Jun
12
    
Posted (Lori) in News

SAGE

Sage has strong medicinal qualities—it’s anti-fungal, anti-viral, anti-bacterial. It’s also an anti-coagulant—one website said that people who are taking other anti-coagulants should be warned. It’s also full of antioxidants and vitamin K. And it tastes good.

I’m not including ways to use sage in stuffings, potpourri, sachets—because it’s still spring and there’s no reason to make the house smell like Thanksgiving. I’m fairly certain that we’ll get sage again in November.

1. Sage butter. Chop fresh sage; mash 2 tablespoons into a stick of softened butter and reform the butter.  Use it on bread or muffins or over pasta. You can also add a teaspoon of lemon zest for lemon sage butter—great with fish.

2.  Sage-infused butter. Heat ½ stick butter in a pan. Add 10 to 12 sage leaves and toss for about five minutes; the sage leaves should darken. Remove the sage leaves with a slotted spoon and discard; use the butter over vegetables, meat, poultry, or fish.

3. Sage cream. Melt a stick of butter in a skillet and add 2 tbs chopped sage; sauté for about a minute. Add ¼ cup of light or heavy cream and stir to combine. Season with salt and pepper. Pour over ravioli or other pasta; also good with any seafood.

4. Sage chicken. Before roasting a chicken, stuff its cavity with whole sage leaves, as many as you can fit. Slide a few leaves under the skin. Dress roasted chicken with sage cream.

5. Sage tea. Dry the sage (see below) and crumble it. Put about two tablespoons in a teacup, and pour boiling water over it. Steep for a few minutes, then strain. Add honey, lemon, and/or ginger. Very soothing for a sore throat.

6. Sage omelette. Add 2 tablespoons chopped fresh sage to an omelette; Crumble in goat, feta, or other cheese if you wish.

7. Sage-infused vinegar. Add a sprig of sage to a bottle of vinegar and leave overnight. Use the vinegar in salad dressings. There are many sites that suggest infusing oils with sage as well—but there are also reports of botulism in oils that are combined with other ingredients, so I’m staying far away from the subject.

8. Fried sage leaves. Strip the leaves from the stems. Dip them in beaten egg white and then in flour (season the flour with salt and pepper). Heat vegetable oil in a small frying pan; when it’s hot but not smoking, drop the coated leaves into the pan. Fry for about a minute, until they become crispy, then turn and fry the other side. Serve with fish, chicken, or pork, or add to salad, pasta, rice, or other grain dishes.

9. Tomato Sage Sauce—fromGood Housekeeping

2 pounds ripe tomatoes

1 tablespoon olive oil

1 small onion, finely chopped

1/2 teaspoon salt

3 tablespoons butter

1 tablespoon chopped fresh sage

Peel and coarsely chop tomatoes.

In 10-inch skillet over medium heat 1 tablespoon olive oil; cook onion until golden. Add salt and tomatoes with their juice; over high heat, heat to boiling.

Reduce heat to low; cover and simmer 15 minutes, stirring and mashing tomatoes with spoon occasionally. Stir in butter and sage.

9. Sage and pork. Rub pork chops or roasts with a rub made of chopped sage leaves, salt, and pepper before pan-frying or roasting. The leaves should stick to the meat; if they don’t add a little oil before rubbing them on.

10. Apollo cocktail

1 (1-inch) piece fresh ginger. sliced

7 fresh sage leaves

1.5 oz gin

1 egg white

0.75 oz simple syrup

0.5 oz lemon juice

Garnish: 1 dash Angostura bitters, fresh sage leaf

Muddle ginger and 7 sage leaves in mixing glass. Add remaining ingredients and shake without ice. Add ice and shake again. Strain into chilled cocktail glass. Top with bitters and single sage leaf.

11. Make Sage Tincture(from https://andhereweare.net/what-to-do-with-sage/

Wash and thoroughly dry your sage leaves. Roughly chop them and put them in a glass jar that can be tightly sealed.

Pour vodka or another pure spirit over to cover.

Cover tightly and put it in a dark place (like your cupboard) for three weeks

or so. Shake daily.

Strain out the leaves and put in a dark glass containers.

Uses for Sage Tincture: it’s a great thing to have on hand in your first-aid kit and for making personal care items such as antibacterial mouthwash, and to help heal sore throats and tonsilitis

In a spray bottle as a deodorant (it is a treatment for hyperhydrosis)

As a toner for oily skin

Applied topically to treat eczema and skin rashes, and to relieve bugbites

Applied externally to treat bruises, sprains, and swelling

Used in hair care products for healthier hair and to decrease hair loss (It can also darken hair color for some.)

12. Sage salt.

Mince about 1/4 cup of sage, then tossed it with about a cup of sea salt. To keep the fresh leaves from making the the salt too moist, put the jar in warm, dry spot from a few days.

DRYING SAGEis so simple. Just band together the sprigs you want to dry and hang them upside in a dry place. It will take a few days before they are completely dry and crumbly. Crumble them and store in a tightly-lidded glass jar (if you store in plastic, you’ll have to use the plastic container for sage forever, because the scent is absorbed). Use for tea or in any recipe calling for dried sage.



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