Sage Leaves Cut

Botanical Name:  Salvia officinalis

 Common Name:

• English:  Dalmatian Sage, Garden Sage, True Sage
• Also, known as:  Salbei, Sauge, Salvia, Salvia Grande, Tan shân, Salbia, Wild Sage, sawge, Broad-leaved sage. Narrow-leaved sage. Salvia salvatrix, salie, sauge, Echter Salbei, Gartensalbei, faskomilo, salvia officinal, Salvia Sefakuss, Spanish sage

Origin: Egypt

Harvested: Cultivated

 Parts Used:  Leaves.                                                             

General Information:

The common sage, the familiar plant of the kitchen garden, is an evergreen undershrub, not a native of these islands, its natural habitat being the northern shores of the Mediterranean. It has been cultivated for culinary and medicinal purposes for many centuries in England, France, and Germany, being sufficiently hardy to stand any ordinary winter outside.

Sage generally grows about a foot or higher, with wiry stems. The leaves are set in pairs on the stem and are 1 to 2 inches long, stalked, oblong, rounded at the ends, finely wrinkled by a strongly-marked network of veins on both sides, grayish-green in color, softly hairy and beneath glandular. The flowers are in whorls, purplish and the corollas lipped. The strong aromatic camphor odor is a characteristic of Sage, and it has a warm, slightly bitter taste They blossom in August. All parts of the plant have a strong, scented odor and a warm, bitter, somewhat astringent taste, due to the volatile oil contained in the tissues.

Sage is found in its natural wild condition from Spain along the Mediterranean coast up to and including the east side of the Adriatic; it grows in profusion on the mountains and hills in Croatia and Dalmatia.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanical. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, Stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.