Salvia Officinalis - Shredded Leaf (Sage)
Salvia officinalis is an aromatic, slightly woody perennial shrub in the mint family (Lamiaceae), native to the shores of the northern Mediterranean. It's commonly known as sage or common sage. The botanical qualifier 'officinalis' was traditionally given to plants sold in apothecaries and herb shops, a naming convention you'll find on several other classic culinary herbs as well.
Sage is one of the better-known culinary herbs worldwide and is especially associated with Mediterranean, and in particular Italian, cooking, where the leaf is added whole or finely chopped to poultry, pork, butter sauces and pasta dishes, among other things. The grey-green leaves have a strong, slightly bitter and resinous flavour that holds up well during longer cooking times.
Dosage
For a cup of sage tea, 1 to 2 teaspoons of dried, shredded leaf per 200 ml of water is commonly used. In cooking, sage has a pronounced flavour: start with a small amount and add more to taste, especially in savoury dishes where the leaf isn't strained out afterwards.
How to use
For tea, pour hot (not boiling) water over the shredded leaf and let it steep for 5 to 10 minutes, then strain out the leaf. For cooking, the dried leaf can be added directly to the pan, for example when browning meat or in a butter-based sauce. You can briefly toast the leaves in butter for a more intense, nutty aroma.
Storage
Store the shredded leaf airtight, cool, dry and dark, so the essential oils that carry its aroma and flavour last as long as possible. Use a healthy, varied diet as your basis; herbs or supplements are not a substitute for that. Keep out of reach of young children. If you use medication or are pregnant or breastfeeding, consult a doctor or pharmacist before using this herb in larger amounts than is usual in cooking.
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