Sage: a kitchen herb and healing remedy for Italians

Recently we covered the extensive use of rosemary in Italy. Sage is another essential herb in the lives of Italians.

In the Italian kitchen, sage is used primarily in preparations with meat and cheeses as well as in stuffing and in soups.  It is one of the most used aromatic herbs as evidenced by its ubiquitous presence in Italian gardens.

Besides being used for roasts, meat roulades, stuffing and sauces, sage’s pleasurable and slightly spicy aroma can transform simple melted butter into a delicious condiment for pasta and rice.  Sage leaves lightly battered and fried in hot oil are also delightful.

The Latin name for sage, salvia, means “to heal".  In ancient times, people believed sage to be an aphrodisiac, an aid to  warding off evil, snakebites, increasing women's fertility, and more. The Romans likely introduced it to Europe from Egypt.

An old Italian proverb says "chi ha la salvia nell'orto ha la salute nel corpo" (sage in your garden brings health to your body).  For medicinal purposes sage leaves or flowers are used in a variety of ways. Italians believe sage works as an anti-bacterial and healing herb. Sage is used as an  anhidrotic, antibiotic, astringent, antispasmodic, estrogenic, hypoglycemic and tonic.

Sage has also been used as an aid against perspiration, to ease the symptoms of menopause  and in cases of depression and anxiety. This magical herb can also act as a natural preservative. Italians use sage to combat hyperglycemia, cirrhosis of the liver, indigestion and impotence.

Here is a recipe used by Italians when using sage as a digestive and stimulating tonic:

One quart boiling water
3.5 oz. organic sage leaves
1/3 cup organic honey
Peel from one organic lemon

Bring water to a boil.  Remove from heat.  Add sage leaves and let steep for 5 minutes.  Filter the liquid through a sieve. Add the honey and the lemon peel and let sit overnight.

Drink one shot glass after your meals.

For more information all about Italian life, food and quirks, please visit the Toscana Mia blog.