Are you going to Scarborough Fair?

Generations of people have been inspired by Herbs and Spices, and even wars have been fought over it. Today, as a result of a modern transportation economy, we can find almost any spice we want in each corner of the world.

Whilst the most common herbs such as Parsley, Rosemary and Thyme are readily available from the supermarket, we often have to rely on our own backyard or some pots behind a kitchen window if a more varied or exotic range is preferred, in order to give that special touch our dishes. Because that is exactly what herbs do: they turn ordinary recipes into exciting 'I want more'-formulas. But our green friends can do much more: they can prevent ilnesses and cure diseases, perfume our skin or make it velvety soft. Some plants keep away mosquitoes or flies, others are even believed to bring good luck. That's why I thought there are reasons enough to invite you to my herb garden. Each month, I will try to discuss one of the herbs that grows in my garden.

This week, I will discuss Sage.

If you are aware of a traditional use of Sage that I failed to mention, or if you have that winning recipe with sage and you are willing to share it, please do not hesitate to post it in the comments, or simpy send me an e-mail - I will test the recipe and gladly give it a special place on this blog.

Sage (Salvia Officinalis (Lat.), Salie (Nl.), Sauge (Fr.))

One of the oldest culinary and medicinal herbs, Sage was highly valued by the Greek and the Romans, who dedicated its domestic virtue to Zeus and Jupiter. In medieval times, Sage has long been used as a hair tonic, as it was (and still  is) known to darken greying hair.

Since I have hair with character - it prefers falling instead of turning grey - let's talk about what we can do with Sage in the kitchen:

Sage is an ecxellent accompaniment to both fish and meat dishes, but is particulary at home in the mediterrenean cuisine, together with lemon or white wine. It is a key ingredient in Saltimbocca alla Romana¹, a traditional veal recipe that gained popularity in the provinceof Italy's capital city Rome, but originated in Brescia. In England, the semi-hard Sage Derby cheese gets its typical flavour from the ancient herb and even porridge is sometimes sprinkled wih freshly chopped leaves. (did a drunk Englishman mistakenly see his plate of porridge for a veal escalope and decided to bring back some memories of a visit at the Colosseum?)

Medicinally, Sage is best known for its antiseptic properties, and the fresh leaves are used to create gargles,  mouthwashes, and tea ice-cubes that are useful in the treatment of  ulcers, sore tongue, laryngitis and tonsillitis.

Sage is an excellent remedy against excessive transpiration, and infusions can assist in relieving symptoms of depression and nervous anxiety, which might be due to its positive effect on liver disorders.

To conclude this first chapter on herbs, let me finish with a famous Turkish quote:

The Sage speaks of what he sees; the fool of what he hears

(1) Saltimbocca literally means 'jumps in the mouth' and traditionally consists out of rolled veal strips with Prosciutto and Sage in a white wine sauce.