Dry sage gives dishes a savory taste with a hint of bitterness that's perfect when sprinkled on salads or in soups! For heartier preferences, you can add it to a piece of veal or use it to cut through the richness of macaroni and cheese. If you're feeling under the weather, drop a couple of pieces of dry sage leaves in hot water with lemon and honey for a quick pick-me-up and great tasting tea.
Because Sage has such antibacterial and antioxidant properties, it has been used for centuries as a flavoring and natural preservative for cheeses, meats and meat products,especially sausage.
In addition to its potential role in helping arthritis, atherosclerosis, and asthma, sage has a unique complex and earthy flavor profile.
Using sage to darken greying hair comes down to us from the gypsies.
Sage is an excellent digestive herb when used for seasoning on meals of rich meats and fowl. The colonists also considered sage a valuable remedy for colds and fevers in the harsh New England winters. There is something very grounding and relaxing about a hot cup of sage tea with lemon, sipped slowly while the winter holds court outside your warm home. The cold and sniffles seem to melt away in the fragrant steam. Sage has excellent antibacterial and astringent properties, which explains it popular use in gargles for sore throats, gingivitis and sore gums.