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Arnold
Lara MSpectacular Sage
December 29th 2006 08:21
Sage has long been considered something of a wonder herb based on its extensive alleged healing and culinary properties. However, the use of sage dates back to Medieval and even ancient civilizations and it is not difficult to separate fact from fiction. Here are just a few of the claimed properties of sage.
1. It was not until the seventeenth century that sage was used in cooking. Prior to that it had been a valuable commodity as a preservative and for its curative properties. Parkinson writes: "The Kitchen use is to boyle it with a Calves head, minced, to be put with the braines, vinegar and pepper to serve as an ordinary sause.to serve as a sawce for peeces of Veale.."
http://www.emmitsburg.net/gardens/articles/adams/2001/sage.htm
2. The genus name of sage, Salvia, comes from the Latin meaning "to cure." The French name for the herb is tout bonne, meaning "all is well." I wonder if the other meaning of the word ‘sage’, (ie. wise person), is mere coincidence or is one derived from the other?
http://www.sallys-place.com/food/columns/gilbert/sage.htm
3. Apparently the Chinese valued sage so much that when the British began importing tea they would trade two cases of tea for one of dried English sage.
http://health.learninginfo.org/sage-herb.htm
4. Sage contains phenolic acids, flavonoids, diterpenoids, triterpenes and an essential oil which contains a-thujone, camphor, 1,8-ceneole and other monoterpenes. http://www.ageless.co.za/herb-sage.htm
5. A medieval saying, sometimes attributed to Martin Luther, is: "Cur moriatur homo cui Salvia crescit in horto?" ("Why should a man die whilst sage grows in his garden?"). To which Hildegard of Bingen said: "Why should a man die whilst sage grows in his garden, if not because nothing can stand against death?"
http://en.wikipedia.org/wiki/Common_sage
1. It was not until the seventeenth century that sage was used in cooking. Prior to that it had been a valuable commodity as a preservative and for its curative properties. Parkinson writes: "The Kitchen use is to boyle it with a Calves head, minced, to be put with the braines, vinegar and pepper to serve as an ordinary sause.to serve as a sawce for peeces of Veale.."
http://www.sxc.hu/photo/204086
2. The genus name of sage, Salvia, comes from the Latin meaning "to cure." The French name for the herb is tout bonne, meaning "all is well." I wonder if the other meaning of the word ‘sage’, (ie. wise person), is mere coincidence or is one derived from the other?
http://www.sallys-place.com/food/columns/gilbert/sage.htm
3. Apparently the Chinese valued sage so much that when the British began importing tea they would trade two cases of tea for one of dried English sage.
4. Sage contains phenolic acids, flavonoids, diterpenoids, triterpenes and an essential oil which contains a-thujone, camphor, 1,8-ceneole and other monoterpenes. http://www.ageless.co.za/herb-sage.htm
5. A medieval saying, sometimes attributed to Martin Luther, is: "Cur moriatur homo cui Salvia crescit in horto?" ("Why should a man die whilst sage grows in his garden?"). To which Hildegard of Bingen said: "Why should a man die whilst sage grows in his garden, if not because nothing can stand against death?"
http://en.wikipedia.org/wiki/Common_sage
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