sage
salvia officinalis
‘Sage taketh away the shakey trembling of the members’
John Gerard’s Herball, 1597
A popular ancient culinary and medicinal herb, in the Middle Ages it was known as ‘sage the saviour’ due to its many healing properties. Ancient Rome named it the ‘holy herb’ referring to its role in religious rituals, and during the Carolingian empire, common sage was cultivated in monastery gardens.
Salvia from the Latin Salvere means ‘to be in good health’, and officinalis refers to a plant’s medicinal use. Believed to ward off evil, cure snake bites and aid conception, salvia officinalis has antiseptic, antifungal, astringent, diuretic, carminative, antidiarrhoeal, antispasmodic and antidiaphoretic properties, and studies show consuming certain quantities of sage can increase fertility in women.
Native to the Mediterranean, sage is drought tolerant and can withstand hot conditions with little water. In summer it sprouts stems of small purple flowers are favoured by bees and other pollinators.
Try making Salvia Fritta - a simple Italian snack - by coating large leaves in batter and frying until crispy - or simply sizzle fresh leaves in butter and pour over pasta. The herb is also a classic flavour in Christmas/ Thanksgiving stuffing, and goes will with roasted vegetables.
Do not consume sage medicinally for prolonged periods.
grow
Poke seeds into moist compost about 1cm deep, lightly cover and water. As seeds germinate (usually within 7-15 days) keep compost damp but not too wet. When seedlings emerge thin as necessary to about 20-30 cm apart. Seeds can be sown directly in the ground in late spring or started in early spring indoors/under cover and transplanted outside when warm enough, in full sun.
eat - herb tempura
Delicious with whole sage/basil leaves and chive flower heads.
Mix 75g of corn flour with 75g plain flour and a tsp of salt. Add one egg yolk and 150ml of sparkling water or beer. Mix quickly to form a batter. Pour sesame oil/any nut oil into a shallow frying pan until it’s about 1/3 full and heat until gently sizzling. Dip herb leaves/springs/flowers into the batter and place in the pan for about 90 seconds or until golden. Remove and place onto a sheet of kitchen towel to absorb excess oil. Sprinkle with salt and serve straight away with a sweet chilli dip.
Caution: If you have any health conditions, allergies or are pregnant, always do your research and consult a doctor or trained herbalist before consuming herbs; while wonderful they are potent plants and should be used with care and in moderation.