Dalmatian Sage - Yugoslavian sage
It was not at all uncommon for the ancients to prize certain herbs and spices for medicinal purposes. But of all the herbs so described, sage was, for centuries, the most revered.
Even it’s botanical name, Salvia, was a recognition of what the Old World considered to be sage’s great healing properties — the Latin root salvare meaning "to cure." Dozens of sage concoctions are found in early herbals, including infusions for fevers, gargling, washing and stimulating beverages.
Today, few sage remedies remain, but modern America uses more sage for seasoning that any other country in the history of the world.
What is sage?
The leaves of the sage plant, a small perennial evergreen shrub of the Labiatae, or mint family, are the source of this herb. There are a number of varieties of sage, but the most important commercially is Salvia officinalis Lindll.
Sage leaves are grayish-green, elongated and spear-shaped, averaging roughly 2 in. in length. When dried, they turn a silvery-gray. The herb is native to the Mediterranean and grows on the rock-strewn hillsides. The plant grows about 2 ft. tall and bears small blue flowers in spiked clusters. The leaves are picked while the plant is in flower and either dried outdoors in the shade, or in warehouses, where warm air is circulated. The herb is distinctively aromatic and fragrant with slightly medicinal, piney and bitter flavors.
The major types of sage
Salvia officinalis has traditionally been sourced from the former Yugoslavia. Today, Albania is our largest supplier. Sage is also available from Turkey, Italy, Greece, France and Germany.
Albanian Sage: In recent years, Albania has been our major supplier of Salvia officinalis. Since nature doesn’t know political boundaries, the sage from Albania and the former Yugoslavia has many of the same flavor and aromatic qualities. Albanian sage is sold under one grade and it comes packed in loose, semi-pressed bales.
Yugoslavian sage: The top grade of sage from the Yugoslavia area is known as Prime No. 1 Dalmatian. The term "Dalmatian" refers to the coast from which the sage comes, and it is a trademark designation which restricts its use to the Prime No. 1 grade. Legally, lesser grades of Yugoslavian sage may only be called "Yugoslavian." Dalmatian sage is shipped to the United States in tightly compressed bakes of approximately 110 lbs. each, which are individually numbered. This grade traditionally commands the highest price among sages.
Other types: In any given year, several other types of sage, known by their national origins, come to the U.S. market in smaller volume. Turkish has been most consistent in recent years, but Greek, Israeli and occasionally others appear. Other types are less expensive and serve certain usages, but are not interchangeable with Yugoslavian and Albanian varieties.
Buying sage
For the industrial user, sage is available in a variety of forms: whole leaf, cut, rubbed and further ground to specified granulations.
Whole leaf is the term for the product which has been cleaned and prepared for sale, but not cut or otherwise processed.
Cut sage is known variously as cut, cracked, sliced, chopped or butcher’s chop. These terms refer to leaves that have been cut, not ground, into smaller pieces — usually to the buyer’s specification. Particle sizes of 1/8 to 1/4 in. are common, but size is largely up to the buyer. Cut sage is the choice for end-product visability.
Rubbed sage is a traditional term for sage only put through a minimum grinding and coarse sieve. The result is a fluffy, almost cotton-like product, unique among ground herbs. Many sausage makers prefer this because it preserves flavor longer and makes for easy blending into a product. More sage is sold in the rubbed form than any other. However, the buyer should be aware that "rubbed" is a traditional term, not a standardized one. The consistency can vary.
Ground sage is sometimes called "finely rubbed." In general, this means that the sage has been further pulverized and sifted through finer sieves. The final granulation is up to the buyer. The finer the powder, the more completely the sage will blend into the food and the less chance that it will be seen in the finished product. This can be important in some products, especially light-colored ones and those in which sage is not meant to be noticeable.
In general, the buyer should look for fresh, rich aroma and flavor quality consistent with the type. Color is a silvery-gray, but it should appear fresh, not faded. Specifications for sage should be based on the American Spice Trade Association’s (ASTA) "Official Analytical Methods."
Uses of sage
Sage comes after oregano, basil and thyme in tonnage, but it is used in a greater variety of products. It is valued in nearly all blends calling for an herbed character. Of these, pork sausage is undoubtedly the largest user. Poultry stuffings, poultry seasoning and seasoned bread crumbs also emphasize sage and it plays an important role in countless seasoning blends for soups, sauce mixes, salad dressings and herb-flavored snacks. Sage cheese is another popular specialty.
Sage extractives
While both essential oil and oleoresin extractives are produced from sage, the oil is the principal form and it is prepared mainly from Albanian and Yugoslav sage — Salvia officinalis. The Dalmatian sage oil is considered the top grade. Other sage oils, identified by their countries of origin, appear on this market, but they are derived from different varieties of sage and exhibit markedly different qualities of flavor and aroma. Sage oil is prepared by steam distillation. The oil can also be made water-dispersible and is frequently coated on dry ingredients and sold as "soluble spice."
How to handle sage
Sage and its extractives should be stored under cool, dry conditions. Excessive heat will rob it of flavor and dampness will tend to cake the powdered product. As with any highly aromatic herb, it should be further protected against flavor loss by making sure that the container is always tightly closed after every use.
Spice Rack is based on the American Spice Trade Association's What You Should Know informational series on spices. For more information, call 201-568-2163, or visit www.astaspice.org.
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