The intense taste and healing power gave sage the title of 'mother of all herbs' back in the Middle Ages. To date, the Mediterranean subshrub has lost little of its popularity. Find out how the legendary herb is used in modern cuisine here.
How is sage used in the kitchen?
Sage has many uses in the kitchen, for example as a seasoning in sausages, meatballs, chicken, roast mutton and fried eel. In European dishes, sage is often included in s altimbocca alla romana, pasta sauces, meat kebabs and garlic soups. Use sage sparingly and soak the leaves before processing.
How German cuisine uses sage as a seasoning
As a classic ingredient for numerous Mediterranean dishes, sage is now also used in a variety of ways in German cuisine. The silvery, shimmering leaves are rich in essential oils, so they are ideal as a seasoning for spicy dishes. The following overview presents some particularly delicious variants:
- Fry bratwursts and meatballs with chopped sage
- Filled with fresh sage leaves, a chicken also gets a special flavor on the inside
- Roast mutton gives the culinary herb the finishing touch
- Fried eel wrapped in sage is not only delicious for northern lights people
The famous Sage Mäusle are a delicious nibble with beer and wine. To do this, freshly harvested sage leaves are rolled in flour and fried in a dough made from 100 grams of wheat flour, 1 egg, 300 milliliters of beer, 50 grams of starch flour with a pinch of s alt and baking powder. The stems remain on the leaf as a 'mouse tail'.
This is how our European neighbors enjoy fresh sage
In the countries of origin, sage is an integral part of food preparation. Numerous Italian and Greek classics are based primarily on the inimitable herbal aroma. Below we take a look beyond the borders to our neighbors:
- The Roman speci alty 'S altimbocca alla romana' consists of veal escalope, ham and sage
- Fresh sage leaves fried in brown butter turn into a spicy pasta sauce
- The Greeks love meat skewers with mutton, bacon and sage leaves
- In Provence, gourmets enjoy 'Aigo Boulido', a garlic soup with sage
Whatever type of preparation you prefer, the dosage should always be very sparing. If you soak the sage leaves before processing, they become particularly tender. To develop the full aroma, the herb should always simmer with the other ingredients for a few minutes.
Tips & Tricks
Fans of sweet treats don't have to miss out on the taste of sage. For this purpose, fruity types are available to choose from, such as pineapple sage, also known as honeydew melon sage. With bright red flowers, this delicious and decorative herb plant adorns every perennial bed and the summer balcony.