Content
- Tasty use of sage - a collection of ideas
- So the German kitchen uses sage as seasoning
- So our European neighbors enjoy fresh sage
- Tips & Tricks
Tasty use of sage - a collection of ideas
The intense taste and the healing power gave sage the title mother of all herbs already in the Middle Ages. To date, the Mediterranean semi-shrub has lost little in popularity. How the legendary herb is used in modern cooking can be found out here.
So the German kitchen uses sage as seasoning
As a classic ingredient for numerous Mediterranean dishes, sage is now also used in many different ways in German cuisine. The silvery-shimmering leaves are rich in essential oils, so they are preferably used as a spice to spicy dishes. The following overview presents some particularly delicious variants:
A delicious snack on beer and wine are the famous sage mouse. For this freshly harvested sage leaves are rolled into flour and fried in a dough of 100 grams of wheat flour, 1 egg, 300 milliliters of beer, 50 grams of cornstarch with a pinch of salt and baking powder. The stems remain on the leaf as 'mouse tail'.
So our European neighbors enjoy fresh sage
Sage cooking is indispensable in the countries of origin. Numerous Italian and Greek classics are based primarily on the inimitable herbal aroma. Below we take a look over the borders to our neighbors:
Whatever type of preparation you favor, the dosage should always be very sparing. If you soak the sage leaves before processing, they will be especially tender. To develop the full aroma, the herbs should always simmer for a few minutes with the other ingredients.
Tips & Tricks
Friends of sweet feasting do not have to give up the taste of sage. For this purpose, fruity species are available, such as pineapple sage, also known as honeydew melon sage. With bright red flowers, the delicious, as well as decorative herb plant adorns each perennial flowerbed and the summery balcony.
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