SAGE ADVICE - by Robin EH Bagley

Sage, Salvia officinalis, is one of the most omnipresent herbs in history. Originating in Syria, sage has an impressive collection of myths and lore, making it as much a part of history as many historical figures. Long used in religious ceremonies throughout the world, it became known as the Herb of Wisdom. Sage has a heady collection of mystical uses in addition to bringing wisdom, it also symbolized virtue, was used to attract money, to banish evil spirits and to purify one’s self or environment. Sage was sacred to the Romans and was grown in Charlemagne’s garden.

Taking its name from the Latin word salvare, “to heal or save,” sage has many medicinal qualities. Its antiseptic qualities helped fight infection, allowing wounds to heal. It also came in handy for disinfecting areas tainted by illness. Sage soothed sore throats and eliminated mucous, as well as helped with intestinal disorders and insect bites. Because of its myriad of healing powers, sage became associated with immortality. An old adage pondered whether a man could die if sage grew in his garden.

Sage’s history plays an important role in its aromatherapy uses. While rarely used on the body, sage is still burned, either as leaves or incense, to purify an environment, such as a building. Its oil is used for strength, cleansing, protection, and grounding. Sage oil blends well with several other clean-smelling oils such as citrus, juniper and hyssop.

In the kitchen, sage seasons meat and poultry dishes. Sage also can be used to infuse oils, adding a dash of flavor to many dishes. Apart from meats, sage makes a lovely, potent pesto (use it as you would basil) and freshly chopped leaves are outstanding sprinkled over buttered pasta, such as ravioli or tortellini.

Sage is an attractive plant in the garden, especially since it comes in several varieties and is quite cold-hardy, usually to Zone 4. Common sage has oblong, grayish-green leaves and bluish-purple flowers. Tricolor sage has a combination of purple, pink and white leaves. Other varieties include Golden Sage and Pineapple Sage.

Sage likes full sun and well-drained soil. It is very drought-tolerant and deer dislike it, fortunately for many gardeners. Take cuttings in the spring for propagation. Sage can be grown from seed, but germinates very slowly, sometimes taking two or three weeks.

Grow sage for fun, for health, for immortality, but grow sage. It’s the smart thing to do.

Sage Pesto

2 cups sage leaves, coarsely chopped
2 cloves of garlic
3 Tbsp. pine nuts
½ cup olive oil
Salt
½ cup grated Parmesan cheese

In a food processor, combine sage, garlic, pine nuts and salt. Process until will mixed but not smooth. Slowly add the olive oil while running the processor to form a paste. Transfer to a bowl; add salt to taste and the Parmesan. Mix gently. 

Sage-Infused Oil

½ cup olive oil
7 – 10 fresh sage leaves (washed and patted dry)

In a small saucepan, combine the olive oil and the sage leaves. Cook over low heat, stirring frequently, for about five minutes. Do not use a high heat or the oil will get too hot and you will simply fry the sage leaves. Remove the pan from the heat and allow to cool to room temperature, two to three hours. Remove the sage leaves and transfer the oil to a clean, small bottle or jar with a lid. The oil should be stored in the refrigerator and keeps for up to a month. Sage oil adds extra flavor to salad dressings or marinades and is delicious drizzled over roasted potatoes.