least 12% less low-density lipoprotein (LDL) cholesterol, also referred to as “bad cholesterol,” was found in the blood.
Up to 20% more high-density lipoprotein (HDL) cholesterol, generally referred to as “good cholesterol,” was found in the blood.
Triglycerides (a type of fat found in the blood).
Other research has not produced results that are comparable. Additionally, sage or a sage extract has not been shown to lower blood sugar levels, despite the fact that PPAR gamma activation is connected to this effect.
Does Sage Have Any Negative Effects?
When used in cooking, sage is regarded as safe for both adults and children. Medical experts largely concur that sage should be regarded as safe when consumed in therapeutic dosages for no longer than two months.
Sage can be harmful if consumed in high doses or for a long time. Some kinds of sage, including common sage, contain the chemical thujone (Salvia officinalis). Thujone overdoses can cause convulsions, liver, and nervous system harm.
Sage may be regarded as safe when used topically for up to one week.
Sage essential oil should be safe to use in aromatherapy. Sage oil, like other essential oils, has the potential to be poisonous and should never be ingested.
Even when used topically, the oil needs to be diluted or it can irritate or produce a rash.
Sage can reduce the effectiveness of anticonvulsant medications such as phenobarbital, Tegretol (carbamazepine), Mysoline (primidone), Depakote (valproic acid), Neurontin (gabapentin), and Dilantin when used excessively (phenytoin).
People with diabetes who consume too much sage may get hypoglycemia, a hazardous dip in blood sugar. Sage capsules or extracts should never be taken in excess of the dosage specified on the product label. Sage medicines need to be used with caution in patients with reduced kidney function.
In order to completely understand the dangers, let your doctor know about any medications you’re taking, including herbal remedies like sage.
Reference: Greater sage‐grouse population response to energy development and habitat loss
Conclusion
Sage is a versatile herb that can be used for many different things. It can be used fresh or dried. It can also be used as a seasoning. Store your sage in clean bags in the fridge. You can also store it with the leaves intact in the refrigerator. In addition to fresh use, sage can also be preserved and fertilized to make it last longer.
There are many methods of preserving sage. The most traditional one is air drying. First, you must protect the sage leaves from direct sunlight. Next, tie the stems together into a bundle and place them in a paper bag, making sure to leave some holes for air to circulate. This will help the sage dry slowly without becoming moldy. It should take about two weeks for the sage to dry completely.
