Sage has been held in high regard for its culinary and medicinal properties. Its scientific name is derived from the Latin word “salver” which means “to be saved.” Some studies show that this herb may be helpful as an antioxidant and anti-inflammatory.
In the Kitchen
Sage can be used in many dishes including in sauces, with beans or in omelets. It is an excellent complement to chicken and fish. Add sage near the end of cooking in order to retain its delicate flavor.
In the Garden
Sage is a companion to broccoli, cauliflower, rosemary, cabbage, and carrots. Sage deters cabbage moths, beetles and carrot flies. It is a competitor to cucumber, onions and rue.
Fourteenth century Europeans used sage to protect themselves from witchcraft.
Roasted Potatoes with Fresh Sage
- 2Tbspolive oil
- 2lbsmall red potatoes, cut in half
- 30(or 40) large fresh sage leaves
- 1tspcoarse sea salt
- Preheat the oven to 425 degrees Fahrenheit.
- Coat the bottom of a large cast iron or oven-proof skillet with olive oil.
- Cover the bottom of the pan with the sage leaves.
- Sprinkle the salt on top of the sage leaves.
- Place the potatoes cut side down on top of the leaves.
- Bake in the oven for approximately 30-35 minutes until the potatoes are tender and slightly browned.
This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care.