Naturopathy sage in the healthy kitchen

Sage in the kitchen: it tastes fresh best
Fresh sage seared in butter. This scent awakens the senses and reminds of a holiday in Italy. The aromatic herb with a light camphor note is indispensable in Italian cuisine. Saltimbocca is a classic: Fine veal escalopes are topped with air-dried ham and fresh sage, sautéed and quenched with wine. Pasta and risotto, vegetable dishes and tomato-based sauces can also be refined with the herb. In Germany, eel is often flavored with sage leaves to make it wholesome.

Sage belongs to the botanical family of mint family and has its home in the Mediterranean. The evergreen subshrubs grow up to 80 cm high and carry long, stalked leaves with a silvery-felty surface. In addition to the genuine sage (Salvia officinalis), some other sage species are used in the kitchen. The Dalmatian sage, for example, has a pleasantly fresh note, while the Greek sage tastes a little bit more bitter. Since the spice has a strong inherent flavor, it should be dosed carefully. The small blue flowers are also suitable as an edible garnish.

Healthy medicinal spice sage. Image: ChaotiC_PhotographY - fotolia

Sage is also of great importance as a medicinal plant. Not surprisingly, his name derives from the Latin word "salvare" for "healing." Sage relieves cold and toothache, supports digestion and is designed to reduce excessive sweating. The leaves contain essential oils such as thujone and camphor, as well as tannins, bitter substances and flavonoids.
In the garden, the sage prefers a sunny spot, preferably in front of a wall or between stones. He needs a permeable, calcareous soil. The plant sells lice, caterpillars and snails, so they are happy to be placed around vegetable beds. The ideal harvest time is just before flowering. It is recommended that the herb be hand-cut off the ground. If only individual leaves are plucked, the herbs look "torn" quickly. Sage tastes fresh the best, because when drying, much flavor is lost. If you want to conserve the leaves, you can place them between thick olive oil-coated aluminum foil and freeze. (Heike Kreutz, aid)