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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 user 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 in the rubbed form than any other.
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.
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