The Fresh Food Club
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Sage

In season

Food Description:

This hardy, grey-leaved perennial herb has a strong, distinct flavour reminiscent of mixed herbs. It grows easily in fairly dry conditions.

Fresh sage does not keep well after picking, as the leaves quickly become limp. Buy dried sage from good food stores and specialty retailers for use in slow-cooked dishes.

Store freshly-picked sage for a short time only in a jar of water in the fridge, with a clean plastic bag pulled down over the leaves. Store dried sage in an airtight container away from heat and light.

General Information:

Category: Herb
To Buy: Fresh sage does not keep well after picking, as the leaves quickly become limp. Buy dried sage from good food stores and specialty retailers for use in slow-cooked dishes.
To Store: Store freshly-picked sage for a short time only in a jar of water in the fridge, with a clean plastic bag pulled down over the leaves. Store dried sage in an airtight container away from heat and light.
Tips and Tricks: Deep-fry fresh sage leaves for a stunning garnish. Use dried leaves for soups, stews and casseroles, especially when cooking rich and fatty foods such as pork and goose. Use sparingly in bread stuffing for poultry.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.