Sage Article - Allrecipes.com
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Sage

Description

Sage is the dried leaves of the herb Salvia officinalis. The aromatic leaves are silvery gray in color. Cut sage refers to leaves which have been cut rather than ground into smaller pieces. Cut sage is preferred when the cook wants the sage to be apparent in the end product. Rubbed sage is put through minimum grinding and a coarse sieve. The result is a fluffy, almost cotton-like product, unique among ground herbs. More sage is sold rubbed than in any other form.

Uses

Sage is used in Greek, Italian and European cuisines. It is used to season sausages, poultry, and fish. Sage has been traditionally used for its antioxidant and antimicrobial properties.




Origins

Historically, southeastern Europe has been the principal producer of sage. Dalmatian sage, as it is commonly called, has been recognized as superior in the United States. It is highly aromatic, noted for its mellowness, and is smoother-tasting due to differing essential oil components.

Folklore

Sage was used during the Middle Ages to treat many maladies including fevers, liver disease and epilepsy. The herb was used in England to make a tea that was considered a pleasant and healthful beverage. One common belief was that sage strengthened the memory, hence a sage, or a wise man, always had a long memory. In the 9th century, Charlemagne had sage included among the herbs grown on the imperial farms in Germany. During the 17th century, the Chinese exchanged three or four pounds of their tea with Dutch traders for one pound of European sage leaves.

fresh sage leaves, Salvia officinalis plant

    Flavor Trend

    For decades, sage has been linked to American holiday favorites such as turkey and stuffing. Now, people are discovering its versatility year-round, using it in many of the same ways as they would oregano or basil. In fact, during the past two decades, consumption of sage has increased nearly 90 percent. Sage is highly aromatic, with piney, woody notes. It is ideal for flavoring pork, beef, poultry, lamb, tomatoes, squash, potatoes, rice, pasta and much more.

    What The Experts Say

    "I use sage in a dry rub for lamb chops, which also includes lemon zest, white peppercorns, coriander, thyme and lavender," says Chef Allen Susser, who serves the chops with yuca steak fries.

    sage leaves, herb

      Perfect flavor partners include:

      balsamic vinegar, basil, bay leaf, black pepper, cream, cheese, garlic, lavender, lemon, mushrooms, onions, oregano, rosemary and thyme

      Color

      Silvery gray

      Flavor & Aroma

      Strongly aromatic

      Sensory Profile

      Sage is highly aromatic and is characterized by a medicinal, piney-woody flavor.

      dried herb, sage leaves
        Comments
        KK 
        Nov. 20, 2009 5:26 am
        What is the difference between ground sage and rubbed sage? Is the taste any different and is one stonger tasting than the other?
         
        amybeth 
        Nov. 16, 2010 9:27 pm
        Is rubbed dalmation Sage the same as rubbed Sage?
         
        Apr. 28, 2012 2:18 pm
        very interesting! I grow sage and never know exactly what to do with it.
         
        Nov. 15, 2012 8:50 am
        Another fun thing about sage is it is used in smudge sticks. You wrap fresh sage leaves with thread or string and let it dry and then light it. It is supposed to be cleansing to smell it. I use like incense.
         
         
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