Herbs S - T

Sage is the dried leaves of the herb Salvia officinalis. The aromatic leaves are silvery gray in colour. Cut Sage refers to leaves which have been cut rather than ground into smaller pieces. Cut Sage is preferred when the user wants the Sage to be apparent in the end product. Rubbed Sage is put through minimum grinding and a coarse sieve. The result is a fluffy, almost cotton-like product, unique among ground herbs. More Sage is sold in the rubbed form than any other. Sage is used in Greek, Italian, and European cuisines. It is used to season sausages, poultry, and fish. Sage has been traditionally used for its antioxidant and antimicrobial properties. Sage was used during the Middle Ages to treat many maladies including fevers, liver disease, and epilepsy. The herb was used in England to make a tea that was considered a pleasant and healthful beverage. One common belief was that sage strengthened the memory, hence a sage, or a wise man, always had a long memory. In the 9th century, Charlemagne had sage included among the herbs grown on the imperial farms in Germany. During the 17th century, the Chinese exchanged three or four pounds of their tea with Dutch traders for one pound of European sage leaves.

Savory is a very popular herb in Germany, where it is known as "bohnen-kraut" (bean herb). Savory has been gaining popularity here recently. The flavour is a cross between thyme and mint with a touch of pepper. It is traditionally used to season bean soup,

Tarragon is the dried leaves of the herb Artemisia dracunculus. The slender dark-green leaves have a pleasant anise-like flavour and aroma. Tarragon blends well with other spices. It is used sauces, especially Bearnaise sauce and tarragon vinegar. In French cuisine it is an integral part of fines herbes and Dijon mustard. The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Some believe the herb was given this name because of its supposed ability to cure the bites of venomous reptiles, while others believe the plant was so named because of its coiled, serpent-like roots. Although alluded to briefly in the 13th century as a seasoning for vegetables, a sleep-inducing drug, and a breath sweetener, tarragon did not become well known until the 16th century.

Ancient Egyptians used thyme in embalming. The Greeks used it in their baths and burnt it as incense in their temples. It was thought that the spread of thyme throughout Europe was thanks to the Romans as they used it to purify their rooms. The Ancient Greeks believed that thyme was a source of courage and, in the Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In medieval times, women would often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life. of course, you could just cook with it!!!!