Sage is a popular kitchen herb, especially during the fall and winter season because of its warm, earthy flavor and familiar use in sausage, stuffing and biscuits. Besides being a delicious addition to your soups and roasts, sage has many beneficial properties - medicinal and spiritual.
Many indigenous groups have grown white sage to dry in smudge bundles to protect from evil spirits and cleanse and purify the body, mind and spirit before or during ceremony. Sage has many physical benefits to reinforce its role in protection, cleansing and purification. It's antioxidant and antimicrobial properties have been used to support digestive health, cavity prevention and even blood sugar control. Research is also showing that sage can support menopausal transition by easing hot flashes and excessive sweating through an estrogen-like effect within the brain. Sage is also high in Vitamin K, which is important for bone density and blood clotting. The nutritional, medicinal and spiritual benefits of sage have been enjoyed by cultures around the world and the Latin name, Salvia, literally means "to heal."
Sage is native to the Balkins region and therefore popular in many Mediterranean dishes, often paired with pork to enhance the rich flavor and support digestion of the often high fat content of the meat. There are many varieties of sage cultivated for different purposes, including ornamental. Garden sage is the mostly widely cultivated for herbal and culinary use and is also referred to as 'common sage.' Sage is a perennial (returns every year) and can grow as tall as 2 ft if fertilized regularly and provided at least 6 hours of sunlight per day. Sage does not like wet soil and will not do well in heavy, clay soils. Like most herbs, let your plant get well established the first year before taking major harvests, but once it is established you can enjoy regular cuttings. Although most sage varieties are winter hardy, they will appreciate some wind protection or extra mulch to survive especially harsh winter temperatures. Enjoy this delicious perennial year-round by drying or freezing the leaves. Sage will retain most of its flavor profile and can even be stored fresh in the refridgerator for a week or more.
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