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The Latin botanical names comes from “salvere” which means “to be saved”
There are over 500 varieties of this herb and most are used medicinally throughout the world
From the Wikipedia: Sage- Salvia officinalis (Common Sage),
A small evergreen subshrub, used as a culinary herb
Ornamental and medicinal plants of the mint family
The best description would be a bush that grows about 1.5 to 2 feet high of woody consistency. The leaves are in pairs on the stem and oblong in shape in a greyish green color with soft hairy structures. This plant usually blooms in August but I have seen them bloom anytime throughout the summer. Blooms are purplish-blue in color.
Sage has one of the longest histories of use as culinary or medicinal use. Dioscorides reportedly used a decoction of sage to stop bleeding and to clean wounds/ulcers. Egyptians used sage as a fertility drug.
Internally a decoction or infusion is used in fevers, weaknesses of the stomach and nervous system. Sage has been found to be very valuable in the treatment of colds, sore throat and headaches.
Sage has an antispasmodic affect that reduces the tension of the smooth muscles of the digestive and the respiratory tract, excellent use of an inhalant in treatment of asthma.
This Mediterranean native is related to the oregano, rosemary, thyme, basil and yes, the lavender plants. It is very high in antioxidants and can help in protecting the body from damage caused by free radicals.
Growing sage is extremely easy. It can be grown in a pot on the sink, in a container in the garden or as a decorative plant in the garden. When grown in the garden it will need about a 2.5 foot area to grow.
Sage can be eaten fresh, dried, extract, decoctions and supplements.
Please see your physician before trying any herbal regime as some herbs can interact with medications.
Sage Healthy Recipe:
Brussels Sprouts with Chestnuts and Sage
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons reduced-sodium chicken broth
3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste
Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.
Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.
This recipe makes 12 servings.
(From: Eating Well)
Boil approximately one cup of water
Pour water over 1 Tablespoon fresh or dried herb.
Cover and let steep for 5 minutes
Add Lemon and Honey to taste
By covering the herb while steeping, it keeps the volatile oils from escaping. The volatile oils hold the essence of the healing properties and, in my opinion, also makes the tea taste better.
Respectfully submitted by BJL