Sage Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Salvia officinalis
Sage is the traditional poultry herb but is also used extensively in cooking other meat dishes, stuffing and cheese dishes. Sage should be used sparingly since the musty taste can be overpowering.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Fresh Sage should be wrapped in paper towels, placed in a plastic bag and stored in the refrigerator for 4 to 5 days.
Fresh Sage leaves can be covered in olive oil and stored in the refrigerator for up to 2 months.
To freeze fresh sage leaves, wash and pat dry, remove leaves from the stems, and pack loosely in freezer bags. Freeze up to 1 year. Note: Freezing Sage will intensify the flavor of the herb so adjust accordingly.
Herbs will not ripen further after harvest.
Sage is very low in Cholesterol and Sodium. It's also a good source of Vitamin C, Vitamin E (Alpha Tocopherol), Thiamin and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium and Manganese.
Amount per serving
The Latin name for Sage, salvia, means "to heal". Over the centuries Sage has been recommended as a cure for almost every ailment imaginable.
The sage plant came originally from the Mediterranean region. American's use of sage sprung from earlier medicinal uses, particularly the application of sage to rich foods to facilitate digestion.
There are scores of fascinating legends concerning sage - enough to warrant a 400-page book on the herb some 300 years ago. Sage has been credited with the ability to do everything from improving one's memory to achieving immortality.
Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored. Beets with the greens still (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013