Common sage - dried leaf (Salvia officinalis)
Salvia officinalis is an aromatic, somewhat woody perennial shrub in the mint family (Lamiaceae), native to the shores of the northern Mediterranean. The plant is commonly known as sage; the botanical name Salvia comes from the Latin salvare, meaning 'to save' or 'to heal', a nod to the plant's long history in the traditional European herb garden. Sage has been used in Mediterranean cooking for centuries, especially with rich, savoury dishes such as pork, poultry and butter-sage sauces, where its herbal, slightly bitter flavour balances the fat. The leaf contains an essential oil that includes thujone, the compound behind sage's characteristic scent and, in a different plant, also behind the scent of wormwood. This product is the dried, cut leaf rather than fresh sage from the garden, which gives it a longer shelf life and a more concentrated flavour.
Dosage
For cooking, 1 to a few leaves per dish is typical, depending on taste and recipe; start with a small amount, since dried sage is more concentrated in flavour than fresh leaf. For tea, about 1 teaspoon (roughly 1 to 2 grams) of dried leaf per cup is a common amount. Avoid high doses or prolonged use of sage because of its thujone content; caution with larger amounts is advisable for those with epilepsy or during pregnancy.
Use
Add the dried leaves directly to savoury dishes while cooking, giving the flavour time to spread, or let them steep for 5 to 10 minutes in hot water for a cup of sage tea.
Storage
Store the dried leaf airtight, dark and dry, out of reach of children, to preserve its aroma and flavour for as long as possible.
Curious about more herbs from the Dutch-Smart range? Check out Catmint and Skullcap.
