Dishes with sage - 5 cooking recipes
Sage, this affectionately named aromatic shrub, is cultivated in southern Russia, the Crimea and the Caucasus. Externally, sage can be recognized by its blue-violet flowers, although the substances that make sage beneficial to us are contained in its green, wrinkled leaves.
- Istian rabbitAn amazingly delicious second course recipe for true gourmets!
- 1 hr 30 mins
- 5 Servings
- 921 Kcal
- 54
- Roman style beef saltimboccaA dish from the very heart of Italy on your table.
- 45 mins
- 4 Servings
- 503 Kcal
- 13
- Meat in pomegranate sauceBeef baked in foil with juicy pomegranate sauce
- 1 hr 30 mins
- 5 Servings
- 261 Kcal
- 24
- Souvlaki with figsOriginal Greek dish - try it
- 40 mins
- 5 Servings
- 435 Kcal
- 19
- Homemade meatballs in tomato juiceDelicious, simple and very fast! The family will love it!
- 1 hr
- 4 Servings
- 409 Kcal
- 60
Dishes with sage
These are essential oils, bioflavonoids, tannins, vitamins PP and P, as well as salvin - a plant antibiotic. In Russia, sage is known mainly as a medicinal plant. It is brewed for inflammation in the mouth, throat, kidneys, gall and bladder, gastritis with low acidity, consumption, stomach ulcers, bronchitis. Sage leaves have antimicrobial activity against gram-positive strains of bacteria. The simplest and most accessible medicinal recipes from sage are as follows. Tea is prepared from 1 tablespoon of raw materials per 2 cups of boiling water. The product is infused for half an hour and taken in a quarter glass 3 times a day. in a day. For an infusion or decoction, take 2-3 tablespoons of dry sage leaves per half liter of boiling water. The sage infusion will be ready in 45 minutes, and the decoction will be ready after 15 minutes of boiling in a water bath. Use these medicinal “dishes” from sage for sore throat, skin diseases, gingivitis, stomatitis, as an anti-inflammatory and antiseptic agent. A wild species of the sage genus, clary sage, is also used in medicine. The essential oil from it is used to impart a nutmeg aroma to liquor, vodka and confectionery products, and expensive varieties of tobacco. In the national cuisines of southern European countries, there is a very common tradition of adding fresh and dried sage to food. Recipes mention this spice when a dish needs to be given a spicy-astringent taste with bitterness. Sage is used to season salads and soups, stewed vegetables and fish, poultry, meat, game dishes, and even desserts. Don’t be afraid to experiment - add a pinch of this spice to grated cheese or pie filling, sauce or omelet - it is possible that a new spicy taste you will like it. In addition, some heavy foods like meat with sage seasoning seem lighter and more delicate in taste. However, the smell of a fresh sage plant is quite intense and should be added to food carefully so as not to spoil it. Let's learn new things about already known products and experiment - cook at home with sage!