info: Sage is a seasonal herb with a sweet and slightly peppery flavor. A good source of vitamins A and C.
storage: Wrap in loose paper towel & store in refrigerator for 4-5 days.
preparation: Wash well in cold water. Trim stems. Chop to desired size/consistency.
Add as a seasoning to soups, stews, breads, grilled veggies & meats, eggs, salads, dressings & sauces…
Salvia officinalis (garden sage) has been used since ancient times for warding off evil, snakebites, increasing women’s fertility, and more. The Romans likely introduced it to Europe from Egypt as a medicinal herb. Theophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Pliny the Elder said that the latter plant was called “Salvia” by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. Charlemagne recommended the plant for cultivation in the early Middle Ages and during the Carolingian Empire it was cultivated in monastery gardens. …read more