Sage is not mentioned by name in the Bible, but scholars believe there is no doubt that this is the herb referred to in Exodus 37:17-18 about the making of the candlestick of pure gold, 6 branches going out of the sides: 3 on one side and 3 on the other with a central shaft.
Look at the menorah – there is a type of sage called Jerusalem sage – and that sage plant if pressed flat, has been likened to the 7-branched candlestick/the menorah. This type of sage grows about 3 feet and can still be found today in most of Israel. I have a nice specimen of it in the Bible portion of my herb garden.
The common sage is one of the oldest culinary and medicinal herbs known to man. The ancient Egyptians used it as a fertility drug; and, it is believed that in the first century, Greek physicians concocted solutions of sage to stop the bleeding of wounds, prevent ulcers and heal sores. Sage juice in warm water was also used for hoarseness and coughs.
In Bible days and beyond, sage helped preserve foods. Sage is called sage because it’s good for the mind and memory. It also helps the digestion.
Sage is a great herb for Thanksgiving. Think of Thanksgiving dinner with dressing.
WHITE & WILD RICE DRESSING WITH SAUSAGE, MUSHROOMS & SCALLIONS
A great side dish for that Thanksgiving dinner if you want something that’s a bit different than traditional bread stuffing. Also great with ham.
4-5 cups chicken broth
1/2 cup wild rice
1-1/2 cups white rice
2 tablespoons butter or olive oil
1 cup chopped celery
1 cup chopped onion
1-2 teaspoons minced garlic
1/2 pound Italian sausage
4 oz. mixed mushrooms, your choice, sliced if necessary
1/2 teaspoon ea: dried sage, rosemary and dried thyme, or more to taste (if using fresh, use a generous teaspoon of each)
Salt and pepper to taste
Few green onions, sliced thin
Bring 4 cups broth to a boil. Add wild rice, cover and cook 15 minutes. Add white rice and continue to cook 20 more minutes, or until rice is done. If necessary, add a bit more broth as needed while rice is cooking.
Meanwhile, sauté onions, celery and garlic until crisp tender. Add sausage, mushrooms, sage, rosemary and thyme. Cook until sausage is done. Drain any grease.
Combine sausage mixture with rice. Add parsley and blend well. Season to taste and add salt and pepper. Serve with scallions sprinkled on top.