Sage has a long history as a medicinal and culinary herb. In ancient times it was used as a fertility drug, also tea made from sage leaves has been used for centuries to treat a sore throat and coughs, delirium with fevers, joint pain, and applied topically as an anti-inflammatory it can also be used in a steam inhalation to reduce muscle tension to remove mucous congestion. It has also been used to relieve indigestion, used as a relaxant in the treatment of nervousness and to reduce menopausal symptoms.
Sage is a very rich source of a B-complex group of vitamins, it also contains vitamin A. Fresh sage leaves are a great source of antioxidants and a rich source of minerals such as potassium, zinc, calcium, iron, copper and magnesium.
Some serving suggestions:
Here’s a few recipes to try out:
A few table spoons of water may need to be added.
Blend basil, parsley, marjoram, garlic and drizzle of water, mix until smooth and creamy.
Transfer the sauce to a bowl, stir in a few chopped capers.
Drizzle a small amount over cooked vegetables.
Preheat oven 180° Line a baking tray with baking paper, spread broccoli in a single layer, sprinkle onion, sage and garlic and a drizzle of oil.
Roast for 20-30 mins.
Preheat oven to 180° place fish fillet on baking paper spread Dijon on each fillet and drizzle with lemon juice, sprinkle with sage, lemon zest and pepper.
Bake for 15mins.
Steak: Preheat a grill.
Turn steaks, press rosemary into cooked side and grill another 2 to 3 minutes.
Paint uncooked side with Olive Oil.
Place the steaks on a plate and serve with the tomatoes, top with fresh minced sage.