It’s late summer, the light is amber gold, and every green thing pulses with life. I keep the Kale & Caramel cookbook herbal chart close at hand, deciphering the healing properties and flavor profiles of every herb and flower I meet. As summer transitions to fall, I lean into richer flavors and herbs that carry deep healing properties—and sage, with its deceptively powerful anti-inflammatory benefits, comes into focus.
Whether in fresh leaves or dried, oil or extract, sage's pungent aroma and phytochemical makeup are as powerful in culinary uses as they are in anti-inflammatory applications. From the Latin salvare—"to save"—sage has been used for centuries to strengthen the respiratory system, ease congestion, and support overall well-being. While the mere mention of sage may conjure visions of Thanksgiving stuffing and pseudo-shamanic space-clearing rituals, the herb’s applications are wide-ranging. Let’s look at sage in the kitchen, in its aromatherapeutic applications, and in its full glory as an anti-inflammatory healer.
Sage in the kitchen.
Sage is from the mint family and is related to other common herbs like rosemary and thyme. That said, its flavor has a unique depth and softness that lends itself to pairing with nuts, cheeses, root vegetables, winter squash, and alliums. It’s no wonder we look to sage for holiday celebrations. Try pairing sage with savory-sweet combos, like apples and oatmeal, potatoes and pumpkin, goat cheese, honey, and persimmon.
Sage aromatherapy.
Whether its aroma is expressed through stovetop heat, a steeped tea, or a ritual burn, the scent of sage is purifying and stimulating. The proof is in the sniffing: Let a few deep breaths of sage’s earthy fragrance ground, calm, and stabilize—preparing you for transitions in seasons and life.
Sage as a healer.
Like its plant relative rosemary, sage contains rosmarinic acid, a phytochemical that has both antioxidant and anti-inflammatory properties. The Journal of Traditional and Complementary Medicine writes that sage is a "natural source of flavonoids and polyphenolic compounds…possessing strong antioxidant, radical-scavenging, and antibacterial activities."
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