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Sage
Description: Sage is a hardy perennial with squarish woody stems. Leaves are about two inches oblong and are colored from grey to a deep purple. The leaves tend to have a camphor or lemony smell and are capped by whorls of bluish/purple flowers of the same odor. Different varieties can have differnt flower colors, such as blue, pink or white. The plant itself grows to about two feet in height and tends to sprawl into its surroundings if not kept in check.
History: Sage has been used as a stimulating spring tonic for centuries. In the Middle Ages, it was used to treat fevers, liver disease and epilepsy. Charlemagne had sage included in his imperial herb gardens and in the 17th century the Chinese would trade four pounds of tea for one pound of sage. It was believed that sage promoted a long life and good mental health, and was used religiously as far back as the Romans.
Parts used: Leaves.
Usages: Sage is used in tea form as a stimulating drink and great as a gargle for a sore throat. As a rinse, it helps to cure dandruff and promote healthy hair growth. Due to its stimulating nature, it is popular in skin care such as facials, baths and lotions. A natural insect repellent, plant near cabbages and carrots to enhance their flavor. When dried, the leaves create a wonderful seasonings for poulty, fish, herbal butters and soups as well as pretty additions for potpourris and dried wreaths. Sage tea is now being tested for Type II diabetes as it seems the tea apparently boosts insulin activity. This is still in early testing stages and you should consult your doctor if interested.
Growing your own: Sage can be started from seeds while indoors. Freeze the seeds for three or five days for the best germination and cover lightly with soil after planting. Germination usually takes seven to ten days. Once the shoots begin, transplant to well draining soil in full to partial sunlight. Move the plants to two feet apart to allow room to grow. Resist harvesting leaves the first year, but you can prune the shrub to encourage new growth.
Magickal properties: Associated with the element Earth, sage is used in spells for youth, healing, psychic abilities and the mind.
Sage Recipes
WARNING: I am not a doctor and I do not prescribe herbs for medicinal usage. If you are sick, CONSULT A DOCTOR!
Spring Chowder
Yield: 8 servings
Ingredients
1 tablespoon margarine
4 cups thinly sliced Vidalia or other sweet onion
1 cup chopped carrot
1 cup sliced celery
1 cup chopped extra-lean ham
3 cups chopped red potato (about 1-1/4 pounds)
1 (10-1/2-ounce) can low-salt chicken broth
1/4 cup all-purpose flour
2 cups 2% low-fat milk
1/4 cup chopped fresh sage
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup dry white wine
Sage sprigs (optional)
Instructions
1. Melt margarine in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and ham; saute 10 minutes. Add potato and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender.
2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add milk mixture, sage, salt, pepper, and nutmeg to soup; cook over medium-low heat 2 minutes. Add wine; cook 10 minutes or until thick. Garnish with sage, if desired. Yield: 8 servings (serving size: 1 cup).
ROASTED TURKEY WITH HERBS
This turkey does not have to be basted.
1 (14-pound) turkey
1/2 cup fresh rosemary sprigs
1/2 cup fresh sage leaves
1 cooking apple
1 celery stalk
1 onion
1/2 cup butter or margarine, melted
Garnishes: fresh fruit, fresh herb sprigs
Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry.
Loosen skin from turkey breast, and add rosemary and sage. To place herbs under the skin of a turkey, gently insert fingers between skin and turkey; lift and push forward to separate but not detach skin. If you have difficulty along the backbone, use kitchen shears. Carefully place herbs under skin.
Cut apple into quarters, and cut celery and onion in half. Place into turkey cavity. Place turkey, breast side up, on a rack in a shallow roasting pan; brush with butter, and loosely cover with heavy-duty aluminum foil.
Bake at 325° for 3 1/2 to 4 1/2 hours or until a meat thermometer inserted in thickest portion registers 180°. Remove turkey from pan; let stand 15 minutes before carving. Garnish, if desired. Serve with gravy. Makes 12 servings.
Sources Used:
Garden Guides
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