The sage microgreen represent the first fruits of the salvia officinalis plant, a perennial of the Laminacee family and part of the so-called medicinal and aromatic plants. The sprouts of a plant and especially those of sage have different properties than the mature leaf which tends to thicken and increase the intensity of its aroma. The buds are more delicate, both in the characteristic aromatic tones and from the point of view of the fiber which is tender and free of the typical hair of the mature leaf.
Sage microgreen have been known since ancient times for its beneficial properties, in the Middle Ages there was no monastery or abbey that did not have a flourishing cultivation in the court. The scientific term in Latin, which names the species, derives from the fact that the sage was part of the workshops of the monasteries even before entering the kitchen, where all the plants known up to that time with particular medicinal properties were preserved.
Nutritional values of Sage microgreen
Sage Microgreen are not only important for their active ingredients that are so beneficial for health, but also for its nutrients, among which, referring to 8 g of fresh Microgreen, we highlight: 6 kcal; 1 g of carbohydrates; 0.3 fat; protein 0.2 g; vitamin K; Vitamin A; Vitamin B6; football; iron, manganese; magnesium.
Sage and health
Sage microgreen have particular health benefits and has been the subject of a large number of clinical studies that have ascertained its effectiveness for the well-being of the body, including:
- antioxidant properties: the large presence of phenolic acids and flavonoids are the basis of the antioxidant properties of the sage Microgreen and it is clinically proven that the natural intake helps to counteract the natural phenomenon of aging;
- pain-relieving properties: studies have been conducted with reference to the pain-relieving properties of sage Microgreen with particular reference to people with throat inflammation with clinically appreciable results;
- antiseptic properties: the therapeutic insights present in ancient medical treatises, as regards the use of sage Microgreen as an antiseptic, have been confirmed by modern clinical studies that have confirmed their bacteriostatic and bactericidal activity with particular reference to the antiviral action and antifungal. Terpenes and terpenoids are directly responsible for this property of the plant. Another benefit in this regard is the reduction in the presence of streptococcus mutans normally present in conjunction with the formation of dental plaque;
- mnemonic properties: there has been an improvement in memory in healthy people with particular efficacy as regards mnemonic retention and the processing of information in people suffering from Alzheimer’s disease.
Sage microgreen in the kitchen
Sage microgreen in the kitchen, unlike mature leaves, mainly used whole as an infusion for the characterization of hot dishes, are used cold for decorating and flavoring. It is preferred to use on raw and marinated foods to enhance their aesthetics and aromas. They are also suitable for enriching salads with a preference for combinations in tuber-based compositions such as pattate and other mainly sweet vegetables, as well as the use of sage microgreen in molecular cooking to create together with other spices particular misticanze with which to recall, playing with flavors and textures, the flavors of other foods. They are also considered an excellent ingredient for the creation of spicy mixes to be used for the conservation and aging of cheeses and sausages. Among the possible hot uses, the particular combination between sage microgreen and savory milk derivatives, such as butter and cream cheeses for the preparation of sauces, reductions and seasonings for pasta, is highlighted.
In order to make the best use of the sage microgreen properties, direct use by micro-cultivation is recommended to preserve the colors and the nutritional and aromatic characteristics; in addition, since their properties are emphasized by the essences of acid citrus fruits, we recommend combining them to achieve particular aromatic nuances, especially on dishes such as meat tartare, fish and seafood in general.