Sage

You will become wise when you eat sage.

  • Sage is a herb that is a perennial plant with the scientific name Salvia officinalis, that originated in the Mediterranean.
  • Sage comes from the family Lamiaceae, the family of mint and deadnettle, and it has a slightly sweet and light peppery taste, that is often used to flavour savoury foods.
  • Sage is commonly used to season meat and stuffing, particularly during Thanksgiving, and is also used in Italian and other European cuisines.
  • Essential oil can be obtained from sage leaves, and the leaves have an abundance of special acids, as well as estrogenic material, niacin and flavones.
  • Sage was commonly used in Ancient Roman and Greek society to treat numerous medical illnesses, and it is still considered to be of medicinal value.

Sage, Green, Herb, Spice, Vegetation, Plant, Culinary, Ten Random Facts, Australia

  • Sage can be used to preserve meat, and this has been known since Ancient times.
  • Fresh sage leaves, which are coloured green to a slight grey, have a more prominent flavour compared to the leaves when then are dry.
  • Sage is commonly available in supermarkets in dried form, and the herb can be bought whole, roughly grounded or powdered, dried or fresh.
  • Sage is believed to increase memory and brain power as shown by numerous experiments.
  • Sage is extremely high in vitamin K, and it also contains calcium, iron, magnesium, manganese, vitamin A, vitamin B6 and fibre.

 

Bibliography:
Sage, 2014, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=76
Salvia officinalis, 2014, Wikipedia, http://en.wikipedia.org/wiki/Salvia_officinalis

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