Lat. Salvia officinalis
Sage, also called garden sage or culinary sage, is a fragrant perennial shrub with silver green leaves, sometimes reaching a height of 60 centimeters.
History and Origin
The plant, native to southern Europe and the Mediterranean region, has naturalized many warmer temperate climates, including North America. It is quite simple to grow and can commonly be found in dry banks and rocky soil.
Sage has a rich history of use throughout the ages both for culinary and medicinal purposes. From its ancient Egyptian roots, where it has been used as a fertility aid, to the Celtic belief that it increases wisdom, sage has been one of the most sought-after and appreciated herbs for thousands of years.
Today, as a medicinal herb, it is used to lower cholesterol, rebuild vitality and strength that has been lost during an illness. It is also often used as a tonic for the liver, and is an excellent source of fiber, calcium, magnesium, iron and B vitamins such as folic acid and riboflavin.
Butter and Sage Sauce
A rich, buttery sauce for pasta. Great with grated Parmesan or Romano cheese
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Pasta, of choice
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano
- Cook the pasta, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (“noisette”) appears in the thinnest liquid of the butter.
- Add sage leaves and remove from heat.
- Add lemon juice and set aside.
- Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat.
- Add the cheese, toss to coat and serve immediately
Recepie from: foodnetwork.com