Everything about Common Sage totally explained
Common sage (
Salvia officinalis) is a small
evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to the
Mediterranean region.
It is much cultivated as a
kitchen and medicinal
herb, and, according to certain sources, grows in every field. Common sage is also grown in parts of
Europe, especially the
Balkans for distillation of the
essential oil, though other species, such as
Salvia triloba may also be harvested and distilled with it.
It is also called Garden sage, Kitchen sage, and Dalmatian sage. The word
sage or derived names are also used for a number of related and non related species.
Culinary uses
As a
herb, sage is considered to have a slight peppery flavour. In Western cooking, it's used for flavouring fatty meats (especially as a
marinade),
cheeses
(Sage Derby), and some drinks. In
Britain and
Flanders, sage is used with
onion for poultry or pork stuffing and also in sauces. In
French cuisine, sage is used for cooking
white meat and in vegetable
soups.
Germans often use it in
sausage dishes, and sage forms the dominant flavouring in the
English Lincolnshire sausage. Sage is also common in
Italian cooking. Sage is sauteed in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia). In the
Balkans and the
Middle East, it's used when roasting
mutton.
Medicinal use
Actions
The Latin name for sage: salvia, means “to heal". Although the effectiveness of
Common Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an
antihydrotic,
antibiotic,
antifungal,
astringent,
antispasmodic,
estrogenic,
hypoglycemic, and
tonic. In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease.
Active constituents
The strongest active constituents of Sage are within its
essential oil, which contains
cineole,
borneol, and
thujone. Sage leaf contains
tannic acid,
oleic acid,
ursonic acid,
ursolic acid,
cornsole,
cornsolic acid,
fumaric acid,
chlorogenic acid,
caffeic acid,
niacin,
nicotinamide,
flavones,
flavone glycosides, and
estrogenic substances.
Medicinal uses
Internally for
indigestion,
gas,
liver complaints, excessive
lactation,
excessive perspiration, excessive
salivation,
anxiety,
depression, female
sterility,
menopausal problems.
Externally for
insect bites, throat, mouth, gum, skin
infections,
vaginal discharge.
Health precautions
Toxic in excess or over long periods.
Contraindicated during pregnancy and for epilepsy. Caution is indicated when used in conjunction with
central nervous system stimulants or depressants.
Cultivars
A number of
cultivars of the plant exist. The majority of these are cultivated more often for ornament than for their herbal properties. All are valuable as small ornamental flowering shrubs, and for low
ground cover, especially in sunny dry situations. They are easily raised from summer
cuttings. Named cultivars include
- 'Purpurascens', a purple-leafed cultivar, considered by some to be strongest of the garden sages,
- 'Tricolor', a cultivar with white, yellow and green variegated leaves,
- 'Berggarten', a cultivar with large leaves,
- 'Icterina', a cultivar with yellow-green variegated leaves,
- 'Alba', a white-flowered cultivar,
- 'Extrakta', has leaves with higher oil concentrations.
- 'Lavandulaefolia', a small leaved cultivar.
Quotes
Further Information
Get more info on 'Common Sage'.
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