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Sage: Fall’s Premier Cooking Herb

Salvia officinalis  (source: Koehler's Medicinal-Plants 1887)

The Roman scientist and historian, Pliny the Elder (23 AD-79 AD), was the first to use the name salvia, derived from the Latin salvere, meaning “to be well” or “to cure.”  Its importance as a medicine in medieval times is shown in the proverb “Why should a man die whilst sage grows in his garden, if not because nothing can stand against death?”  Sage is a member of the genus Salvia, the largest genus of the mint family. Salvia has about a thousand species that are rich in unusual chemicals and have been used in many different folk medicines throughout the ages. Salvia consists of mostly aromatic annuals, biennials, perennials and mainly evergreen shrubs and sub-shrubs that grow worldwide particularly in warmer, temperate regions.

Common sage or Dalmatian sage is the species Salvia officinalis that originated in the Mediterranean and has been cultivated in Northern Europe since medieval times. It was finally introduced to North America in the 17th century. Well known varieties of Salvia officinalis are Purpurascens, Berggarten, Holt’s Mammoth, and Tricolor. S. officinalis is the most common culinary variety with the common gray leaf having the best flavor. The tricolor, golden and purple sages can be used but tend to be less flavorful; Berggarten sage can be used but at half strength due to its much stronger flavor.

Culinary sage is highly aromatic, is best used fresh, and has a flavor that may be described as a mix of rosemary, pine and mint or citrus. When dried, it has a more camphorous flavor. Sage can be kept around the kitchen in a multitude of ways.  Store it in a Ziploc bag in the refrigerator for up to two weeks. Whole leaves can be frozen for up to two months. Hang sprigs of sage in a warm dry place and store when dry. The best way to crush dried sage leaves is to rub them between your hands, and voila – “rubbed sage”. The flowers of any culinary sage are edible and beautiful, and have a more delicate flavor than the leaves. These flowers add a nice touch sprinkled fresh in a salad or to garnish an entrée. Another great idea is to add sage leaves to your barbecue’s charcoal for a nice aroma to grilled dishes.

Because of the strong flavor of sage, it can be added at the beginning of cooking and pairs nicely with other strongly flavored herbs like rosemary, thyme, savory, and oregano. Sage is particularly prominent in Northern Italian cooking and commonly used in the U.S. to flavor cheese, and for poultry stuffing, seasoning and pork sausages because of its special affinity for fatty meats. You can also add it to the dough of fresh baked bread or to your favorite pasta or pizza.

Pineapple sage (S. elegans) is a beautiful variety with red tubular flowers sometimes called lipstick sage (and also adored by humming birds and bees). Hailing from Mexico, it is prized for its pineapple scent and flavor. Use this delightful herb fresh because it loses its flavor and scent when dried. Add leaves and flowers to sparkle up a cool summer drink. Try adding pineapple sage to teas, jams, fruit salads, and desserts.

Other useful members of the salvia genus are not commonly used in the kitchen, but they are known for their medicinal and aromatherapy properties. These species include Greek sage (S. fruticosa), clary sage (S. sclarea), and Spanish sage (S. lavandulaefolia). Distilled oils are used in making perfume and giving a muscatel flavor to wines, vermouths and liqueurs. Modern evidence supports that Salvia oils and infusions may be effective in antihydrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic products. For further details on medicinal and aromatherapy properties and recipes, see two of our favorite resources:

• Rodale’s Illustrated Encyclopedia of Herbs, edited by Claire Kowalchik and William H. Hylton. Published by Rodale Press, 1987
• The Illustrated Encyclopedia of Essential Oils by Julia Lawless. Published by Barnes & Noble Books, 1995

Although sage is used year round, it particularly shines in the cooler fall and winter months when we eat heartier, heavier foods. The myriad of holidays from November to December ensure its use as a culinary staple in any fine cook’s kitchen!  Happy cooking!