Sage Advice: More Than Just a Thanksgiving Herb

By Katie Frerker

Sage is an herb familiar in kitchens around the world. In addition to its widespread use as a savory seasoning, this herb has long been valued for its medicinal and healing properties. It is said that years ago the Chinese were happy to trade with the Dutch three times the amount of their best tea for European sage. Salvia officinalis, or common sage, is a great herb to have on hand to add depth to your recipes or to kick that lingering cold. Below, I invite you to explore the reasons why cultures around the world have cherished this herb for centuries in the both medicine and kitchen cabinets.

Sage the Healer

Sage has been used for centuries as a remedy for common ailments. In fact, its scientific name, Salvia, comes from the Latin word meaning "to cure". It is a warming and strengthening herb that is excellent for rebuilding vitality and strength during long-term illness.

One of Sage's most common uses is as a remedy for sore throats and mouth infections. It contains volatile oils that are soothing to mucus membranes and that strengthen circulation to these relaxed and infected tissues. Because of its antiseptic properties, it has a very long history as a remedy for sore throats, tonsillitis, laryngitis, mouth ulcers, and inflamed or bleeding gums. Sage infusions can be delicious and soothing beverages during the cold season. They are pleasant and warming to a sore throat. As a gargle, these infusions are very effective and one of the best home remedies I know for sore throat, laryngitis, and mouth infections.

Healing Sage Leaf Infusion and Gargle

Prepare the following infusion for a warm and healing home remedy:

Pour a cup of boiling water onto 1-2 teaspoons of Sage leaves and let the mixture infuse for 10 minutes. Be sure to keep the infusion covered to prevent the loss of volatile oils. Honey and lemon can be added for flavor, making this a delicious drink.

For a gargle, put the leaves in the water immediately and bring them to a boil together. Once the mixture is boiling, remove from heat and let stand, covered, for 15 minutes. Gargle deeply while the liquid is still warm.

Sage the Spice

Sage is a wonderful seasoning to have on hand in your kitchen pantry. This culinary herb has a rich and woodsy flavor that will provide fragrant undertones to savory dishes. It is quite commonly used to season heavy, oily foods. And it's no wonder! Not only does it enhance the flavor of these foods, but sage's chemical properties allow our bodies to better utilize and digest fats and oils. It has been used for centuries as a seasoning in sausages and meat dishes, not only because of its flavor, but to help prevent indigestion. Try it out next time you're cooking but remember to use only small amounts, sage has a very strong flavor.

Sage, Apple and Caramelized Onion Stuffing

Try this delicious and nutritious sage stuffing recipe adapted from The Best New Recipe:

Ingredients:

• 3 tablespoons olive oil or butter
• 6 medium onions, thinly sliced (about 7 cups)
• Salt
• 2 Granny Smith apples cut into ½ inch cubes (about 2 cups)
• ½ teaspoon ground black pepper
• ½ cup fresh parsley, finely chopped
• 3 tablespoons fresh sage leaves or 1 tablespoon dried sage
• 12 cups dried French bread crumbs
• 1 cup turkey or veggie stock
• 3 eggs, lightly beaten

Directions:

1. In a large skillet, cook the oil/butter, onions, and ¼ teaspoon salt on medium-high heat. Cook the onions until they are a golden brown, stirring occasionally.
2. Add apples and cook for 5 minutes.
3. Transfer contents to a large bowl. Add pepper, parsley, sage, and ¾ teaspoon salt and mix well. Add bread cubes.
4. In a small bowl, whisk together stock and eggs.
5. Pour stock and egg combination over the bread cube mixture. Gently toss to evenly distribute the ingredients.
6. Stuff a turkey or bake covered in a buttered casserole dish at 400 degrees for 25-35 minutes. Bake uncovered for the last 10 minutes or until golden brown.