Sage (also known by the German name garden sage or the scientific name Salvia officinalis) is a blue-flowering plant in the family Lamiaceae. 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 sweetly refreshing. The cut shape of the sage leaves makes dosing easier.
Application of sage leaves
The taste of sage leaves goes particularly well with hearty dishes such as meat, poultry, fish and vegetables. The dried and chopped sage leaves can be added to roasts, stews, casseroles and sauces. The taste of sage leaves also goes particularly well with pork or lamb. Another taste highlight is when the dried and chopped 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 cut sage leaves can also be used to make sage tea. To do this, put a heaped tablespoon of the dried and cut sage leaves in a tea strainer and pour 500 ml of boiling water over them. 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. Furthermore, 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.
Overall, chopped sage leaves offer a wide range of uses. Be it in hearty dishes, sage tea or adding sage to meat or vegetables. Chopped sage should not be missing from any kitchen.
Storage:
Sage should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
