Kamarkas

Kamarkas (Sage)

Benefits:

Sage is rich in nutrients — especially vitamin K — despite being low in calories. One teaspoon (0.7 grams) boasts 10% of your daily vitamin K needs.
It is loaded with antioxidants.
Sage may help reduce the intensity and frequency of menopause symptoms, such as hot flashes and irritability.
May support oral health.
May support blood sugar levels.
Studies show that sage may improve memory, brain function and symptoms of Alzheimer’s disease.
Intake of sage and sage products have been shown to lower “bad” LDL cholesterol levels and raise “good” HDL cholesterol levels.
May protect against certain cancers.
Sage has been linked to other potential health benefits, such as relieving diarrhea, supporting bone health and combatting skin aging.

How to grow?

Plant sage in full sun.

Sage should be planted in well-draining soil; it won’t tolerate sitting in wet soil.

The easiest and best way to start sage is from a small plant. Set the plants 2 feet apart.

You can also sow seeds up to two weeks before the last frost date. (See local frost dates.) Plant the seeds/cuttings in well-drained soil 1 to 2 weeks before the last spring frost.

For best growth, the soil should be between 60º and 70ºF.

Plants should grow to be between 12 and 30 inches in height.

In the garden, plant near rosemary, cabbage, and carrots, but keep sage away from cucumbers.

There are so many varieties of sages native to different parts of the world. Do check out our references at the bottom for further information on which sage plants can thrive in your surroundings based on climate, topography etc.

Recipes:

Roasted new potatoes with rosemary and sage

Ingredients:

1½ pounds new potatoes scrubbed

¼ cup olive oil canola oil works fine too

6 cloves garlic peeled and crushed with a garlic press or the side of a knife but be careful

1 tablespoon fresh rosemary finely minced

1 tablespoon fresh sage finely minced

salt & pepper to taste

Method:

Preheat the oven to 350º F. While the oven is heating, prep the ingredients.
Combine the olive oil, garlic rosemary and sage in a mixing bowl. Add the potatoes and toss until the potatoes are well coated with the herb/oil mixture.
Season with salt and pepper and toss again.
Transfer the potatoes to a shallow ovenproof container large enough so there's only a single layer. You can also use a shallow baking pan or even a sheet pan.
Roast the potatoes for about for about 45 minutes until they are just tender.
A good way to check is to stick the tip of a knife into a potato. If there is little or no resistance, the potatoes are done. If there is, let them cook for a few minutes more.
When done, remove and serve immediately.

Fried eggs with sage

Ingredients:

1 tbsp of olive oil

1 pinch of fresh sage leaves

1 egg

Method:

Heat a large frying pan, add the oil and then the sage leaves. Once they have fried to a translucent colour move them over to the side of the pan and add the egg.

Pop the fried sage on top of the egg and season with salt and pepper. Serve with well buttered toast.

Butter and sage carnaroli risotto with lime and Grana Padano

Ingredients:

BUTTER AND SAGE SAUCE

250g of butter

15g of sage

5g of garlic, peeled

1 pinch of salt, preferably from Cervia

1 pinch of Sarawak black pepper

25g of Grana Padano, grated

FOR THE RISOTTO

1 lime

1.5l vegetable stock

olive oil

320g of carnaroli risotto rice

1 pinch of salt, preferably from Cervia

1 pinch of Sarawak black pepper

40g of Grana Padano, grated

Method:

1.Begin by preparing your butter and sage sauce. Melt the butter in a frying pan set over a low heat. Add the sage, garlic, salt and pepper. Cook gently until the butter starts to gently foam and the sage and garlic become fragrant

250g of butter

15g of sage

5g of garlic, peeled

1 pinch of salt, preferably from Cervia

1 pinch of Sarawak black pepper

Add the cheese, transfer to a blender and blitz on a high speed until emulsified. Strain through a sieve into a bowl set in an ice bath to rapidly cool and set aside in the refrigerator

25g of Grana Padano, grated

To prepare the risotto, begin by peeling your lime, trying to avoid the bitter white pith. Slice the lime peel into a very small brunoise. Juice the lime and set the zest and juice aside separately

1 lime

Place the vegetable stock in a large pan and warm through over a medium heat

1.5l vegetable stock

Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn

320g of carnaroli risotto rice

olive oil

Lightly season the rice and add a ladle of the hot vegetable stock, allowing the stock to be absorbed as you constantly stir before adding another. Repeat this process for 15–20 minutes, until the risotto is thick and creamy and the rice grains are cooked but still have a little bite in the centre
Once the texture is to your liking, remove from the heat and stir in the chilled butter, sage and cheese mixture. Season to taste

1 pinch of Sarawak black pepper

pinch of salt, preferably from Cervia

8.Serve on a soup plate. Finish with the lime zest, lime juice and the remaining Grana Padano

References: