How To Dry Bay Leaves For Culinary Use The Desire of Sage Is to Render Man Immortal

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The Desire of Sage Is to Render Man Immortal

Sage is a popular flowering herb that also carries many health and healing properties. In the past, people thought that they had the power of immortality, or longevity. Scientific name, salviait means health, and the word sage has come to be associated with wisdom, although its origin is Latin. to savemeaning to heal, or to be safe or well.

Sage is a hardy perennial plant with a woody, curved, ground-covering stem. There are many types of sage, and the plants grow from 1 to 3 feet in height. The long, round leaves are opposite, about 2 to 4 inches. They look gray and gray and are gray green. The leaves are hairy or soft and the edges have rounded teeth. They are in sweet bloom before the plant begins to flower. The flowers are tubular and pink, purple, blue or white. They are a little more than half an inch tall and grow in clusters of four to eight per stem.

Although today sage is best known for its culinary uses, it is also known as an herbal medicine. Sage oil is antiseptic, astringent and astringent and is believed to be anhidrotic, or able to dry bodily secretions such as sweat. Sage used as a mouthwash or gargle is helpful in treating sore throats and mouth sores. Sage tea after meals helps digestion. It is known to help digest heavy or fatty foods such as pork, even sweets. Although sage has many wonderful and useful properties, it should not be taken in large quantities for a long time.

The taste of sage and camphor is balsamic and pleasant bitter. It is a good companion for spicy foods. Small leaves can be used scattered in salads or cooked in omelets, fritters, soups, yeast breads, sausages, meat pies and stuffing. They cook well with meats such as liver, veal, pork, fish, lamb and chicken. Artichokes, tomatoes, asparagus, carrots, squash, corn, potatoes, eggplant, green beans, onions, Brussels sprouts, oranges, lemons, garlic, cheese and lentils benefit from the taste of the bush. All vegetables can be dipped in batter and fried.

I always use sage when cooking pork. If they are fresh, chop the vegetables and sprinkle them over the pork while cooking. If dry, rub the leaves between your fingers to release the oil and sprinkle over the meat. Fresh vegetables can grow very large, and can be wrapped in small Cornish hens while cooking. Vegetables are wonderful in a bacon roast. My sister once made a delicious meal using veal leaves wrapped in strips of veal. The veal is crushed and cut into flour, then a slice of prosciutto and a slice of mozzarella are placed on top, then one sage leaf on top and the cutlets are wrapped, skewered with toothpicks and fried in oil for five minutes. White wine is added, salt and pepper, and the rolls are left to cook for five minutes or more until the meat is cooked.

Four common types of shrubs that are readily available in plant nurseries are: common sage, Salvia officinaliss, is the most common, with gray green leaves. Different types of sage, Salvia on. Icterina they have green leaves with yellow to white borders. Purple Sage, Salvia on. purpurea, has deep purple veined and curled leaves, and some purple bush varieties have a pale pink underleaf. Tri Colored Sage, Salvia on. Tricolor, has variegated leaves in cream, purple and green. Some of these are good for cooking and are a matter of taste and beauty.

Sage is easy to grow, requiring full sun and well-drained soil. It grows every year in most areas, although after 4 years or more the plant may be valuable and should be replaced. The plant itself is very decorative and is a great addition to any garden because of its appearance. The flowers of common sage are a beautiful blue. Although grown as a decoration, it is useful for use in the kitchen. Try growing sage to see how beneficial it can be.

Thank you for taking the time to read my article. I hope it was informative and helped you on your culinary journey.

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