By definition, a Sage is an Elder, a Man of Wisdom, graced with discerning judgment and widely respected for his experience. On the other hand, Sage, the Herb, is known for it’s healing properties and flavorings. When dried, the herb can be used for seasoning meat dishes and cheeses, as well as adding a light flavor to many vegetables and mushrooms.
Many references I make, will be to a small gift of a book, that was given to me this past Mother’s Day. It has been nothing short of inspiring to me. …I shall be referring to it quite often, as it is both uplifting and informative. “The Backcountry Herbal of plants both Wild and Cultivated, likely to be found in Dooryards and Kitchen Gardens in Frontier Communities of the 18th Century” was compiled by Kay Moss and published for the Schiele Museum of Gastonia, North Carolina. Those references will be in quotes without additional citing, where other comments will have numbers and will be listed at the bottom of each article in the newsletter. {If, in reading this column, a recipe or the use of another herb (healing or cooking uses) is remembered, Please, get in touch with me at the email posted at the bottom of this article. Thank you}
“The Kitchen Garden or dooryard garden provided a multipurpose plot for various plants grown in small quantities and requiring a bit of extra care. A specialized ‘herb garden’ such as we favor in the 20th century was not typical in the early American Backsettlements. However, by the broader definition of herb, the kitchen garden was a garden of herbs. Those herbs were likely to have included lettuce, broccoli, radishes, violets, and roses in addition to parsley, sage, rosemary, thyme and such.”
“Sage is of excellent use to help the memory… the conserve made of the flowers is used to the same purpose. … For Sunburn,(smarting) wash the face with sage tea. …the Side-shoots and Tops may be gather’d in the Summer and dry’d if design’d for tea, otherwise they are best taken green from the Plant for most other Uses. To make Sage-Tea, (among directions for the Sick) Take a litte Sage, a little baum, put it into a pan, slice a lemon, peel and all, one glass of white wine, pour on these tow or three quarts of boiling water, cover it, and drink when thirsty.”
As I said before, please get in touch with me if you know of other uses and medicinal properties of this spice (or any other) and I will be sure to cite you as a reference and not disclose your email without your expressed permission.
I hope as time goes by, we will both enjoy this column, and understand that being a sage can be just as agreeable as dining with some. Peace and Wisdom to you all.
Gratefully submitted, by Margo Torelli
sojourner252@yahoo.com
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