Sage, Salvia Officinalis, “the Savior”
The ancient Greeks and Romans held sage in the highest esteem for its healing properties. 10th century Arabians believed it promoted immortality, and in the 14th century, the Europeans believed it would to protect them against witchcraft. Rich in flavonoids and phenolic acids, sage is readily absorbed and can reduce inflammation. Its strong antioxidant enzymes protect and heal the body, both inside and out.
Sage is one of the most studied herbs for its medicinal and healing properties. It is also a savory addition to soups and breads, fish and poultry. Whether used fresh or dry, sage can be depended upon time and time again.
Plant sage in a sunny spot, in sandy soil. This hardy perennial will flower with small flowers that can be pinched back for continuous flowering throughout the season. Use the leaves fresh or dry them in the sun to store in the pantry and use it in your turkey stuffing on Thanksgiving.
Let one pound of high quality, unsalted butter soften. Cut 10 – 15 fresh sage leaves into a small dice with a very sharp knife. Place softened butter into the bowl of a food processor, add the sage, and one tablespoon of course sea salt. Process together until blended. Let sit so the sage essence can be fully absorbed.
Separate into 4 sections. Place each section on small rectangle of wax paper and roll into a cylinder. Keep refrigerated until ready to use on vegetables, fish, chicken, rice, and potatoes.