Sage history and facts
Sage, botanically-known as Salvia officinalis, is native to the Mediterranean region. In ancient Rome, it was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time, and was deemed a part of the official Roman pharmocopeia. At one time, the French produced bountiful crops of sage which they used as tea. The Chinese became enamored of French sage tea, trading four pounds of Chinese tea to one pound of sage tea. In 812 AD, sage was one of the plants deemed so important that Charlemagne ordered it planted on German imperial farms, no doubt due to the lucrative trade business as well as medicinal popularity.Sage leaves are silver-green with a fuzzy texture. The slightly bitter flavor is complex and strong, with hints of lemon and camphor. Sage is the primary identifiable herb in poultry seasoning. Use a light touch with sage as it can easily overpower your recipe.
Sage selection and storage
Fresh sage leaves should be aromatic and should have no soft spots or dry edges. Wrap in paper towels and store in a plastic bag in the refrigerator. Use within 4 to 5 days. Fresh leaves may be covered in olive oil and stored in the refrigerator up to 2 months. Use the flavored oil for sauteeing or in salad dressing. To freeze fresh sage leaves, wash and pat dry, remove leaves from the stems, and pack loosely in freezer bags. Freeze up to 1 year. Be aware that freezing will intensify the flavor of the herb and adjust accordingly.Dried sage is preferred by most cooks and comes in whole leaf, rubbed, and ground form. Rubbed sage has a light, velvety texture, whereas ground sage is more of a free-flowing powder. As with all dried herbs, store closed containers in a cool, dry place away from sunlight. Use within 6 months for best flavor.
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