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Sage is a universal spice from the family Labiatae. It comes from the northern coasts of the Mediterranean Sea. It is a medicine and spice with rich history.
It is a perennial plant which in lower parts always has stalks. Its leaves are oval, lanceolate, corrugated, with delicately crimped surfaces, greyish-green or silver-grey. It has an ethereal, spicy fragrance and slightly bitter taste. Its leaves serve as a herb and spice.
Ethereal oils, tannins and bitter substances produce a specific fragrance and taste peculiar to sage leaves.
Sage also contains some hormones and compounds of nicotinic acid.
Sage serves as an additive to leg of mutton and lamb, veal and tripe. It is also used for herbal mixes together with mint, rosemary, marjoram, origan and basil.
It is also added to minced meat, meatballs and pies. Dry and fresh sage is used in the kitchen. Fresh sage proves perfect in herbal butter together with mint, hyssop and parsley, it tastes perfect in forcemeat and chicken. Veal forcemeat balls and pork fried cutlets are stuffed with sage leaves.
Sage is distinguished by a strong, spicy aroma and a specific taste and that is why it cannot be used in abundance. It is sufficient to add one or two fresh sage leaves or a pinch of dried, crushed sage to one helping.
Sage is used for rinsing the buccal cavity in inflammations, sage is also used for producing oils in medicine and cosmetics.
Sage is considered one of the most popular spices in Italian, Balkan and French cuisines.
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