[Sca-cooks] Sage words for Drakey

[Marilyn Traber]

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It would be an honour if as many cooks as possible on the list as
possible  offer me sage words (especially so if you are not a peer) of
advice.


Huzza! Serious congrats!!!

and for the sage words -
Sage (Salvia officinalis L.)
Synonyms

Garden sage with flowers
www.csdl.tamu.edu
pharm Folia Salviae
Arabic Maryamiya
Bengali Bhui-tulsi
Chinese Ching chieh
Danish Salvie
Dutch Salie, Tuinsalie, Selft, Franse thee, Selve
English Sage
Esperanto Salvio
Estonian Salvei
Farsi Mariam goli
Finnish Rohtosalvia, Salvia
French Sauge, The de la Grece
German Salbei
Greek Faskomilo, Alisfakia
Hungarian Zsalya, Orvosi zsalya
Icelandic Salvia
Italian Salvia
Japanese Sage
Marathi Kammarkas
Norwegian Salvie, Tesalvie
Polish Szalwia lekarska
Portuguese Salva
Punjabi Sathi
Russian Shalfey
Spanish Salvia
Swedish Salvia, Kryddsalvia
Turkish Adacayi

Used plant part
Leaves.

Plant family
Lamiaceae (mint family).

Sensoric quality
Slightly bitter and aromatic, characteristic. See below about Meso-American
sage varieties with fruity fragrance.


Main constituents
The essential oil (1 to 2.5%) is composed rather differently in different
species and varieties of sage. "Dalmatian sage" (S. officinalis ssp. minor)
contains mostly thujon (35 to 60%), 1,8-cineol (15%), camphor (18%), borneol
(16%), bornyl esters, ?-pinene and salvene.
"Spanish sage" (ssp. lavandulifolia) lacks thujon, but contains more cineol
(29%) and camphor (34%); this subspecies is regarded as inferior. Its leaves
lack the bitter diterpene carnosol (see hyssop).

See southernwood on the toxicity of thujone, which also appears in mugwort.
On the bitter constituents of sage typical for the family see hyssop; see
fenugreek for a general discussion on bitter spices.

Greek sage (S. triloba) is more strongly aromatic, but generally not
accepted as legitimate spice (at least, outside Greece). This species has an
interesting, yet less subtle fragrance. The essential oil is dominated by
cineol (64%) and contains small amounts of thujon (5%) and camphor (8%), but
hardly any borneol.
This species is furthermore characterized by a flavone called salvigenin, by
which adulterations of S. officinalis with S. triloba can be detected.

Origin
The sage varieties used as spice stem from the Mediterranean and Asia Minor.
Genus Salvia is not restricted to the Old World; several sage species from
Central America are characterized by a sweet, fruity fragrance very
unsimilar to Mediterranean sage, e.g. Pineapple sage (Salvia rutilans),
peach sage (Salvia greggii), fruit sage (Salvia dorisiana) and more. Some of
these become increasingly popular for herb infusions, others are grown as
ornamentals for their large flowers.

Also native to Central AMerica is a hallucinogenic species, Salvia divinorum
(sacred sage, sage of the seers), which is of old cultivated by Central
American Indians and was used in religios ceremonies before the advent of
the Spaniards.

Etymology
The Latin name salvia (from salvere, "save") indicates the medical value of
the plant; the other European names are derived therefrom.
Although sage is an ancient spice, its importance today is quite limited;
usage concentrates on the Mediterranean countries, where dishes spiced with
sage are found from Spain to Greece. Undoubtedly, the country which uses
sage most is Italy; in this respect, sage resembles rosemary (which
fragrance is remotely similar).

Italians most commonly use sage to flavour meat and poultry dishes;
especially veal, which is often thought bland, can profit a lot from this
herb. Saltimbocca alla Romana is probably the most famous dish owing its
special character to sage: Very thin veal steaks are fried together with raw
salt-cured ham (prociutto crudo) and fresh sage leaves and then deglazed
with red wine (some recipes used white wine).

Sage leaves fried in butter until the butter turns brown make an easy and
interesting, but not exactly light, sauce to be eaten with Italian noodles
(pasta), preferredly gnocchi.

Sage is a very powerful spice and tends to dominate; its slightly bitter
taste is not appreciated by many people. It is sometimes combined with
garlic and pepper (preferably green pepper) for barbecued or fried meat.
Because of its strong taste, combination of sage with weakly aromatic or
delicate herbs does not make much sense.

margali's evil twin ;-)

 - What - you want a recipe on top of all that?!
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