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 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
