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Salvia officinalis or Culinary Sage
This will be the first of a new weekly segment focusing primarily on herbs. If anyone has suggestions or requests for specific herbs to be highlighted, please contact me at: brightmyer249@hotmail.com.
SAGE
Salvia officinalis - also known as Sage, Garden Sage, Culinary Sage, or Broad-leaf Sage - is a small evergreen shrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family, Lamiaceae. It is commonly grown as a kitchen and medicinal herb and is hardy in the Bluegrass region.
Habitat: Sage likes an average garden soil that is slightly alkaline and very well-drained with lots of sun. It is important to have well-drained soil because Sage does not like to have its feet wet (roots). Although classified as a perennial, for best results Sage plants may need to be replaced after 4 or 5 years due to the stems becoming woody and hard. Severely prune at least half of the top growth every spring in order to rejuvenate the plant. Sage is an easy plant to propagate by stem cuttings, both soft wood and hard wood cuttings.
Culinary Uses: Sage has a slight peppery flavor and is used for flavoring meats (especially chicken and pork), cheeses, and some drinks, and is used around the holiday season in dressings and stuffings.
Medicinal Uses: The Latin name for Sage, salvia, means “to heal". Through the years, it has been recommended for a number of ailments, including snake bites and female fertility. Scientific evidence supports its effects as an antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. In recent trial studies, it is being researched in the management of mild to moderate Alzheimer's disease.
Sage tea has also been proven to be a potent antiperspiring action. Sage infusions have a strong therapeutic effect on nighttime perspiration, especially in cases of hot flashes, neuroses and tuberculosis. The effect seems to reach its peak 2-3 hours after ingesting the tea and then gradually subsides. The response is attributed to some component of the volatile oil, but the exact active principle is unknown. .
Sage tea: Infuse in 1 quart of boiling water: a handful of fresh Sage leaves, 3 tsp of sugar, the juice of 1 lemon - allow to stand for half an hour and then strain. More or less sugar can be used to taste. Leaves gathered before flowering in May and be used fresh or dried for later use. The whole herb - for tonics - should be gathered just after flowering, in August.
**Please note: Do not use any herbal or alternative medicines without first consulting a physician.**
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