Spotlight on Herbs: Sage

In tonight's blogpost, I'd like to put the spotlight on a herb that is well known to many for culinary purposes throughout the ages: Sage.

Origins

Sage is a native plant to the Mediterranean region, its scientific name of Salvia officinalis originates from the Latin word "salvere" which  means "to be saved." 

Sage from my herb garden. (Apothecarygreens.blogger.com.au)

Trivia

• In 2001 The International Herb Association named sage the herb of the year.
• The ancient Greeks and Romans used sage to preserve meat.

Cuisine

It has a strong flavour and is often used in stuffing for meat dishes. Sage and onion is a combination often used in stuffing  in traditional English cuisine.

Some great recipes using sage can be found on the BBC food site at this link

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close up of Sage leaf

Sage is also used medicinally

Sage contains phytosterols which are thought to assist in reducing cholestrol in humans.It also acts as an astringent and as an antiseptic and healer for mucous surfaces.

Used as a gargle  Sage can assist in the healing of minor throat irritations such as a sore throat caused by a common cold. 

Sage in a tea form is also thought to act upon the body to alleviate night sweats and excessive perspiration, as well as to assist regulate hormones in females including being used to help ease some symptoms of menopause.

Sage can also be used to dry up lactation, which is why large quantities of it should be avoided by nursing mothers!

CAUTION: using SAGE medicinally should be avoided in pregnancy.

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NOTE: The publication of information in this blog does not constitute the practice of medicine, and this information does not replace the advice of your health care provider.