Herbs > SAGE (Salvia Officinalis)
There are many sage varieties and here we are referring to White sage, a common
culinary herb native to Southern Europe, but now
cultivated worldwide. Its botanical name, Salvia,
stems from the Latin "Salvere"
"to be in good health, cure or save". This
indicates the wide range of beneficial effects the
Sage is anti-fungal, antiseptic and astringent. A
simple infusion can treat gingivitis, or sore
Pour 1 cup of boiling water over 1 teaspoon of dried
sage or 1 tablespoon of fresh sage. Leave to stand
for 15-20 minutes.
This should be
swilled about the mouth daily to treat gingivitis, or
gargled to treat a sore throat. Do not swallow.
A tonic to assist
the flow of irregular menstruation and ease menstrual
cramps can be made the same way as the infusion, but
halving the amount of sage used. The tonic should be
drunk like a tea. This will also ease stress and
available from health food stores, can be applied
topically to relieve pains associated with
Strong sage preparations are not recommended
for pregnant women or diabetics. Very large amounts
of sage can cause nausea, vomiting and stupor in
otherwise healthy individuals.
Sage is clearly a valuable culinary herb in a wide
range of dishes. While used traditionally to flavour
meat, combined with equal parts of rosemary and lemon
peel, it provides a delicious lift to vegetable soup.
insects from linen, sage leaves may be strewn amongst
Culpepers Complete Herbal (first published c.
1649) recommends a decoction of leaves and branches
of the sage plant to turn ones hair black!
Sage can easily be grown from a cutting.
Take a section about 12-15cm long from a healthy
mature plant, being sure to cut it on an angle with
sharp secateurs. Strip all the leaves from the bottom
10cm of the cutting and place it in a jar of water.
Leave the jar in a warm, light area until roots grow
Once roots grow on
the cutting, it can be planted directly into the
garden. Sage requires full sun and dry, sandy soil
with good drainage.
Horny Goat Weed
St Johns Wort
The Complete Book of Herbs