Sage is a herb with lance-shaped velvety soft leaves which are greyish-green in colour with a silvery bloom covering. It has a soft, yet sweet savoury flavour.
Sage has been held in high regard throughout history both for it culinary and medicinal properties.
Introduction: 6 months
Whenever possible, choose fresh sage over the dried form of the herb since it has a far better flavour. It should have vibrant green-grey leaves. They should be free from dark spots or yellowing.
If you buy dried sage, make sure it has not been irradiated (organic dried herbs will not be irradiated).
Store fresh sage, unwashed in a sealed container/plastic bag in the refrigerator for up to 7 days.
Store dried sage in a sealed glass container in a cool, dark place for up to 6 months.
Soak the sage leaves in a salt-, vinegar-, or hydrogen peroxide water solution for 20 minutes then rinse under running water.
Sage leaves can be added to purées, soups, stews, mashed potatoes, gnocchi and scrambled eggs. Since the flavour of sage is delicate, it is best to add the herb near the end of the cooking process.
As with other herbs, you can make a medicinal tea from the leaves – place some fresh sage into boiling water, steep for at least 5 – 10 minutes, strain, and sip throughout the day. Traditionally this has been called the “thinker’s tea” and helps ease depression, treat sore throats, coughs and infant diarrhoea.
Sage should not be consumed in excess if you are still breastfeeding as it may dry up your milk supply.