Ingredient (english)

Sage

sage

The sage belongs to the lipflower family and its home is the Mediterranean region. There it grows mainly on coastal slopes. Planted in the right place, sage can also thrive in our gardens. The leaves of the sage are used. They are grey-green to silvery. The sage has an astringent and camphor-like smell and taste, which is accompanied by a slightly bitter note. Sage is appreciated both in the kitchen and in medicine. It has an anti-inflammatory and astringent effect. This is why it is often used to treat sore throats and inflammations in the mouth and throat as well as coughs. There's also sage candy to suck on. Sage leaves can also be brewed as tea for drinking. An infusion of sage leaves can also be used externally, e.g. for inflammations of the skin, poorly healing wounds or gingivitis. Essential sage oil is also used against rheumatic pain. In the kitchen the young tender leaves of the sage are mainly used. Especially in the Mediterranean cuisine it is very often used for meat (especially veal) and fish dishes, but also in salads and liver dishes. Sage leaves also taste very good if you simply fry them in good olive oil until slightly crispy and nibble them as a side dish. Sage should be used sparingly because of its strong seasoning power. It goes well with garlic and black pepper.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
342 kcal
43 g
11 g
13 g

Recipes with Sage

Bruschetta alla Saltimbocca
Bruschetta alla Saltimbocca is prepared with tender juicy pork medallions. Cut pork medallions into 8 finger-thick slices and season with ground pepper and salt. ...
Chicken Croque
Chicken Croque tastes very juicy and goes particularly well with fresh crispy Pain Parisienne, as this French white bread is wider than the narrow baguette. For the marinade, pour olive oil into a bowl and season with salt and pepper. ...
Chicken Saltimbocca
Chicken Saltimbocca tastes very juicy and especially spicy due to the Parma ham. Cut the chicken breast fillet into four pieces and tap lightly. ...
Crostini with poultry liver sausage
Crostini with poultry liver sausage Crostini are served in Italy as a small appetizer, but they also go very well with a glass of red wine in the evening. For crostini you can use any other bread besides white bread. ...
Fegato alla Veneziana liver
Fegato alla Veneziana liver Fegato alla Veneziana is prepared with tender veal liver. You serve it with polenta or fresh white bread and a fresh salad. ...
Fish soup
Fish soup This fish soup is prepared with coalfish fillet. Finely dice the onions and garlic. ...
Ginger Sage Tea
Ginger Sage Tea For ginger sage tea, place two stems of sage upside down in a tea glass. Peel the ginger, cut into slices and add to the mixture. ...
Glazed pork roast
Glazed pork roast Rinse roast pork briefly and pat dry well. Peel approx. 3 cloves of garlic and quarter lengthwise. ...
Gnocchi noodles
Gnocchi noodles can be used in many different ways and are very easy to prepare yourself. Boil the floury potatoes, peel them and press them warm through the potato press. ...

(C)opyright by Marions Kochbuch