The sage microgreen represent the first fruits of the salvia officinalis plant, a perennial of the Laminacee . 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 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.