Medicinal Herb Gardens ... of the 19th Century: Sage

Sage

Medicinal Uses: inflammation of mouth and throat, indigestion, menopausal symptoms, boost memory, and improve mood.


Yesterday, I promised to begin a series of the medicinal uses for herbs found in a historically accurate 1860's herb garden and see what research shows today that might either verify it as an essential herb for today's herb garden, or shows that it should be eliminated.

Sage is one of the most common herbs found in culinary herb gardens. I love its swede like texture, the greenish gray leaves. And while I must admit, turkey always comes to mind when I think about this herb, it actually has a varied and diverse history. In fact, sage wasn't even used for food flavoring until the 17th century.

This herb is a member of the mint family and is best used as a fresh herb when its aromatic flavors are heightened. Its flavor has been described as a combination of rosemary, pine and mint. When dried, its flavor is more camphoric.

Historically, sage was used as fertility treatments in Egypt and in ancient Greece, a solution was made using sage and water to clean sores and ulcers and to stop bleeding. It was also thought to extend life.

Today, sage is often used for mouth and throat inflammation, indigestion and sweating. It is also thought to alleviate menopausal symptoms in some women. There also is a small study that validates the use of sage to improve mood and boost memory, especially in healthy young people. It also has shown positive results in another clinical study where it showed enhanced thinking and learning abilities in older adults with mild to moderate Alzheimer's.

This plant is used in the following forms: dried leaves, liquid extracts, and essential oils.

Women who are pregnant or breast feeding should not take this for medicinal purposes.

For more information on sage and others herbs, the government website at the National Institutes for Health is a great resource.

Click here for more information on sage.

Preservation: Sage can be stored fresh in the refrigerator in ziplock bags for two weeks, frozen for two months, or dried whole and crushed just before using.

Medicinal Herb Series

Medicinal Herb Gardens ... of the 19th Century

Medicinal Lavender

During a recent trip this spring to Molbak's in Woodinville, Washington, I delighted over their array of robust herbs, particularly drawn to camomile and other "tea" herbs.

I've always been fascinated with herbs. I can't say why, exactly. Somehow they seem a bit mysterious; intriguing for their healing properties that historically only a select few were privy to. They seem, to me, historical ... and they are; often their scents are alluring, the texture diverse, and their flowers, delicate and beautiful.

Oh, and they make the most fantastical knot gardens.

While traveling on Spring Break, we visited historic Champoeg State Park in Oregon. While we've been there countless times over the years, I've yet to accomplish a visit while their living historians are working in the historically accurate 1860's Kitchen Garden, which will happen Saturday's throughout July and August.

I picked up a hand-drawn map of the still dormant garden and was thrilled at the variety of foods, flowers and yes ... herbs available and readily used by 19th century gardeners.

Here is a list of the medicinal herbs grown in this 1860's Kitchen Garden.

• Sage

• Valerian Root

• Golden Oregano

• Peppermint

• Marjoram

• Spearmint

• Yarrow

There is so much in the news regarding the renewed interest in medicinal herbs. Tomorrow, I'll begin to blog about current news and research regarding these centuries-old herbs.

Chai Icebox Cookies

If you love your Chai latte's or India's spiced tea on the coldest of winter days, or the flavors bring the Christmas season alive, you will love these easily made and easily baked cookies. So convenient to bake now or freeze dough for later use. Wrap unbaked cookie logs in wax paper and freeze or share with a friend.




Chai Icebox Cookies

Ingredients

3 cups flour 

1/4 teaspoon salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Dash of freshly ground black pepper

1 1/2 cups powdered sugar

1 1/4 cups butter, softened

2 tablespoons ice water

Sanding Sugar

Directions:

Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Cream sugar and butter in a mixer until light and fluffy. Gradually add flour mixture to butter, beating until just combined. It will be crumbly. Sprinkle dough with ice water and toss with a fork. Divide dough in half. Shape dough into 2 (12-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs and roll in sanding sugar. Using a serrated knife, cut cookie logs about 1/4-inch thick. Place cookie 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.