Sage {Salvia officinalis}
Although cultivated sage is probably best known as an ingredient in poultry stuffing, this herb has been used medicinally for thousands of years. In the Middle Ages, it was thought to promote longevity.
Sage grows up to 3 feet tall and gives off a robust, distinctive fragrance. This shrub-like plant has thick branches and produces dense shoots with velvety gray-green leaves. It needs to be planted in well-drained soil and in a sunny location. (My Sage that is on my balcony only gets partial sun and it does wonderful…but I also am in Southern Florida).
Sage is native to the Mediterranean region. The name Salvare (Latin) means (roughly translated) "to rescue or to heal".
The leaves, flowers and tender stems can all be used. Fresh leaves can be made into tinctures (alcoholic extracts that are to be used medicinally) or dried in the shade.
The essential oils in sage include thujone, camphor and eucalyptol. The leaves also contain bitter compounds, tannins (such as rosmarinic acid), flavonoids and substances with an anti-perspirant and estrogen-like effect.
Sage is often used as a remedy for respiratory infections, nasal congestion, coughs, tonsillitis and sore throats. It also stimulates appetite, relieves indigestion and has a beneficial effect on the liver. It is sometimes given for fever, night sweats, nervous sweating and kidney and urinary-tract problems.
Who Knew?
- When you brush your teeth, add crushed sage leaves (use a mortar to crush the leaves) directly to your toothpaste. Sage is a powerful antiseptic; it helps remove plaque, acts as a disinfectant and strengthens bleeding gums.
Various Methods of Administration
- Sage Tea Pour 1 cup of boiling water over ½ to 1 Tsp. of sage; steep for 10 min.
- Sage Vinegar Fill a bottle loosely with sage leaves and add wine vinegar (not distilled).
- Sage Pillow Fill a small pillow with dried sage leaves for a relaxing sleep.
- Sage Oil Dilute the essential oil in water or massage oil:
- Spice Spread the sage leaves out to dry, but avoid direct sunlight.
- Fresh Spice Wash and chop (like Basil) for very flavorful experience.
Some of the information contained in this blog was obtained from The Complete Guide to Natural Healing.
***See previous posting on Parsley for ordering information or cross-reference.
Chives {Allium schoenoprasum}
A part of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses.
In the Middle Ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today, we know that chives and chive flowers are high in Vitamin C, folic acid and potassium. Therefore, they should be routinely added to recipes to help restore vital nutrients lost in cooking.
This herb's tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. Chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease.
In addition, the herb may increase the body's ability to digest fat.
Don't overlook chive flowers – the delicate purple flowers have a milder flavor than the leaves and add a decorative touch to salads, herb oils and other dishes.
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Chive-Flower Oil
1 ½ oz – Chive Blossoms
1 Qt – Vegetable Oil
Put the chive blossoms in the oil. After a week, the oil will turn lilac and take on the fragrance of the chive flowers. Use the oil on salads or in cooking. Keep it refrigerated when not in use.
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The medicinal properties of chives are as varied as their uses in the kitchen. Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce flatulence and prevent bad breath. Combined with a low-salt diet, they help lower high blood pressure. Plus they have a mild diuretic effect, as well as some antibacterial properties.
Chives are valued for their many essential minerals, including cardiac-friendly potassium, bone-strengthening calcium and blood-building iron. As noted earlier they are high in folic acid and vitamin C, they also high in vitamin A. In fact, just 3 ½ oz. of chives supplies enough vitamin C to meet your daily requirement of 60 mg.
Now some more recipes:
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Chive Salt
Add some chives to salt, until it looks to be the consistency you want. Then bake the mixture in the oven to dry the leaves and blend the flavors. When they are cooled you can store in an airtight jar.
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Cottage Cheese with Chives
8 oz – Cottage Cheese
1 Tbsp – Mustard
1 – Shallot
1 Bunch – Chives
½ Tsp – Paprika
Salt
White Pepper
Blend the cottage cheese and mustard.
Peel the shallot, chop finely and mix with the cottage cheese blend.
Wash and dry the chives and snip them finely. Stir about two-thirds of the chives into the cottage cheese mixture.
Season the mixture with the paprika and salt & pepper to taste.
Sprinkle with the remaining chives on top.
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Even more good news: Scientific research shows that chives stimulate the body's digestion of fat. Eaten regularly, chives may help lower blood cholesterol levels.
Since they are high in vitamin C, chives can help to prevent colds. They also speed recovery if a cold develops by helping the body to expel mucus; the sulfurous compounds in chives are natural expectorants.
Here are a few Kitchen Hints when working with Chives:
- Cut chives just before you are ready to use them. This will help to preserve their vitamins, aroma and flavor. Chives are delicate; to prevent the loss of essential oils, snip them with kitchen shears rather than chopping or grinding them.
- Don't heat chives. They will lose their valuable vitamin C, as well as their digestive properties.
- Grow chives at home. Most easily grown in a pot on a windowsill. Wait until the plant reaches about 6 inches in height before cutting. Harvest the chive leaves frequently to prevent blooming unless you specifically want to use the flowers. Once the plant blooms, the leaves become much less flavorful.
- Freeze the chives for future use. Frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, then place them in an ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer.
Well I hope that I have maybe educated you a little and inspired you to add chives to your diet. They are good for you!
