The name sage comes from the Latin 'save', need to add more? The texts report that in the Middle Ages the doctors of the Salerno school wondered, perplexed, how a man who cultivates and eats could die sage. And they replied that death is stronger, but only death, than sage.
There sage it does not beat death, but the plague apparently does. To testify it is theVinegar of the four thieves, a preparation in which this herb is also contained in a good dose and which has become part of the natural pharmacopoeia. Maurice Mességué, one of the fathers of herbal medicine, tells how this preparation was born.
Sage and Vinegar of the four thieves
During the terrible plague of 1630 in France, in Toulouse, brigands were arrested on charges of plundering the corpses of the dead of the plague. The judge granted the jackals acquittal in exchange for secrecy that allowed them not to get sick.
They accepted the pact and replied that they used to rub their bodies with a macerate in vinegar of sage, thyme and lavender. A century later in Marseille other bandits used the recipe with the same purpose, also adding garlic. Thus was born the famous Vinegar of the four thieves.
Plague aside, the sage it is a great natural remedy for a lot of things. Students under exams and fatigued people can benefit from it because it is an excellent stimulant of the nervous system. But the sage it is also a febrifuge, it helps fight infections and wounds to heal quickly.
Sage: cultivation, quality and harvest
Of sage there are numerous species (verbena, pratense, Ethiopian), but the two most common are the officinal sage (tea of Greece or sacred herb) and the sage scalera (also called moscatella grass). There officinal sage it is the easiest to grow and grows well in dry, calcareous soils.
The various species of sage they all have the same properties and in herbal medicine the flowers are used in addition to the leaves, both to be harvested preferably between July and August and in any case at the time or just before flowering. The latter is not always the same and depends on the location, climate and altitude.
There sage it can be eaten fresh but also dried in a well-ventilated room in bunches hanging from the ceiling or in paper bags. The dried leaves last a long time and can be used for various preparations.
Sage: how to use it
Of the use of the sage in the kitchen it is almost superfluous to say, it remains to add that the more it is consumed, the better. It is good for flavoring roasts, sauces, sauces, in soups and is an inevitable ingredient in many tripe-based recipes.
Outside the gastronomic uses, with the sage you can prepare infusions (half a handful of leaves and flowers in a liter of water), decoctions and even an excellent wine. For the sage wine two handfuls of leaves and a liter of boiling red wine are used and left to infuse for 15 minutes. Or you can leave 3-4 handfuls of sage macerated in a good white or red wine for a week.