SAGE...

One of my favorite fall, winter herbs! Sage has been used as a medicinal herb far longer than it has been a culinary herb.  It was indispensable in the Dark Ages. The ancient Greeks and Romans administered sage for everything from snakebite to promoting longevity.  Sage was steeped in hot water, as for tea, before tea became known. Sage is a beneficial in conditions like indigestion, gas and menopausal problems, owing to the nutrients in it Introduced to American palettes in the 1800’s, medicinal usage of sage declined as the culinary use increased.   

This greyish-green leafed member of the mint family had actually grown into the most popular herb in American cooking until after World War II, when oregano took over as the number one seasoning. Slightly bitter in flavor and highly aromatic, sage is one of the main ingredients in poultry seasoning.  It enhances meats and poultry as well as most vegetables.  

Fresh sage is far less bitter than dried sage but in either form, a little goes a long way.  It is not particularly palatable fresh so add it sooner in the cooking process rather than near the end as with most fresh herbs. Sage will stand up to long cooking times making it a natural for stewed or braised dishes.   

Until Monday - keep thinking veggies and protein!