Sage
Salvia Officinalis – Common Sage, or Garden Sage meadow sage true sage, or just plain Sage, has been used by man for medicine, dispelling evil spirits, cleansing of the soul, seasoning and marinades as well as myriad other culinary applications for thousands of years.
This plant was hailed by Hippocrates who was enthusiastic about the healing qualities of Sage saying "Cur moriatur homo cui Salvia crescit in horto?" (Why should a man die while Sage grows in his garden?). These are pretty strong words coming from the father of western medicine. The plant has a somewhat bitter, pleasantly earthy green flavor, and compliments poultry better than anything I can think of offhand. In my opinion, this herb really shines when used in grilled or baked dishes. Sage can also put an interesting twist into seafood, the color offering a very nice effect to work into a presentation routine. But with a bit of lemon or other sour / tart flavors to offset the mild camphoric bitterness of this sacred leaf, bringing out the full flavor of the poultry or fish. I haven’t worked much with sage and beef myself, but think there is potential for something like this.
There is an idea that could definitely be interesting!
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hanz
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