Sage – Cooking with the Herb and Success in the Herb Garden

Those who remember anything from those hugely enjoyable Latin lessons at school might be familiar with the verb ‘Salvere’, meaning ‘to be healthy’, and ‘salvia’ – I am healthy. ‘Salvia’ is also the Latin name for the herb more commonly known as ‘Sage’.

Sage for health and wisdom

Sage is not only associated with health, but with wisdom too. The herb has long held a reputation for maintaining brain agility; the Oxford English Dictionary’s definition of ‘sage’ is ‘a person venerated for his judgment and wisdom.’

And as if those credentials for healthy mind and body weren’t enough – it has an impressive range of culinary attributes, not to mention being both an evergreen and decorative addition to the border or herb garden.

Using sage in cooking – culinary tips to make the most of the herb sage

Those broad beans frozen in July, can be served with a sprinkling of chopped fresh sage to impart an exceptional flavour. Try it too with beetroot, cabbage, and kohlrabi. It also goes very well with cheese. Mix uncooked chopped leaves with cream cheese – or add it to Welsh Rarebit.

It is no coincidence that sage stuffing is often served with rich fatty meats such as pork, as the herb is an excellent digestive aid.

How to make sage and onion stuffing – a simple recipe

This stuffing recipe can be used to make stuffing balls to accompany meat dishes (or as a meat alternative for vegetarians) or as stuffing for chicken or turkey.

Ingredients:

• 1 onion, peeled and finely chopped
• 1 tbsp vegetable oil
• 3oz/80g fresh white breadcrumbs
• salt and pepper
• 1 free range egg, beaten
• 1 tbsp fresh sage (green or purple), finely chopped

1. Sweat the onion in the oil until soft
2. Mix the onion, sage and breadcrumbs together and season well with salt and pepper.
3. Add beaten egg to bind the mixture together. Use to stuff meat or poultry or roll into individual stuffing balls.
4. If making stuffing balls, cook in the roasting tin with the meat for 30 minutes.

My own favourite use of the herb is as a mouthwash. Add a few leaves to half a pint of water (just off the boil), then leave to infuse and cool, and remove the leaves. This infusion can also be used as a gargle to relieve sore throats – the herb is known to be antiseptic. Try rubbing your teeth with sage leaves – the result is nothing less than zingy! It freshens the mouth instantly.

Sage in the herb garden – cultural hints

There are many different types of sages to choose from: Golden and Tricolor are decorative and hardy, but do not have the strong flavour of Green Sage (Salvia Officinalis) or Purple sage.

Purple sage (also known as red sage) is very decorative, especially when it bears its mauve flowers in summer.

Look out for Pineapple, Tangerine and Blackcurrant scented sages. They are not completely hardy but do make good conservatory plants.

Sage appreciates well drained, acid free soil. It will benefit from a light prune in Spring to encourage new growth.

Finally, to add even further to its attraction – when in flower it is a magnet for Butterflies. It is a superb plant for attracting both butterflies and bees.

Sage, can you find a sunny spot in your garden for it?