Sage
The flavouring and medicinal properties of rue were known to the Romans who introduced it to the rest of Europe (the scientific name is derived from the Greek word `rhyesthai’, meaning to save or to help).
The blue-green foliage as well as the seeds were used, not only to flavour salads, vegetable omelettes and sauces served with fish, but also to treat various diseases. It was used as an antidote against poisons and to banish evil spirits. An unknown writer of the 6th century B.C. recommends: ‘for the malady called lethargy, which is forgetfulness, take the herb rue, rinse it in vinegar and lay it on the brow’. In the Middle Ages it was used in making herb wines, hence the German name Weinraute.
The fresh tender leaves or dry powdered leaves are used for flavouring. Their bitter properties stimulate the appetite and the unusual aroma gives a pleasant taste mainly to fish, eggs and cheese spreads. This herb takes getting used to, for many people do not like it at first. It is used in combination with other herbs in cooking game.
Rosemary is an evergreen shrub reaching a height of 2 m (6 ft). It is native to the Mediterranean region. It is readily damaged by frost so should be planted in a sheltered position in the garden. It can be grown in pots and put indoors in a light, cool room or conservatory for the winter.
The pleasantly sweet, camphor-like fragrance of the foliage is produced by the presence of a large amount of essential oil (up to 2%) and resin. For flavouring it is best to use fresh leaves; if they are dried this must be done at a temperature not exceeding 35C (95F). The leaves should be picked during and after the flowering period, for that is when they are most aromatic.
The greenish-yellow flowers (1) are followed by green, lobed capsules (2). It is easy to grow in the garden, being propagated either by seed or by cuttings. Frequent cutting back of the non-woody parts will promote growth of lush foliage. The top parts should be dried at a temperature of less than 35C (95F), a process that takes as long as 8 days, and the leaves then stripped from the stems.
