In this week's share you will find a small brown bag of dried sage. Sage is a herb that I have only recently began to incorporate in my cooking, and I am hooked! Anything roasted in the oven with sage has rich aromatic flavour that keeps me digging into the pan for every last delicious morsel.
I am constantly amazed in learning how many of our common kitchen herbs are beneficial for health in our minds and bodies; sage is no exception to this rule. Our ancestors who relied on plant based medicine would incorporate these tasty plants in culinary exploits for flavour and for the all benefits their consumption brings. These traditional flavours have been passed down through our recipes but are rarely acknowledged for their powerful healing properties.
Sage or salvia literally means good health, to cure or to save, and has been considered a sacred plant by many peoples around the world. Sage is said to act as a digestive aid, especially when served alongside fatty foods. Sage, steeped in hot water to make tea, is reported to sooth coughs, and to reduce perspiration, depression, memory loss, and Alzheimer's disease. Some women use sage for painful menstrual periods, to correct excessive milk flow during nursing, and to reduce hot flashes during menopause. Sage is also used topically, as a poultice, to help fight bacterial and fungal infections. If you would like more information on herbal healing learningherbs.com is a great place to start. As well, a wide variety of books on herbal healing can be found through the Halifax Public Libraries.
This past season the Taproot Herb Division was established. Our mandate is to explore and grow a wide variety of annual and perennial herbs to enhance our CSA and our market. We dried much of what we grew in a walk-in dehydrator. All of our dried herbs have been harvested in the late morning when the plant's potent oils are high in the leaves, for maximum flavour and healing potential. You can look forward to a sampling some of these herbs in the upcoming share boxes. If you are interested in our dried and fresh herbs check out the updated add-ons list, or get in touch with us at firstname.lastname@example.org
I have been using sage, rosemary, garlic, salt and pepper tossed with chopped root veggies and squash baked in the oven for 40 minutes at 400 degrees as my staple winter meal. Throw some sausage in the pan and a nice steaming pot of quinoa on the side, and you are sure to nourish all who eat your creations. Sage is also lovely when mixed with butter, or coconut oil, and rubbed on your chicken before it is roasted. I have also been enjoying sage steeped in hot water as a soothing and nutritious tea. It is nice blended with thyme and nettles.
Tonight my friend Amanda is coming over for dinner. I am in the process of making Sage Flat-Bread with Goat Cheese and Roasted Butternut Squash Soup.
I look forward to hearing about your kitchen adventures with Sage.
For the love of herbs,