Sage is the symbol of “Wisdom” and “Immortality”   Sage: Salvia Officinalis

Merry Meet my friends.  I hope this November newsletter finds you all in grand health.   I am so delighted to see so many of you interested in my love of herbs and plant life.  As you know, I am the Gnome Enchantress of plants, herbs and flowers.  I hope to bring, what you will consider, valuable information from the Gnomes “Secret Book of Life”. 

 My mother, her mother and the mothers before them have all been enchantresses with their expertise in herbs and plant life and I feel grateful to be a part of this lineage.  Gnomes learned, many ages ago, how essential plants are and now we have decided to open our  “Secret Book of Life” and share with you this information we consider so treasured.

 So without further delay, let us begin and this month we are going to discuss Sage.

 Sage is the symbol of “Wisdom” and “Immortality”.  It’s an ancient herb from the Mediterranean.  It is used in meat, poultry and fish dishes and at the conclusion of this lecture; you will find several delicious recipes.  There are several different types of sage; some are extremely tasty while others can be bitter.    Be sure to use your own taste buds when deciding the type of sage you would like to grow.  There are over 750 species of sage, ranging from purple sage, pineapple sage, garden sage, golden sage and a favorite of mine, autumn sage.  Autumn sage has brightly colored nectar filled edible flowers, which is excellent in salads, and the leaves are used in seasoning many Mexican dishes with a wonderful flavor.  

Gnomes use alot of sage especially through the fall and winter months due to its good medicinal properties.  Infusion of sage can be used to treat depression, nervous anxieties and liver disorders.  The leaves are also antiseptic, used in gargles for laryngitis and tonsillitis, and as a mouth freshener and tooth cleanser.  Golden sage is a great source for the vitamins A and C.

 Sage is a variable evergreen perennial shrub with woody stems growing up to 2ft 6in tall. The most common type grown for cooking is gray and woolly with gray green colored soft leaves and violet-blue flowers that appear in spikes during the summer and is used in some perfumes. 

 Growing sage is relatively easy and can be started with seeds. They can be directly seeded into your garden, or started indoors for transplanting later. Start them indoors six weeks before the last frost. If planting outdoors, sow them after the soil has begun to warm in the spring.   Sow seeds early in the season and cover lightly with soil. Space seedlings or thin plants to 12" apart.   Sage should be grown in well-drained, rich soil, in full sun and with shelter from cold winds. Cuttings should be taken in spring and summer. Clip off the points of the shoots to induce bushy growth, and renew every 4-5 years, as shrubs will become leggy.

 Parts to be used from the sage plant are the freshly picked leaves, or leaves dried in shade, picked before flowering for various herbal uses. Alternatively, leaves picked when in flower can be used for oil distillation.

 Sage Tea or infusion of Sage is a valuable agent in the relief of fevers, for head colds as well as sore throat and nervous headaches (given only in small and oft-repeated doses). It is also can be used as a stimulant tonic for a weakness of the digestion system. 

 The infusion when made for internal use is termed Sage Tea, and can be made simply by pouring 1 pint of boiling water on to 1 ounce of the dried herb, sipping only:  a half of a teacup at a time. Another way, the way the gnomes make this tea, is to take half an ounce of fresh sage leaves, 1 ounce of sugar, the juice of 1 lemon or lime, steeped in a quart of boiling water and strained off after 30 minutes has elapsed.  Again, the dosage is 1/2 of a teacup.

 For use with a sore throat, mix equal quantities of vinegar and water, 1/2 pint of hot malt vinegar poured over 1 ounce of sage leaves, then add 1/2 pint of cold water and gargle as needed.

 The sage infusion is also an excellent lotion to use on ulcers and skin abrasions.

It has also been popularly used as an application to the scalp, to darken the hair.

The fresh leaves, rubbed on the teeth, will cleanse them and strengthen the gums. I understand that sage is a common ingredient in human’s tooth powders.

RECIPES

 Rosemary-Sage Rejuvenating Bath

The following recipe is one of the best for calming the nerves and relaxing the soul.

 2 cups rosemary

1-cup sage

1-cup lavender

1-cup calendula

10 drops rosemary essential oil

 Cover herbs with boiling water. Steeping for 20 minutes. Add essential oils and pour the brew directly into a drawn warm bath. Relax and enjoy!

 Below are several tasty food recipes; some I have tried with delightful results and some were suggested.    Please experience with this truly delightful and aromatic herb.  I hope you have found this lecture to be of value.  Let me know if you have any questions, feedback, or if you would just like to make a contribution.

 Sage and Onion Sauce

 1 ounce of onion, chopped fine

1/2 ounce of green age leaves, chopped fine

4 Tablespoons of water

1 teaspoon of pepper

1 teaspoon of salt (to taste)

1 ounce of fine breadcrumbs

1/4 pint of broth, gravy or melted butter

 Put the onion, green sage and water in a pan and simmer gently for 10 minutes.  Then put the pepper, salt and breadcrumbs into the pan and mix together.  Stir into this mixture, slowly, the broth/gravy or butter and simmer for a few minutes.  This is an ideal sauce for poultry.

 Spicy Sage Meat Loaf

 2      lbs ground beef

1      small onion grated

1      chunky applesauce

1      Quick Cooking Rolled Oats

 2      Eggs

1/2   tsp. Sage -- rubbed

1/4   tsp Pepper

1    tsp salt

1/2    tsp garlic powder

 Mix ground beef with onion, applesauce, rolled oats, eggs, sage, pepper, salt and garlic power until well blended, without over mixing. Place into a loaf pan and bake at 350 degrees for 1 1/4 to 1 1/2 hours

  Apple Sage Dressing 

 2 tsp Oil

1/2 c Onions, chopped

3 slices of Bread

1/2 lb Apples, Granny Smith

2 tb Parsley, fresh

2 tb Currants

3/4 tsp Sage

1/4 tsp Salt

1/4 tsp Thyme

1/8 tsp Black pepper

1/3 c Apple juice

 Preheat oven to 350. Heat oil in small skillet over medium high heat. Add onion and sauté 7 minutes, until tender. Toast and cube bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining ingredients in large bowl; add onions and stir. Spoon into 1-1/2 qt casserole coated with cooking spray. (Courtesy of Just Fruit Recipes - www.justfruitrecipes.com/apple/apple290.shtml)

 

Sage Dressing 

14 c Bread, day old; cut in cubes to 15 cups

3 c Celery; chopped

1 1/2 c Onion; chopped

1 1/2 tsp Sage, rubbed

1/2 tsp; pepper

1 1/4 c Butter; melted

 Combine bread, celery, onion, sage, salt, and pepper; mix well. Add butter and toss. Spoon into a 4-quart slow cooker. Cover and cook on low for 4-5 hours, stirring once.  

(Courtesy of Just Crackpot Recipes - www.justcrockpotrecipes.com/misc/misc0029.shtml )

 Nutty Sage Cheese ball

1/2-pound extra sharp Cheddar

1/2 pound ounces sharp Cheddar

2 tblsp butter

2 tblsp chopped fresh sage

1/2 cup chopped pecans or walnuts

1/2 tsp nutmeg

1/4 tsp mace

1/2-cup sweet port

Whole sage leaves for garnish

 Grate the cheese and process, blend, or mix well with the butter, sage, nuts, nutmeg, mace, and port. Form into a ball and wrap in plastic wrap. Chill for at least 24 hours. To serve, shape into a ball or log and dust with nutmeg, or place in a crock. Delicious spread on crisp slices of autumn apple or pear.

(Courtesy of Thyme for Tea  www.mysterypartners.com/China/TeaRoom/party/0011.html#cheeseball  )

  Fresh Lemon-Sage Muffins

 2 cups flour

2 tsp sugar

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp grated lemon zest

1-cup milk

1 egg

1/4 cup butter or margarine, melted

1/4 cup finely chopped fresh sage

1/4 cup finely chopped fresh parsley

 Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt. Mix milk with egg, butter, lemon zest, and chopped herbs. Combine with dry ingredients and mix just enough to moisten. Fill 12 muffin cups fitted with paper liners and bake for 20-25 minutes or until top springs back when touched. (Courtesy of Thyme for Tea www.mysterypartners.com/China/TeaRoom/party/0011.html#cheeseball  )

  Oregano Sage Cheddar Bread

 1 package yeast

5 1/4 cups all purpose flour

2 1/2 cups shredded sharp cheddar cheese

1 3/4 cups milk

3 tablespoons corn oil

2 tablespoons sugar

4 tablespoons fresh chopped oregano

2 tablespoons fresh chopped sage

1-teaspoon salt

1-teaspoon pepper

 Stir together the yeast and 2 cups of the flour in a large mixing bowl. Heat together the remaining ingredients except the rest of the flour until warm and then add to the yeast and flour mixture. Beat on low speed for 45 seconds and then at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On a lightly floured surface knead in enough of the remaining flour to make stiff dough. Knead another 10 minutes or so until the dough is elastic and smooth. Shape into a ball and place in a lightly greased bowl, turning once to grease all sides. Co Cover and let rise until the size has doubled. Punch down the dough and divide in half. Cover and let sit for 10 minutes. Shape into two loaves and place each in a buttered loaf pan. Cover and let rise again until doubled in size. Bake in a 350-degree over for 40 minutes. Cool on a wire rack.

(Courtesy of Sunrise Herb Farms www.sunriseherbfarm.com/recipes/cheddarbread.html  )