Sage (also known by the German name garden sage or the scientific name Salvia officinalis) is a blue-flowering plant in the mint family. The leaves of sage are small, green leaves with a velvety texture and an aromatic scent. Sage plants are native to most European Mediterranean countries. Sage leaves are particularly popular in the culinary world and are valued for their unique taste and diverse uses. Dried sage leaves are often chopped or added whole to various dishes. The taste of sage leaves is often described as tart, slightly bitter and at the same time sweet and refreshing. The taste of sage leaves goes particularly well with hearty dishes such as meat, poultry, fish and vegetables. The dried sage leaves can be added to roasts, stews, casseroles and sauces. The taste of sage leaves also harmonizes particularly well with pork or lamb. Another taste highlight is when the dried sage leaves are tossed in melted butter. This releases the aromas of the sage leaves and makes an excellent sauce to pour over pasta, risotto or grilled vegetables. The dried sage leaves can also be fried and used as a garnish for salads.
Use of sage leaves:
The sage leaves can also be used to make sage tea. To do this, pour 500 ml of boiling water over a heaped tablespoon of dried sage leaves. The sage tea should be left to steep covered for around 15 minutes and then strained after stirring. The sage tea can be sweetened as desired before drinking. The sage leaf infusion is also suitable for gargling. The tea preparation should not be sweetened and can be used for gargling several times a day as needed.
Storage:
Sage leaves should be stored dry and ideally airtight to retain their intense aroma for a particularly long time.
