IN PRAISE OF SAGE

Taupo Times, Volume I, Issue 3, 30 January 1952, Page 5

IN PRAISE OF SAGE

The Monks of old had a saying: "Why should a man die when he has a sage bush in his garden?" Most of us think of sage as something to go with onions for stuffing a goose ! or a duck. But apparentjy there is a lot more to it than that. as may be soon gathered from an interesting note in a type-written catalogue assembled by an herb-grower in the Thames district (Mr A. M. Isdale). Housewives, gather round and listen to what he says : — The scientific parlanic, sage is "Salvia Offfcinals," and described as having "narrow gray flowering and seedless broad green." Of more practical interest to the cook in the kitcheri, it is useful for stuffing, seasoning, salads, and flavouring and cooked food. "In stuffing, the better and condimentary pung^ency of . the herb enables the stomach to better digest rich, luscious, oily meats. Sage cheese corrects the richness of eheese, as stuffing to rich meat. It is good as an ingredient of sauces. But here is a cautionary note, in case the perusal of this catologue of the herb's virtues may tempt some to excess.,, Eaten to excess, sage is poisonous." But so, of course are 1 many other things eaten or drunk to ; ©xcess. With this note of warning we pass on to sage as a medium of refresh-

ment. The Chinese, we are told, valued sage tea above their own, bartering the Dutch three times the value of their choicest tea in exidhange. Two recipes for ^age tea : — 1. — One ounze of dried sage in one pint of boiling water. 2. — Half an ounce of fresh sage leaves, one ounce of sugar or (better for health and flavour), honey, the juice of one lemon or | oz. of grated rind, all infused in 1 quart of poiling water and strained off after half an hour. iSo much of refreshment. Sage is also used for flavouring homemade wines. Fresh sage leaves rubbed on the teeth are said to clean and stren^then the gums, the pasants of Italy eat sage leaves for promoting good health. 'It goes all right with bread and butter. By this time the reader no doubt will be quite eager to grow some in the garden. The plant prefers lightish -soil, well drained, in full sun. It likes lime, but hates "wet feet". Sage is a perennial, and should be divided and re-set at least every four years. Being> a stem rooter, it readily devides. Can be grown from cuttings and layering, but s-eed is uncertain.