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Also call:
 | DESCRIPTION
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The stem of this herb are square and
woody. The texture of the leaves are grainy which are also long and
pointed with a greenish-grey in colour. Sage also has a savoury dry
aroma. This Sage herb blooms purple flower in autumn which happens to
appear at the tip of the leafy branches.
| HISTORY AND ORIGIN
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This Sage was used as a medicine in the
ancient Greece and Rome times, it was also believed to make life last
longer. When it was introduced to the Chinese, they believed it would
helped to improved their memory and they would go out of their way to get
hold of one quarter of the leaves, no matter how much the amount tea they
have to traded for to get it.
| BUYING AND STORAGE
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Fresh Sage, if kept in cold water will
keep up to 6 days. The leaves can be bought dried, powdered and
crushed but the most flavoursome is the crushed ones and it is best kept in
airtight container.
| PREPARATION AND USE
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Sage can use as a balance ingredient
herb for rich and fatty foods, and that is why people use it as a stuffings
in pork, goose and game. As dried sage do have a strong taste and
smell, it is only wise to use one-third of the quantity in fresh dishes
requirement. Can also be use in the garlic bread and it goes well with
cheese and egg dishes.
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