Sage is also called garden sage or common sage. The botanical name is Salvia officinalis and it is from the plant family Lamiaceae, the mint family. This family includes basil, hyssop, lavender, marjoram, mint, oregano, rosemary, savory and thyme as well. Sage is available as cut and sifted leaves, rubbed, or ground.  
Worldwide, this herb may be best known for its use in sausage and cheese. Thinking about sage may also stir up thoughts of Thanksgiving for Americans, as it is popularly added to the bird stuffing on this holiday. 

It has a yellow or greenish yellow colored volatile oil. 1.5 to 3 percent volatile oil can be gathered from the leaves when fresh, and even more can be collected when the plant is dried. Cineol, borneol, and alpha- and beta- thujone are the main components of the essential oil. 

There are some other common names for sage which include Dalmation sage, English sage, and true sage. Here are some other names for the herb in different tongues: maryameya (Arabic), shao wei cao (Mandarin), sauge (French), salbei (German), bhuli tulsi (Hindi), seji (Japanese), salva (Portuguese), shalfej (Russian) and salvia (Spanish).

History of Sage

The name sage comes from the Latin word “Salvere” which means “to save.” We got sage from the Old English sawge, which comes from the French sauge. Ancient Greeks and Romans used the leaves to cure snake bites and to invigorate the mind and body through ingestion. In the Middle Ages, it was used to make tea which was said to treat a variety of ailments including colds, fevers, liver trouble and epilepsy. Sage tea was so valuable to the Chinese that they traded their highly coveted teas to the French in a 4 to 1 ratio. Italian peasants ate the leaves of the plant to preserve their good health and to act as a buffer between themselves and illness. There was even an English proverb that said, “he that would live for aye, must eat Sage in May,” meaning that if someone were to eat the herb for the entirety of May, they would live for a very long time- possibly even forever.  

The Romans considered it to be a sacred herb, and therefore a ceremony was held before the plant could be harvested. A specially chosen person would go barefoot to the plant and bring an offering of bread and wine. They would then be able to gather some of the plant, but only if the tools they used were not made from iron. Iron salts are incompatible with sage and would negatively affect the taste.

Native Americans used the leaves to soothe sore gums and to treat skin problems, like rashes or sores. They would rub the leaves on irritated flesh to soothe wounds and such. Early Arabs believed that sage was the source of immortality and consuming it would stave off death, which is not unlike the English as mentioned previously. 

There is documentation that George Whitfield lived off sage tea, sugar, and bread while attending oxford in the 1730s. George Whitfield is the father of modern Methodism and the evangelical movement.

Sage has become particularly popular with modern magical practitioners. Sage based smudge sticks, which are just tied bundles of the plant, are burned for cleansing of the home and the spirit. People will burn the sage and pass through the doorways of their homes, encouraging the negative energy to leave and the positive energy to flow in behind them in place of the energy that was banished. Some people who do this say negative energy is like dust- a little bit will collect and then it will build up quickly. Cleansing the energy is supposed to help freshen and brighten up the home and should be done as regularly as dusting, then. White sage is also commonly used in these practices. White sage is also aesthetically beautiful, and can be a lovely addition to your garden if properly cared for. 

Sage has a place in Christianity too, as it is sometimes called “Mary’s Shawl” because it offered Virgin Mary protection when she could find protection nowhere else. Mary gardens are gardens with all the plants that are associated with Mary, and sage is a very important and necessary addition to these sorts of gardens. Often churches will have Mary gardens to provide flowers for their altars and their worship ceremonies. 

Sage Cultivation

It is indigenous to the Mediterranean region, but it has sprung up all over the world. Primarily cultivated in Europe (Albania, Italy, Turkey and Greece) and the United States (in California, Oregon and Washington), this herb is a familiar kitchen staple. The most flavorful sage comes from the Dalmatian region of Croatia. It is considered the highest quality, best cleaned and processed product. Our sage leaves are cultivated in this region of Croatia. The flowers can range from pinks to blues to purples or white. The leaves are yellowish green, or green, but there can be variation in shade. 

This plant grows to about a foot tall, to just slightly taller, and has leaves that are thin and wrinkly, with veins that are visible from both sides. The leaves are slightly furry, with gray-green coloring, oblong, have rounded ends, and can commonly be found in pairs on the stem. 

Sage thrives in well-drained, sandy, and alkaline soil and lots of sunshine. It is not unusual to find it in meadows or in fields. Quite a few varieties are drought resistant and can survive winters, if cared for properly. Many people argue that the best plant comes from one that is already established, not necessarily one that starts from seeds. 

The plant has the benefit of being both useful and beautiful, making it a perfect addition to both kitchen and decorative gardens. Kitchen gardens are grown for their potential value to a person’s cooking, whereas decorative kitchens are grown for their beauty, not necessarily their usefulness.

Our sage is grown in Albania. 

Types of Sage

“Garden sage” or “common sage” is probably what you think of when you imagine sage. Dalmation sage, or English sage, is Salvia officinalis; clary sage Salvia sclaria; Spanish sage Salvia lavandulaefolia; and finally, Greek sage Salvia trilobal, are all other types of sage.

There is one kind out of the 900 different varieties of sage that is a little controversial. Salvia divinorum is said to cause visions or make the person who ingested it experience otherworldly feelings. This sort of sage is indigenous to Mexico.

Cooking with Sage

Sage may be most popular in European and Mediterranean cuisines. It is an especially sought-after flavor in England, Italy and Greece. In Britain, it is considered an essential ingredient to have in your kitchen, along with parsley, rosemary and thyme. In Italy, it is used with liver and veal, in Greece meat stews are better acquainted with it.

No questions about it, this is a very powerfully flavored herb. Luckily sage breaks down slowly, so it does not lose as much flavor in the cooking process. Unlike many other herbs, you can add to your recipe earlier and it will still carry a full, rich flavor. 

Some interesting dishes can be made with this herb. You could try roasting butternut squash on a big bed of the leaves for a new flavor experience. Pork, apple, and sage burgers are another wonderful option. If chicken livers are your thing, you could sauté them with some fresh leaves and shallots, then finalize the dish with some cream or a cream based sauce. 

A delicious way to utilize the powerful savory flavor would be to cook a pumpkin polenta with some leaves. The sweetness of the pumpkin partnered with the savory sage is a match made in heaven.

If you have some larger sized leaves, you could deep fry them and use them to garnish a dish or as a snack. They are very crunchy and yummy after they have been deep fried.

We like to use this herb when cooking sausages, poultry, pork, beef, lamb, veal and fish. It is used so frequently with meats because its flavor profile compliments fatty foods very nicely while also helping to break down the fat in those foods. It is also used around the holidays when preparing turkey and stuffing. Rich, fatty holiday foods provide comfort that we all desire and sage just adds to that comfort value by making the experience that much more aromatic and memorable. 

It also partners well with balsamic vinegar, beans, biscuits, chowders, cream, cheese, cornbread, eggplant, lemons, pot roast, mushrooms, onions, soup and stew. To some red wines it also provides a unique compliment.

There is a sage gargle that can be made in your kitchen as a remedy for sore throats or just to freshen breath. Combine and grind 1 ounce of dried sage leaves and 1 ounce of thyme leaves in a coffee grinder. Put these grounds in a quart mason jar. Cover with 16 ounces of apple cider vinegar, stir, and close the jar with a very tightly fitted lid. Let this mixture sit for 14 days, but remember to shake it periodically. Strain it and keep the liquid in a dark colored bottle. Use until it is gone. 

It pairs well in recipes with basil, bay leaves, black pepper, garlic, lavender, oregano, rosemary and thyme.

Pairings with cheese are great, especially on winter days where you or your family feel under the weather or just a little blue and you can only be successfully comforted by grilled cheese and tomato soup. This classic is made even more alive with some fresh leaves from the sage plant. Smother the bread with butter, cheese, and sage, then enjoy the scent that creeps into the house as it cooks. 

One of our personal favorite recipes using sage is Grilled Turkey Burgers. 

Dried vs. Fresh

The use of whole dried sage is typically only found in spice blends (i.e. Italian Seasoning) and for other applications it is more common to use either rubbed sage or ground sage. 

Rubbed sage is the leaves of the sage plant that have been vigorously rubbed between two hard objects. A gentle grinding and then a quick run through a coarse sieve gives it the fluffy, scruffy, almost cotton-like appearance, which is unique among ground herbs. This can be achieved by rubbing the sage in your hands, but you would have to remove the stems yourself. Using rubbed sage guarantees that the oil of the sage is easily introduced to your other ingredients because once rubbed, the leaves have been broken down and the oils are more concentrated. 

Ground sage, on the other hand, is simply the leaves of the sage plant that are put through a grinder. The result is a very concentrated fine powder that can be sprinkled into dishes. Ground sage must be used more quickly than rubbed sage, as once ground the essentially oils quickly dissipate and the powder loses flavor. For this reason, many chefs prefer rubbed sage over the ground.

What Does it Taste Like?

It possesses a robust savory and peppery flavor. This flavor complements foods rich in fat, or other sorts of savory foods. 

Substitutions and Conversions

In this country, sage may be best known for being a key ingredient in Thanksgiving stuffing.  For stuffing use 1/2 tsp. of sage for each 4 cups of bread crumbs or cubes. 

For handy sage conversions use: 1 tablespoon chopped fresh sage = 1 teaspoon dried sage and 12 leaves = 1 teaspoon dried sage.

We also carry the more popular rubbed sage.

** This product is certified kosher.

 

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