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Culinary sage contains generous quantities of vitamins A and C
and can be used in a myriad of recipes. Because of its strong flavor,
it can overwhelm so should be used sparingly; unlike the more delicate
herbs, it can be added at the beginning of cooking and pairs nicely
with other strongly flavored herbs, such as rosemary, thyme, savory,
and oregano as well as the lemon herbs.
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Long used as a digestive aid, sage goes well with
fatty foods, such as pork, liver (or pate), and sausages. Although
North Americans most commonly associate sage with stuffing for poultry
or pork (where about 1 tablespoon of minced sage leaves is added
for each cup of stuffing), it has many uses in European and Mediterranean
cuisines, especially Italian dishes, such as pizza, foccaccia, saltimbocca,
gnocchi, and pasta. It blends well with mild cheeses; try a little
sage on a grilled cheese sandwich made with fontina cheese and dark
bread. Marinate a goat cheese with olive oil, peppercorns, garlic,
and some small sage leaves. Or add one-quarter cup minced sage leaves
to an 8-ounce package of cream cheese and let sit for at least an
hour before spreading on bagel chips.
Medicinal;
For thousands of years sage has been used for a variety of culinary
and medicinal purposes. It has been used in connection with sprains,
swelling, ulcers, and bleeding. As a tea, sage has been administered
for sore throats and coughs. Herbalists have also used this herb
for rheumatism, menstrual bleeding, strengthening the nervous system,
improving memory, and sharpening the senses.
How does sage work?
Sage oil contains the chemical substances alpha- and beta-thujone,
camphor, and cineole as well as other constituents including rosmarinic
acid, tannins, and flavonoids. Even today, in many European countries
sage is used medicinally as a gargle for sore throat and inflammation
of the mouth and gums. Clinical studies also indicate that the substance
found in sage oil may also offer antibacterial, antifungal, and
antiviral effects, explaining much of its medicinal activity.
In Germany, sage herb is commonly used for upset stomach and excessive
sweating. In England, sage is used for some symptoms of menopause.
Sage Dosage and Administration
For a variety of conditions including mouth inflammation, gingivitis
and sore throats, add 3 grams of sage leaf to 150 ml of boiling
water, strain after 10 minutes and then let cool. The resulting
tea can then be used as a mouthwash or gargle a few times a day.
As an internal supplement 5 ml of fluid extract can be diluted in
a glass of water and taken three times a day.
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