Know your food
# 67. Common sage
Salvia officinalis / sage / garden sage / common sage is a perennial, evergreen sub shrub with woody stems, grayish leaves, and blue to purplish flowers.
It is native to the Mediterranean region but it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use. In modern times as an ornamental garden plant. The common name “sage” is used for a number of related and unrelated species.
Common sage is grown in parts of Europe for distillation of an essential oil. In Britain sage is one of the essential herbs, along with parsley, rosemary and thyme. It has a savory and slightly peppery flavor. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery.
In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken. Despite the common use of traditional and available herbs in French cuisine, sage never found favor there.
Salvia and “sage” are derived from the Latin
salvere (to save), referring to the healing properties attributed to the various Salvia species. It has been recommended at one time or another for virtually every ailment.
Modern evidence shows possible uses as an anti sweating agent, anti biotic, anti fungal, astringent, anti spasmodic tonic.
Investigations have taken place into using sage as a treatment for Alzheimer’s disease. Sage leaf extract may be effective and safe in the treating heperlipidemia.