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Scientific name: Salvia Officinalis
Other names: Red Sage, White Sage, Garden Sage, Wild Sage, Dalmatian Sage, True Sage, Garden sage, Broad-leafed Sage
Sage comes from the Labiate or mint family. It is native to the cliffs of Dalmatia; the Mediterranean rim and the Adriatic Sea area. There is a plant that can be found in the western parts of the United States that looks like sage but in fact is a species of Artemisia, the family tarragon belongs to.
Sage can grow up to about 40 inches tall. The stems are squarish and are woody towards the base. Sage leaves are wrinkly like that of mint and have the same shape too, no surprise because sage and mint are related. The flowers are small and are violet in color, blossoming only in August. The name sage is derived from old Middle English and old French word sauge.
The leaves contain 2% thujone-rich essential oil, 5% catechin type tannin, starch, 5.6% resin, phosphoric salts, phenolic acids, traces of nitric acid and salts of potash and lime. Sage also contain vitamins A, C and B-complex, including a good amount of calcium and potassium.
In kitchens, it is used dried or fresh to spice up vegetable and meat dishes. The dried leaves have a stronger aroma than its fresh counterpart. When chewed, they impart a bitter astringent flavor.
Medicinal uses: Sage works to calm the central nervous system, thus it ca reduce anxiety and mild depression. It can also reduce fever and regulate menstruation. It has been proven to reduce perspiration and is used to treat people with night sweats. To make a mouthwash, stir one teaspoon of the dried leaves into one cup of hot boiling water. Let the tea cool before using. Gargle to relieve gum infections or drink the tea to improve digestion.
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