Salvia officinalis - a native of the Mediterranean, but in the Middle Ages, it began to grow in Northern Europe.In the Renaissance, Salvia officinalis was wanted and loved plant in the monastery gardens, orchards pharmacy.Later, sage and moved into private gardens, where firmly won its place among the herbs and plants used as cooking additives.
Currently Salvia officinalis common in the Mediterranean, the Balkans, Syria and Asia Minor.Homeland consider the Mediterranean countries.It grows wild in the Ukraine, southern Russia (Krasnodar region), in the North Caucasus, in Moldova, in Transcaucasia.Cultivated in the countries of southern Europe: in Yugoslavia, Albania, Greece, Turkey and the United States (California, Washington, Oregon).
The sage bears his name Latin word salvere, meaning "be healthy, feel good about themselves."Sage has always considered the herb of longevity.
Sage is widely used in cooking: as an aromatic additive to dishes of poultry and fish sauce.Herb sage is also added to the stuffing for homemade sausage.
As a spice used young leaves of sage, adding them to salads, vegetable and fish dishes.More often used in dried form, taking advantage of a strong pungent smell, spicy and bitter taste.Leaves and twigs pulverized before use.Salvia powder is added to the cheeses, giving them a delicious taste.The powder is sprinkled immediately before the broth (chicken), scrambled eggs, boiled fish, beef stew.
Sage in dried form is used to flavor beer, wine.In Russia, from the flowers of sage can cook fragrant intoxicating drink.In Mexico, Chile, Peru, from the ground up roots and young stems are preparing aromatic refreshments.
Sage added to dishes of leguminous plants, fatty meat, which he gives the flavor, slightly bitter and spicy taste.(Meat, processed sage becomes more tender, tasty and easier to digest).Sage put in marinades for fish, fish gravy, sauces, herbs, salads, pickles in.According to some culinary sage sometimes can replace rosemary.
Very popular sage drug in the kitchen of southern Europe and the United States.They are seasoned with salads, soups, vegetables, meat, fish, poultry and desserts.In Italy, this spice combine with rosemary.Spicy aroma gives sage grated cheese and mincemeat.In a special way use the plant in China, like brewing tea.
Sage leaves have a very strong flavor, so add it to the dish should be in small quantities.
Sage can give dishes a fruity aroma.A very exotic taste and smell of the leaves and flowers of pineapple sage and sage elegant fragrance exudes ripe melon.
Articles Source: ukrspice.kiev.ua
