Sage

SAGE: FASKOMILO (Salvia officinalis)

The use of Sage is very common in Greece. Also the foreigners call it the tea of Greece. In the form of tea it has many healing qualities. It is good for colds, rheumatism and fever.

The Arabs has a saying :” How can a man die, when he has Sage in his garden.”

• It is also regarded as a stimulant, tonic and strengthener.
• Used for stomach disorders and intestines.
• Also used for neurasthenia.
• It is a disinfectant, digestive, and in the form of a gargle for an irritated throat.
• Good for the skin, face and hair.

Simply add 1gr of Herbs to 100grs of boiling water. Remove from the heat and leave covered for 7-10 minutes.

Filter the liquid and drink as a Tea. Sugar or Honey may be added if required.

Sage has been used as a healing herb since the Dark Ages. The ancient Greeks and Romans used sage as an antidote to snakebites and brewed into a tea to relieve headaches. Common sage has a strong flavour and should be used a little at a time (too much sage can overpower a dish). Sage can be added to potato and vegetable dishes as well as used in meat recipes. It also works well with cheese; why not try adding a few leaves to your cheese on toast? The delicate flowers are also edible and may be added to salads. There are several varieties of sage, including purple sage.

Sage is a versatile herb and it works well with other herbs in the kitchen such as thyme, rosemary and basil. It is commonly used in stuffing mixtures for roast poultry such as chicken, and game, but may also be used as an accompaniment to roast lamb or pork dishes.