The Sage Wine

Cold days have come. Though the winter this year in my region looks rather like autumn, it is cold enough to say about influence of an external cold on humors of a human body.

First of all, cold influence affects digestion which is the base of humor’s generation. The external cold cools heat of a body and weakens digestive ability. It means that badly digested food generates surplus of phlegm and a lack of the other humors. To correct it, we should support digestive function of a stomach. There are many various herbal recipes for this purpose, but I here will dwell only on one herb – the sage.

The sage helps to digest fat and heavy food, therefore it can be used at cooking of fat meat etc. The famous historian and the expert on Russian traditional cuisine V.Pokhlebkin advised to use the sage in the cooking containing eggs, such as salads, omelettes etc.

The very interesting form of usage of the sage is the sage wine. It tones up a body, improves digestion, and some even consider it as the elixir of eternal youth.

To make the sage wine we need dried sage, red dry wine and honey.

We pour in a bank about half of litre of dry red wine.

We put there nearby 40 grammes of a dried sage. The more herb the stronger effect, but smack of a grass will be stronger, too. Therefore if the pleasant taste is important to you, put 40 grammes of sage or even a little less.

Then add one teaspoon of honey.

Let this mix draw during 10 days. Then filter it.

The sage wine is ready. Take it before meat.

It is tasty! Well, more or less

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