Much more than a garden herb! Sage (Salvia officinalis) is an aromatic herb from the mint family (Lamiaceae) and is cultivated for its pungent leaves. It is native to parts of the Mediterranean region and the Middle East. Sage contains up to 2.5% essential oil, mainly thujone and borneol, contributing to its distinctive aroma, which can be enhanced by rubbing the leaves of the plant. The name Salvia comes from the Latin word salvere, meaning "to be in good health".
Steeped in Tradition
So how was this herb, with such a wonderful name, traditionally used?
Sage has a deep history of traditional use. In medieval Europe, sage was believed to strengthen memory and promote wisdom. In ancient Egypt it was used to treat stomach ailments and toothache. Through the works of the Romans, Plinius, Dioscorides and Galen, its use has been documented for coughs and menstrual irregularities.
In 1555, Hieronymus Bock recorded this summary of sage:
“Of all the bushes, there is scarcely a bush like Sage, as it can be used in medicine, for culinary purposes, cellars, for the rich and poor. Sage wine, or the herb boiled in wine, eases pain in the sides, warms the liver and womb, quickens the senses and aids female illnesses. It helps with colds and flu, not drunk on its own but also by rubbing it into the limbs. A concoction of Sage can be used to clean out the intestines. Sage boiled in water cleans and heals minor wounds and bites and heals scabs. Rubbing teeth with fresh Sage leaves keeps them firm and clean. Sage boiled in wine and used as a gargle soothes sore throats and gullets.”
Modern Times
With such an array of historical uses, how is sage viewed today?
In Western herbal medicine, sage has traditionally been used to help manage excessive perspiration, including sweating associated with menopause. It has also been used traditionally to support digestive comfort and help calm nervous tension.
Sage has a long history of use in herbal practice and continues to be of interest among herbalists and researchers alike. However, many of its historical uses are based on traditional knowledge rather than modern clinical evidence.
Sage has also been traditionally used as a gargle in herbal practice.
A Place in the Kitchen
How about using sage in the kitchen?
Common garden sage has a long history of culinary use. It is best used fresh as whole leaves or ground up, although it can also be easily dried.
Sage is perfect for traditional chicken stuffing or paired with meats such as pork and sausages. It is also used in vinegars and as a garnish for salads, butter and cheese.
References
Braun & Cohen, Herbs & Natural Supplements Vol 2, 4th ed.
Encyclopaedia Britannica https://www.britannica.com/plant/sage-plant
Ghorbani A, Esmaeilizadeh M (2017) Pharmacological properties of Salvia officinalis and its components. J Tradit Complement Med 7: 433–440
Online Etymology Dictionary https://www.etymonline.com/
This article is intended for educational purposes only and is not intended to diagnose, treat, cure or prevent any disease. Always seek advice from a qualified healthcare professional regarding your individual health needs. Always read the label and follow the directions for use.
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