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In
the garden it was once believed that sage would thrive if
the owner's business were prospering, but wilt if bad times
were pending. An early English legend also maintains that
the herb thrives in a garden where the wife rules the house.
It became customary therefore for the husband to prune sage
bushes ruthlessly to conceal evidence of his subservience.
Among other quaint legends surrounding the herb is the belief
that it is bad luck to plant your own. A stranger must be
found to do it for you. Also, ensure sage shares the bed with
another herb. A bed full of sage brings misfortune.
Sage is a hardy (to zone 4) perennial that should be watered
frequently until it's well established and then watered infrequently.
The seed doesn't store well and although it germinates quickly
it takes about two years for the bush to grow to the productive
stage. It is better therefore to propagate sage from cuttings.
There are many species of sage, but the most popular are common
or garden sage; blue and purple sage, both sanctioned as substitutes
for garden sage in soups, stews and meat dishes; pineapple
sage, recommended in jams, jellies and chicken dishes; golden
sage and dwarf sage, dense, attractive border herbs, and the
very handsome tricolor sage with variegated leaves in cream,
purple and green. Clary sage, an attractive species with huge
gray leaves and pretty lilac and pink flowers, is named from
the Latin, Clarus, meaning clear, because a decoction
from the seeds is supposed to make an excellent eyewash.
Medicinally, sage is antiseptic and astringent and is recommended
as a mouthwash for canker sores, sore gums and sore throats.
The astringency of the herb makes it beneficial in cases of
mild diarrhea. Sage is a digestive tonic and stimulant. In
Chinese medicine, sage is a yin tonic and is used to both
calm and activate the nervous system.
In his book, The Green Pharmacy, James A. Duke, Ph.D.,
claims he has identified six anti-inflammatory compounds in
sage, and advocates it use in cases of carpal tunnel syndrome.
He also extols the herb for treating Alzheimer's disease (British
researchers have confirmed that sage inhibits the enzyme that
breaks down acetylcholine, thus preserving the compound that
seems to help prevent and treat Alzheimer's), asthma, bad
breath, baldness, body odor, gingivitis, tonsillitis, wrinkles
and yeast infections.
The German government's herbal advisory Commission E sanctions
sage as an antiperspirant and deodorant. The herb can be taken
internally in a variety of forms and externally as an undiluted
alcohol extract. Commission E recommends the following dosages:
as a whole herb, four to six grams daily; as an essential
oil, 0.1 to 0.3 grams daily; as a tincture, 2.5 to 7.5 grams
daily; or as a fluid extract, 1.5 to three grams daily. If
used externally, daub the alcohol extract under the arms.
Sage will suppress the yield of breast milk, so nursing mothers
should be aware of this and avoid the herb.
Sage has an affinity for other muscular Mediterranean herbs
such as rosemary, oregano and thyme. The combination produces
a rich flavor in robust winter soups and stews. Also, fresh
sage contains delicately flavored oils which are a delight
in contrast to the pungent taste of dried sage which all too
frequently has languished in the kitchen cabinet for far too
long.
Sage contains potent antioxidants, which retard spoilage,
endorsing the herb's traditional use as a meat preservative.
This has lead to a convention of some folks only using the
herb in sausages and turkey stuffings etc. The herb is under-utilized
in meatless dishes. Here are two excellent vegetarian recipes
featuring the herb:
Acorn
Squash Stuffed with Sage
· 3 medium sized acorn squash, cut in half
· ½ cup dry breadcrumbs
· ½ cup cornbread crumbs
· ½ onion, chopped fine
· ½ cup milk (or milk substitute such as nut
or coconut milk)
· 1 egg, beaten
· 2 Tbsp. fresh sage leaves, finely chopped
· 2 Tbsp. butter, melted
Bake squash cut side down in an ovenproof dish containing
about one inch of water for one hour at 350F. When sufficiently
cool, scoop out the squash (reserving the shells) and combine
with the rest of the ingredients except butter. Spoon the
mixtures back into the shells and drizzle with the oil. Bake
for an additional 15 minutes at 350F.
Sage Corn Bread
· 1 cup of unbleached white flour
· ¾ cup of yellow cornmeal
· 3 tsp. baking powder
· ½ tsp. sea salt
· 1 cup milk (or milk substitute such as nut or coconut
milk)
· 1 egg
· 2 Tbsp. honey
· 2 Tbsp. olive oil
· 2 Tbsp. fresh sage leaves, coarsely chopped
Heat the oven to 425F and lightly oil an eight-inch pan. Mix
together the flour, cornmeal, baking powder and salt. In another
bowl whisk together the soymilk, egg, honey, olive oil and
sage. Add to the dry ingredients and stir until just combined.
Pour the batter into the oiled pan and bake until golden brown
on top, about 20 minutes. Remove from the oven and cool for
about 10 minutes before turning out on to a rack. Allow to
cool thoroughly before slicing.
Golden sage (Aurea), with its beautiful chartreuse-yellow
leaves augmented with dark green swashes, is an absolute visual
delight in the garden. Unfortunately, it's a tender perennial
and will only thrive in zones 7-9. It can also be used in
the kitchen in the same way common garden sage is used. The
following chicken recipe utilizes a number of ingredients
of similar hue for a "golden" culinary theme.
Golden
Sage Chicken
· 2 boneless chicken breasts, skin on
· 1 cup of white wine with a golden tint, such as Chardonnay
· ½ cup of chicken stock
· 1 medium yellow onion, finely chopped
· ½ yellow pepper, finely chopped
· ½ orange pepper, finely chopped
· 3 Tbsp. of butter
· 2 cloves of garlic, crushed
· Pinch of cayenne pepper
· ½ tsp. of sea salt, or more to taste
· 1 Tbsp. white flour
· 1 Tbsp. fresh chopped golden sage
Sauté
the chicken breasts on both sides in half the butter over
a medium heat until lightly golden. Remove the chicken breasts
and set aside. Add the rest of the butter to the pan and sauté
the onion until translucent. Then add the peppers and the
garlic and sauté for a few minutes more. Add the flour
and stir thoroughly to make a roux. Reduce the heat and slowly
add the chicken stock and the wine, blending completely to
form a rich gravy. Add the cayenne and salt. Place the chicken
breasts back in the sauce, cover and simmer over a low heat
for about 30 minutes until the chicken is cooked. About 10
minutes before serving, stir the chopped golden sage into
the sauce. Serve with rice and a green vegetable.
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