Ingredient of the week: Sage leaves

Once again walking into a fancy hotel with a weird name will teach you something about herbs you never thought you would come across.

I mean I have heard of sage leaves but I never thought I would eat them anytime soon but once I did, my mind was blown.

Sage leaves belong to the mint family alongside oregano, rosemary, basil and thyme. They have a strong taste and are very aromatic as well.

Most people describe its taste as sort of peppery with traces of mint and lemon. This is why is best served with dishes that can hold their own flavours lest you spoil the broth.

Anyway, other than being a strong herb, sage leaves are packed with a number of nutrients and compounds useful to the body.

For instance, if you want an abundant source of magnesium, zinc, copper and vitamins K, A, C and E, sage leaves have your back.

Furthermore, they contain antioxidants as well that help to boost your body’s defenses and kill off any radicals that are linked to chronic diseases.

Also did you know that just by chewing sage leaves you can promote your dental hygiene? Sage contains antimicrobial properties that neutralize microbes that lead to dental plaque.

And when it comes to diabetes, sage leaves are traditionally known to lower blood sugar levels by increasing insulin effects in the body.

Last but not least if you are looking for a herb to boost your memory and brain function, this definitely the herb for you. Sage contains antioxidants that boosts your brain function and defense system.

Sage leaves can be dried and used for a longer time, made into oils as well but for the best effects, most people prefer their herb fresh and raw.

In case you are wondering, you can take your sage leaves in tea, pasta, roasted chicken or pesto, it really has no limit.