What Is Rosemary And Sage Used For?

Rosemary and sage are two of the most popular and widely used herbs in cuisines around the world. Both belonging to the mint family Lamiaceae, they have been utilized for their flavorful and aromatic qualities in cooking for thousands of years. Though they share some similarities, rosemary and sage each have their own distinct taste, aroma, and culinary applications.

Rosemary is an evergreen shrub native to the Mediterranean region, with thin pine-like needles and a woodsy, resinous flavor. Sage also originates from the Mediterranean, and has soft grayish green leaves with a fragrant, slightly peppery taste. Their unique flavors make these herbs versatile ingredients in a wide variety of dishes, from hearty meats to fresh vegetables. When used properly, rosemary and sage can greatly enhance and accentuate the flavors of foods.

This article will provide an in-depth look at rosemary and sage, including their history, common uses, health benefits, flavor profiles, and how to best buy, store and cook with these popular culinary herbs.

History

Rosemary has a long history of culinary and medicinal use dating back to ancient Egypt, Greece, and Rome. The ancient Egyptians used rosemary as part of the embalming process. The Greeks and Romans burned rosemary as incense and added it to bathwater. They also used it as a digestive aid and to stimulate memory. In the Middle Ages, rosemary became associated with wedding ceremonies because it was thought to strengthen the memory. Brides would wear rosemary wreaths and the guests would all drink rosemary wine. During the bubonic plague, people would burn rosemary and other aromatic herbs to purify the air and prevent disease (McGill, 2017).

Sage also has a long medicinal history stemming back to ancient Egypt, Greece, and Rome. The Romans regarded sage as a sacred herb and included it in cleansing rituals. In the 10th century, sage was primarily used for culinary and medicinal purposes in the Middle East. Later during the Middle Ages, sage was thought to promote longevity and was commonly grown in monastery gardens (Permaculture Sydney, 2018).

Culinary Uses

Both rosemary and sage are very popular herbs used extensively in cuisines worldwide. They add aromatic, woodsy, and savory flavors to dishes and pair especially well with poultry, pork, lamb, and hearty vegetables like potatoes, carrots, and squash.

Some of the most common dishes utilizing rosemary and sage include:

• Roast chicken or turkey – Fresh or dried rosemary and sage are often used in the stuffing and rubbed on the skin for flavor.
• Pork roast – A rubbed seasoning blend with rosemary, sage, garlic, and olive oil beautifully complements roasted pork.
• Lamb stew or chops – Rosemary is a classic herb paired with lamb.
• Potatoes – Both herbs pair well with roasted or mashed potatoes.
• Pasta – Fresh or dried rosemary and sage add flavor to tomato-based, cream-based, and olive oil-based pasta dishes.
• Soups and stews – A rosemary and sage bundle adds a depth of flavor when simmered in soups or stews.
• Salad dressing – An infused olive oil with sage and rosemary makes a tasty salad dressing.

Italian, French, and Mediterranean cuisines rely heavily on rosemary and sage. The herbs are essential components of seasoning blends like herbes de Provence, Italian seasoning, and poultry seasoning blends.

Health Benefits

Both rosemary and sage contain antioxidants and anti-inflammatory compounds that may offer potential health benefits. According to research cited on Healthline, sage contains rosmarinic acid, carnosic acid, and carnosol which have antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Studies show sage may help improve memory and cognitive function, reduce Alzheimer’s risk, lower blood sugar levels, and relieve menstrual cramps. Rosemary also contains antioxidants like rosmarinic acid and carnosic acid which may help protect against brain aging and neurodegenerative diseases like Alzheimer’s according to Medical News Today. Some evidence suggests rosemary may help boost immunity, improve memory and alertness, reduce stress, and protect the skin from damage.

Other Uses

In addition to their culinary uses, rosemary and sage have a variety of other applications outside the kitchen. Rosemary in particular is popular in cosmetics and aromatherapy. Its fragrance is said to stimulate memory and improve mood, so it is commonly used in perfumes, soaps, and bath products. Some even use rosemary essential oil as part of massage or aromatherapy treatments. Studies have shown inhaling rosemary extract may enhance cognitive performance as well. It has antioxidant and antimicrobial properties, which allows rosemary extract to be an effective preservative for cosmetics and skin care preparations. There is also some evidence that rosemary oil applied topically can stimulate hair growth, making it a popular natural treatment for alopecia or hair loss.

Sage also has medicinal and cosmetic benefits in addition to cooking applications. It contains antioxidants and compounds with antimicrobial effects. Sage mouthwashes and toothpastes are sometimes used to treat oral infections and inflammation. The essential oils from sage have been incorporated into soaps, perfumes, and cosmetics for their fragrance. There is preliminary research showing sage extracts may help strengthen hair and stimulate growth similar to rosemary.

Outside the body, both rosemary and sage can be used around the house to provide pleasant aromas. Dried bundles can repel insects. Sprigs of rosemary are commonly included with stored clothing or linens to impart a fresh scent. Burning dried rosemary and sage has also been traditionally used in spiritual cleansing rituals.

Buying and Storing

When buying fresh rosemary and sage, look for vibrant green leaves with no yellowing or wilting. Avoid herbs that look dried out. The leaves should also have a robust aroma when gently rubbed between your fingers.

To store fresh rosemary and sage, first gently rinse and pat the herbs dry with a paper towel or clean kitchen cloth. Trim the ends of the stems. Then, place the herbs in a container or plastic bag and store in the refrigerator. Plastic bags work well, but make sure excess air is squeezed out before sealing. Glass jars or plastic produce containers also help extend freshness in the fridge. Herbs will usually stay fresh for 1-2 weeks this way.

For longer storage, rosemary and sage can be frozen or dried. To freeze, place clean herb leaves in a single layer on a baking sheet and freeze solid. Then transfer to freezer bags or airtight containers. With this method, herbs will last 6-12 months frozen. To dry, hang rosemary/sage bundles or lay leaves on a baking sheet in a warm, dry area until crispy. Store dried herbs in an airtight container in a cool cupboard for up to one year.

Proper storage is key to preserving the flavor and aroma of these popular herbs.

Recipes

Rosemary and sage are classic herbs used together in many savory dishes. Here are some example recipes highlighting these aromatic herbs:

This One Pan Lemon, Sage, and Rosemary Chicken and Potatoes combines lemon, sage, and rosemary to create a flavorful baked chicken dinner. The herbs complement the lemon and provide a wonderful aroma.

For a perfect holiday meal, try this Herb-Crusted Pork Rib Roast with Red Wine Sauce. The roast is coated with a savory blend of fresh rosemary, sage, garlic, and pepper before roasting. The herbs infuse the meat with marvelous flavor.

Rosemary and sage also shine together in stuffings and breads. This Super Moist Roasted Turkey features a bread stuffing with fresh rosemary, sage, celery, and apples for a delicious accompaniment to the turkey.

Growing

Both rosemary and sage thrive in warm climates and do best when grown outdoors in full sun. They like light soil with good drainage. Plant them in early spring after the last frost. Rosemary in particular needs good air circulation and does well next to stone walls or rock gardens where the soil drains well [1].

Give young rosemary and sage plants room to reach maturity. Space them 2-3 feet apart. Water them regularly until established, then water only when the soil feels dry. Prune plants lightly in spring to promote new growth. Mulch around the base to retain moisture. Bring pots indoors before first frost or grow the herbs indoors year round [2].

To grow rosemary and sage from cuttings, select a healthy stem with new growth. Remove the lower leaves, dip in rooting hormone and plant in potting mix. Keep the soil moist and provide light. Roots should develop in a few weeks. Transplant into the garden after last frost.

Substitutes

For those without access to fresh rosemary and sage, there are several possible flavor substitutes that provide similar aromas and tastes. According to Food52, some of the best substitutes for sage include marjoram, rosemary, thyme, poultry seasoning, oregano, savory, tarragon, and bay leaves. The piney, woodsy flavor of rosemary makes it one of the best substitutes for sage. Meanwhile, for rosemary, possible substitutes include thyme, oregano, marjoram, and savory, which all share the same woody, herbal quality. Another good substitute for both rosemary and sage is herbes de Provence, a spice blend that contains several of the aforementioned herbs.

It’s best to use fresh herb substitutes when possible to get the closest match to the original flavors. But dried herbs can also work in a pinch. When substituting dried herbs for fresh, use about 1/3 of the measured amount since dried herbs are more potent. And for recipes specifying fresh leaves, try substituting dried minced or ground versions instead of dried whole leaves for better flavor release.

Conclusion

Rosemary and sage have a long, interconnected history of culinary and medicinal use. While they have somewhat different flavors and aromas, with rosemary being more pine-like and sage more earthy, they complement each other well. Both herbs were revered in ancient times, with rosemary symbolizing friendship and remembrance, and sage representing wisdom and longevity. Today, these herbs are most commonly used together to flavor meat, poultry, and stuffing recipes. Their pungent, savory notes pair particularly well with fatty, rich foods.

In addition to adding flavor to dishes, rosemary and sage confer a variety of health benefits. Their antioxidant, anti-inflammatory, and antimicrobial properties can help reduce risk of chronic diseases, fight infections, improve cognitive function, and more. While more research is still needed, the existing scientific evidence on these herbs is promising.

When cooking with rosemary and sage, use them in moderation as their strong flavors can overpower. Store them properly in a cool, dark place and they will keep for several weeks. Both herbs also grow well in herb gardens and can be easily dried for long-term use. While rosemary and sage have unique identities, they complement each other beautifully, both in the kitchen and in their health-promoting abilities.