SAGE

The botanical name for sage, salvia, is from the Latin salvare, which means to heal or cure. The word is also the root of our word "salvation". This is interesting because the Arabs believe that the herb confers longevity almost to the point of immortality.

As the herb's name indicates, it is also supposed to bestow wisdom.

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

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.