Sage: therapeutic properties and Cooking

The sage is a plant of the family with lips, is a plant of great interest for its health properties. There are many varieties of it, about 900 species and is found in various parts of the world like South Africa, Central America, South America, etc. It is a plant that is between 30 and 50 centimeters, and has beautiful flowers of different colors.

This plant was used in antiquity to cure and alleviate many ailments. Its name comes from the Latin word "save", meaning "cure." Sage was used to treat, among other things, epilepsy, tuberculosis, bleeding, colds, coughs, bronchitis, pneumonia, etc. The sage has several uses in addition to being used for medicinal purposes, is used for ornamental and food as a condiment for various dishes and make tea.

Of all the varieties of sage, almost all can be consumed and have very similar properties. Then we give a list to have a new friend to help you with your health.

Properties

Anti-inflammatory: consuming this plant will help control small swellings. Therefore it is recommended in cases of arthritis, rheumatism and bronchial asthma.

Antioxidant: An antioxidant is a molecule that prevents or retards the oxidation of other molecules. Oxidation damages cells. Antioxidants improve cellular oxygenation and prevent and combat premature deterioration of the cells.

Help with memory: it helps to improve mental functions, including memory. This facility also contains certain substances used in medicines to treat Alzheimer

Relaxing: helps soothe and cool the atmosphere and ambience.

Used to treat respiratory and digestive tract: it is diuretic, antispasmodic, antiseptic, carmine. It is widely used in cases of illness or problems of the respiratory and digestive systems. Very effective as a disinfectant for mouth, gargle and to disinfect the throat.

Very good for skin: lotion is very useful for external use to treat ulcers, cuts, sores, abscesses, skin infections. Making a lotion sage is simple: shred leaves, let it dry in the sun. Boil a glass of water by a big spoonful of sage. When water boils, add the leaves and cover. Leave standing. You can strain and drink this infusion or a cotton swab soaked with water and apply directly on skin.

Sage aromatherapy

It has very specific uses in aromatherapy, the essential oil of Wild sage (salvia sclarea, Clary sage), in aromatherapy helps to calm a very exalted nervous system. The sedative properties of this plant make it one of the consenting to when you want to promote an atmosphere of relaxation. It is also effective in regulating the female hormones (estrogen) is used in cases of rare or irregular periods, and to ease the symptoms of menopause. The essence of sage oil is used in baths, in the vaporizer or giving special massage oils.

Sage in international cuisine

It is used as a herb. The leaves smell slightly camphor. It is advisable to use fresh, but can be used dry. This herb can be mixed with other herbs such as thyme, rosemary, oregano, pepper, nutmeg, and so on. In France, people use sage for seasoning meats such as lamb and pork, used to dress the cheese and butter, and flavoring spaghetti or pickles. In Italy, it is used to flavor meat. In other Mediterranean countries they put in dishes mixed with pieces of meat or vegetable.
In America, it is used to spice up the turkey and chicken.

In vegetarian cooking, it is used to make soups and other dishes as spaghetti, or to give a special flavor to creams and butters, also for dressing salads.

Then we share a very rich recipe with sage.

Mushrooms au gratin

Serves: for 4

Ingredients:

• One and a half kilo of mushrooms
• Fresh sage leaves
• Two cloves of garlic, minced well, almost crushed
• Five of tablespoons parsley
• Chervil and finely chopped onion
• olive oil
• Butter – Salt and pepper to taste
• Sesame
• Manchego Cheese

Procedure:

1. Wash and disinfect mushrooms very well. Cut a piece of the tail and then make small incisions deep into the crown of the mushroom (you can fit a pin several times in the head of the mushroom). Grease glass pan with a little butter or olive oil.
2. Cut the Manchego cheese slices and make a thick mat with cheese over the casserole. In a separate bowl place the crushed garlic, tablespoon of parsley, onion and chervil and mix everything very well with a teaspoon of olive oil or a little more.
3. Add salt and pepper to taste. When this dressing is ready, soak the top of the mushrooms with oil and then varnish the whole mushroom with this dressing. Now smear sage leaves with a little olive oil and then only stuff mushrooms seasoned with sage leaves.
4. Place the mushrooms on top of the lined Manchego cheese. Cover with slices of cheese, mushrooms and a sprinkling of sesame seeds. Put in oven preheated to 200 º for 20 minutes. You can also use the microwave.
5. Remove from oven when you see brown a little sesame or when the cheese is well melted. Serve immediately.

About the author