Jerusalem sage, Salvia hierosolymitana, is a wild edible sage. Because the common English name Jerusalem sage can refer to other plants, identify it by the botanical name when foraging or growing it. The leaves are broad, tender, and especially good for stuffing. In local markets they are sometimes mistakenly called ox tongue leaves, and they can also be grown in a home wild-food garden.
Substitution note: If fresh Salvia hierosolymitana is not available, grape leaves are the closest familiar wrapper. Swiss chard, collard greens, or tender cabbage leaves can also work after blanching, though the flavor will be different.
Foraging note: Use only leaves you can identify with certainty as edible Jerusalem sage, Salvia hierosolymitana. In English, the common name Jerusalem sage can refer to different plants, so do not rely on the common name alone.
Ingredients:
- Jerusalem sage leaves (Salvia hierosolymitana)
- 1 cup (about 160 g) baladi freekeh, or another good freekeh
- 1.1 lb (500 g) ground meat
- 1 onion, finely chopped
- Olive oil
- Salt, to taste
- Juice of 1/2 lemon
- 1/2 cup (120 ml) water
Instructions:
- Soak the freekeh in water for about 2 hours before cooking.
- Blanch the fresh Jerusalem sage leaves in boiling water for 3 minutes, so they are easier to roll.
- In a bowl, mix the soaked freekeh, ground meat, chopped onion, and a little salt to taste.
- Spread one Jerusalem sage leaf on a work surface. Place a small amount of the freekeh-meat mixture in the center and roll the leaf around the filling, the way you would roll grape leaves.
- Line the bottom of a medium pot with a few sage leaves, then arrange the stuffed leaves tightly inside the pot.
- When the pot is full, pour in 1/2 cup (120 ml) water. Sprinkle with salt, drizzle with olive oil, and squeeze in the juice of 1/2 lemon.
- Cover the pot and cook over low heat for about 30 minutes.
