Sage Advice

          Recently I came across a recipe for grilled tilapia that required the use of the herb sage.  I was eager to include the ancient herb since I had it growing in my porch pot.  It is a small woody plant that is native to the Mediterranean region and has been around for thousands of years.  It was popular among the Greeks and Romans as a meat preservative and was a part of almost every culture in the known world from the Egyptians to the Native Americans.

     Salvare is the Latin root of the term which is translated "to heal or save."  Even though today sage is used primarly in cooking it was also highly regarded as a popular medicine and considered a wonder herb that could cure virtually any disease.  It was even thought to have magical and sacred qualities.  The ancient world employed sage to aid in conception, treat the plague, enhance memory, bestow immortality and to protect against witchcraft and spells.

     But apart from all that the evergreen perennial of the mint family is a good source of Vitamin A, calcium, iron and potassium.  Containing rosmarinic acid it is a powerful anti-inflammatory and is also an antioxidant that protects the cells from damage.  It is also an antiseptic that can treat cuts and sores.  Made into a tea it can relieve a sore throat, bad breath, and mouth infections when gargled.  Sage also reduces gas and bloating and aids in digestion and eases the effects of a cold.  As a hair rinse it reduces hair loss and darkens hair color.  It can also ease anxiety and relieve stress as well as regulating menstruation and is known to help manage Alzheimer's disease.  All these benefits are due to the essential oils in the sage leaf: thujone, camphor and cineole.  They are powerful antioxidant and antimicrobial agents which kill bacteria.

     And it tastes good, too!  Sage compliments cheese, apples and tomatoes and accentuates poultry, pork and fish.  It flavors vegetable soup and can be added to foods like stuffing, homemade sausage, fresh tomatoes and sauce, bread dough and can be sprinkled on pizza.  One of my personal favorites is to dip freshly picked sage leaves in batter and lightly fry them.  They make a great appetizer that way!

     And if you're looking for yet another way to include sage into your diet, try this:

SAGE & MINT  TEA

1/3 cup chopped fresh sage                                     1 tsp finely grated lemon peel

2 Tbsp fennel seeds                                                   5 cups boiling water

1 Tbsp fresh mint, crushed                                       honey, to taste

     Add all ingredients to boiling water.  Cover and steep for 15 minutes.  Strain and stir in honey.  Chill 1 hour.  Serve over ice with sage or mint leaves as a garnish.