Also: noble sage, king sage, garden sage

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Description:                                                                                                

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.

Plant:

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.

Harvest time:                                                                                                                    

The young leaves can be harvested fresh from May to October.

Offer forms:                                                                                                  

fresh (herb pots), dried (cut, or ground), essential oil of sage

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Ingredients:                                                                                                 

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.