Also: noble sage, king sage, garden sage
Leaves (used part): Long-stalked, 3-10cm long and up to 3cm wide, oval, elongated, hairy leaves. With clearly finely notched leaf margin and deeply sunk, reticulated veins, which emerge strongly on the underside of the leaf.
The plant is an evergreen, slightly woody subshrub that can reach a height of 60cm. In summer, the purple-blue lip flowers bloom in dense false spikes.
The young leaves can be harvested fresh from May to October.
fresh (herb pots), dried (cut, or ground), essential oil of sage
essential oils, bitter substances, resins, flavonoids
Taste and smell
Taste: Dry sage leaves smell stronger than fresh ones. They taste bitter and have a slightly astringent effect
Smell: Smell strongly spicy and aromatic
Cooking and kitchen use with typical dishes:
Only the leaves and possibly the ends of the branches of the fresh herb are used
Soups: Hamburger eel soup, garlic soup, legumes
Meat: Pork (roast pork, pork goulash, braised meat, pan-fried pork "Saltimbocca")
Beef (beef roulades, roast beef), veal (fried, grilled, braised, briefly fried, game (game ragout, roast venison), chicken (chicken fricassee, fried chicken breast), goose ragout
Fish: Fish fried, grilled, (fatty fish such as eel, herring, tuna
Side dish: fried potatoes, rice, polenta
Salads: fish, poultry, potato, bean salad
Vegetables: fruit vegetables, onions
Other: As sage leaves with pasta, gnocchi, sage in batter, fried as a starter, as an aperitif
Use within dietetics
Sage is often used as a gargle for inflammation of the mouth and throat, gingvitis and stumatitis. In the form of tea it is used for digestive disorders, flatulence, inflammation of the intestinal mucosa and diarrhea.