Native to the Mediterranean, Garden or Purple Sage (Salvia officinalis) is one of over 500 species of Salvia used throughout the world for culinary, medicinal and/or cultivation purposes. The botanical name Salvia means “to cure” in Latin , a clue to it’s medicinal importance. Sage was traditionally used to flavor meats, ease sore throats and as a wound healer. It is an easy to grow shrubby perennial with thick greenish gray aromatic leaves bearing whorls of purplish flowers in the spring.
Sage is a classic remedy for soothing inflammations of the mouth, throat and skin. It’s antiseptic, astringent and relaxing actions calms the nervous and digestive systems easing indigestion, diarrhea and asthma. For women, sage reduces sweating (hot flashes) during menopause, encourages better menstrual flow and reduces the production of breast milk in lactating women. Pregnant women should avoid the use of Sage as it stimulates the muscles of the uterus.
Using sage to your favorite meats and fowl not only adds flavor it also helps digest grease in fatty foods as an added bonus. Dried Sage leaves can be taken internally as a tea and applied externally as a wash for the skin ulcers. Sage has a slightly warm, bitter and astringent taste. It combines well with Meadowsweet, Chamomile and Agrimony.
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The following article is for educational purposes and not intended for diagnosis. Always consult your health practitioner when needed.