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[keith bellinger <bartermn AT epix.net>]

Bunjov AT aol.com wrote:
> I would like to know, though, about something called...am I way off base by  
> calling them...smoke...sticks? Bundles of herbs, maybe including sage (sorry,  
> Sage) that were burned same as we (No, not we, KemoSabe) burn incense?  
> Ceremonial?
>   

Sage Advice, 1000 words
By bartermn

3/27/02
Henry James Byron was a prolific author of drama, burlesque and 
pantomime at Cambridge Theatre in the late 1800s. He wrote, “When young 
sow wild oats but when old, grow sage.”

As I get older and perhaps a bit wiser, I look for plants that can take 
care of themselves occasionally. Sage is such a plant.

I enjoy passing by the herb beds during my spring gardening chores. 
Along with other kitchen herbs, three velvety, grayish sage plants are 
just growing there, not demanding a thing from me until the vegetable 
plots are prepared and planted.

And come fall, when harvesting, mulching and other winter’s preparations 
take control of my gardening time, the sages are in their full glory.

For centuries sage was cultivated purely for medicinal purposes and food 
preservation. It was not used as a food flavoring until the 17th 
century. The name Salvia means “health,” or “salvation” and it was 
believed that drinking a strong sage tea improved health and prolonged 
life. Needless to say, it was found in every herb garden. It takes 
little imagination to see that common sage’s puckered, gray-green 
leaves, which range in length from 1 to 2 inches, resemble tongues. 
Indeed, its name in Greek means ''camel’s tongue.''

There are more varieties of sage than you can shake a smudge stick at, 
over 500 species. Salvia Apiana, commonly known as white sage, is burned 
in smudging ceremonies to drive out evil spirits, negative thoughts and 
feelings. The branches, which have been cut into lengths about one foot 
long, are bound together and dried. For the ceremony, they are lit and 
left to smolder, producing a rich, aromatic smoke.

Salvia divinorum is a sacred medicine with psychoactive effects used by 
Mazatec healers of Oaxaca, Mexico.

Early colonists used different cultivars as a cure for failing memory, 
nervousness, indigestion, consumption and worms. In folk medicine sage 
was used for many ailments including inflammation of the mouth and 
throat and to suppress perspiration.

Garden sage, Salvia officinalis, is hardy to Zone 5 and blooms profusely 
for about three or four weeks in spring. Planted in a row or in a block 
it is one of the prettiest of all the Salvias. Unfortunately, after 
about three years it becomes very ratty looking and should be renewed. 
It easily grows to three feet with its bluish purple flower stems. The 
plant should be pruned back beyond the flowers when the bloom is 
finished, taking care not to prune into wood that has no growth showing.

Other culinary sages include S.officinalis icterina, golden garden sage 
which has green and gold irregularly variegated leaves; S. officinalis 
purpurea, purple garden sage, which has dark purple leaves, especially 
new ones; S. officinalis tricolor, which is variegated cream, green and 
pink; S. officianlis Berggarten which has a large oval leaf; and S. 
officinalis minum or dwarf garden sage which is particularly nice in a 
container. It reaches two feet with its blue flowers. All of these have 
the same or better flavor of the plain old garden sage. The golden and 
the tricolor may be a tad less winter hardy. They are also very 
beautiful to look at in the garden and on the plate. Most of these 
variations rarely bloom.

Seeds are best sown in late spring. But since it can take two years to 
grow a kitchen-size plant, save your energy for something rare, and 
instead purchase transplants. Culinary sage is best renewed every four 
years by division or layering—pegging down branches of old plants and 
covering them with 3/4 inch of soil.

Culinary sages should be grown close to the kitchen and receive at least 
6 hours of sun each day. The sun is necessary to develop the full flavor 
of the sage and the proximity to the kitchen assures the sage will be 
used often. Sage flourishes in well-drained, slightly alkaline soil, 
and, once established, is tolerant of drought. Full sun is usually 
recommended, but several of mine appear to be thriving in partial shade.

For cooking, sage is best used fresh, either whole or ground, but it can 
be dried.

For drying, wash the plants in the garden with a fine spray of water the 
night before. The next morning when the dew has dried, cut stems as long 
as possible without cutting into old wood. Unlike most other herbs, the 
flavor of the sage leaves intensifies as they dry. Drying the herb can 
be a bit tricky, because the broad fleshy leaves have a tendency to 
mold. Hanging the herb in a dark, warm, arid place with good ventilation 
is an effective method for producing crisp, long lasting leaves.

As soon as they are dry, strip the leaves (whole if possible) and seal 
them in an airtight container. They should keep three or four months, at 
least until spring brings fresh tender leaves again. Besides the 
traditional use in stuffing, sage is good with pork, sausage, cheese and 
other meats. Use sage with fruits in vinegars; if the vinegar is a light 
colored elixir try one of the variegated forms. The flowers make an 
attractive garnish in salads, butters, soft cheeses and ice cubes.

Salvia officinalis is the sage most often used for cooking, with the 
common gray form having the best flavor. The tricolor, golden and purple 
sages can be used but tend to be less flavorful. Berggarten sage can be 
used but at half strength, for it has a much stronger flavor. Salvia 
elegans or pineapple sage, as well as its other forms such as honeydew 
melon or peach, tend to lose flavor when dried so must be used fresh, 
when the flavor is amazingly fruit-like. Clary sage (Salvia sclarea), 
because of its strong aroma, is not much used in the kitchen these days, 
although the fresh leaves are still sometimes dipped in batter and 
deep-fried.

Mr. Byron was certainly no Franciscan monk, Indian sage, nor Irish 
Saint, but he was a very wise man. We should all listen when wise men speak.


--
For by your words you will be justified                Keith Bellinger
And by your words you will be condemned              bartermn AT epix.net