Apart from cooking, it is also found in various traditional European and Chinese medicines for its health promoting and disease preventing properties. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. It was indispensable in the Dark Ages. Chopped leaves flavor salads, pickles, and cheese. Sage is native to the Mediterranean region and is used fresh or dried as a flavouring in many foods, particularly in stuffings for poultry and pork and in sausages. Le Menagier de Paris, in addition to recommending cold sage soup and sage sauce for poultry, recommends infusion of sage for washing hands at table. [13] It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In past centuries, it was also used for hair care, insect bites and wasp stings, nervous conditions, mental conditions, oral preparations for inflammation of the mouth, tongue and throat, and also to reduce fevers.[8]. 'Icterina'[17] and 'Purpurascens'[18] have gained the Royal Horticultural Society's Award of Garden Merit. It belongs to … It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Sage is grown in the United States. Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Geographical Sources. However, this is one of the most strongly flavoured herbs used in kitchens and cooking worldwide, and the dried is just as good as the fresh.. Its use in medicine and food dates back to the ancient age of Egyptians and Greeks. The plant flowers in late spring or summer. Common sage is grown in parts of Europe for distillation of an essential oil, although other species such as Salvia fruticosa may also be harvested and distilled with it. [9] It was sometimes called S. salvatrix (sage the savior). "[11] Gervase Markham's The English Huswife (1615) gives a recipe for a tooth-powder of sage and salt. Sage has been used as a medicinal herb far longer than it has been a culinary herb. Whether you share more spiritual-related beliefs of sage or not, one thing is for sure: this herb and spice does have medicinal value. Sage, (Salvia officinalis), aromatic herb of the mint family (Lamiaceae) cultivated for its pungent leaves. Sage's botanical name comes from the Latin word "salvere," meaning "to be saved." Common sage, Salvia officinalis, grows about 2 feet tall with large, oval-shaped crinkly leaves. Crumble leaves for full fragrance. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage herb or garden sage is one of the traditional herbs known since ancient Roman times. Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads. Sage is prized as a seasoning for its strong aroma and earthy flavor. The name "Sage" comes from the Latin word salia, meaning to save. The uses and benefits ascribed to it are many and varied, and are often shared with related species. The two most common species are common sage (Salvia officinalis) and Spanish sage (Salvia lavandulaefolia). In addition, Native Americans use sage in a variety of physically healing methods including poultices, teas and baths. Choose sage by its fresh color and aroma. Some plants like cilantro/coriander can be both herb and spice. ... holy basil is considered a sacred herb in India. Kintzios, p. 10, "Absinthe and gamma-aminobutyric acid receptors", "Systematic review of clinical trials assessing pharmacological properties of Salvia species on memory, cognitive impairment and Alzheimer's disease", "Salvia (Sage): A Review of its Potential Cognitive-Enhancing and Protective Effects", Historical medicinal use: from botanical.com, "Pharmacological properties of Salvia officinalis and its components", https://en.wikipedia.org/w/index.php?title=Salvia_officinalis&oldid=1000171341, Articles lacking reliable references from July 2014, Creative Commons Attribution-ShareAlike License, 'Berggarten', a cultivar with large leaves, which rarely blooms, extending the useful life of the leaves, 'Extrakta', has leaves with higher oil concentrations, 'Icterina', a cultivar with yellow-green variegated leaves, 'Lavandulaefolia', a small leaved cultivar, 'Purpurascens' ('Purpurea'), a purple-leafed cultivar, 'Tricolor', a cultivar with white, purple and green variegated leaves, This page was last edited on 13 January 2021, at 23:07. by Naomi Gallagher. The binary name, officinalis, refers to the plant's medicinal use—the officina was the traditional storeroom of a monastery where herbs and medicines were stored. The common name "s… [7] Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailments—he went back to the Greek root for the name and called it lelifagus. Sage is a popular herb in both European and American cuisine. Herbs include basil, bay leaf, celery seed, chives, cilantro, dill, fennel, lemon grass, oregano, parsley, rosemary, sage, tarragon, thyme and more. There's also a variety called pineapple sage, which has an intensely sweet pineapple scent. When making a cup of spice or herb tea I nearly always recommend using fresh.. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Sage enhances pork, lamb, meats, and sausages. [1][3] S. officinalis has been classified under many other scientific names over the years, including six different names since 1940 alone. These results have been seen laboratory research and in controlled clinical trials. It’s used most often to add spice to poultry and other delicious dishes. Frequent harvesting and pruning help to reinvigorate sage plants. The leaf is the herb while the seed is the spice. Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). Sage is an herb. Sage (Salvia officinalis) is a perennial herb native to the Mediterranean region, recognizable by its soft, light gray–green leaves. While a sage plant is in its prime, it makes an attractive addition to both herb gardens and ornamental borders. This plant is most commonly grown for its flavor, but it also makes a tough, pretty perennial plant in the garden. [2], Salvia officinalis has been used since ancient times for warding off evil, snakebites, increasing women's fertility, and more. Luckily, growing sage and using it as a spice or tea is super easy and fun. [8], The plant had a high reputation throughout the Middle Ages, with many sayings referring to its healing properties and value. Sage appears in the 14th and 15th centuries in a "Cold Sage Sauce", known in French, English and Lombard cuisine, probably traceable to its appearance in Le Viandier de Taillevent. Rub Sage, cracked pepper, and garlic into pork tenderloin or chops before cooking. From medicinal to culinary use, sage has long been an herb garden staple. Common sage (Salvia officinalis), an herb is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. It has been grown for centuries in the Old World for its food and healing properties, and was often described in old herbals for the many miraculous properties attributed to it. Uses of common sage include: Small bunches of fresh sage are available year-round in many supermarkets. Some provide low ground cover, especially in sunny dry environments. The Romans referred to sage as the "holy herb," and employed it in their religious rituals. Sage is a spice that comes from a small perennial shrub of the mint family, Lamiaceae, that is native to the Mediterranean area. There are many species of sage. [6] Theophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Sage is also available in the form of tinctures, liquids, lozenges, tablets, and capsules. Salvia officinalis was described by Carl Linnaeus in 1753. Chef’s Article: Sage Is The Turkey Stuffing Herb. [5], Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. Sage is famous for it's culinary, medicinal, and ornamental uses. However, savory is popular in Canada and Canadian cooks use it for poultry in much the same way that sage is used in the United States and elsewhere. It grows spikes of spring flowers in different colors, including purple, blue, white, and pink. Is Cinnamon a herb or spice? [8] Sage is an herb from the mint family that has a sweet, yet savory flavor. Oregano, however, is an herb derived from the herbaceous oregano plant. The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. Sage is a staple herb in various cuisines around the world. Dill is another example. ... Ginger is a popular spice used in … Sage gets its name from the Latin word Salvere, which means “to save. *100% Amazing, 100% pure, 100% NON GMO, 100% Alkaline, Dr Sebi approved, No artificial Flavors, Kosher, No added sugars, Paleo-friendly, Vegan-friendly, Vegetarian-friendly, Whole30-friendly * 100% Money Back Satisfaction Guarantee The binary botanical name officinalis refers to plants with a well-established medicinal or culinary value.[1]. It … Sage has a fragrant aroma and an astringent but warm flavor. Many Americans recognize sage as the herb that shows up in most recipes for Thanksgiving turkey and stuffing. And while sage provides wonderful flavor to meals, it has even more important uses in the world of herbal medicine. Both herbs and spices can be used for savory dishes, desserts, jams, chutneys , dips, cocktails and mocktails. Greeks and Romans used it to cure snake bites and to invigorate the mind and body. Phlomis fruticosa (Jerusalem sage), a perennial herb Artemisia (genus), a large, diverse genus of plants with between 200 and 400 species belonging to the daisy family Asteraceae Artemisia tridentata (Sagebrush, big sagebrush, common sagebrush, blue sagebrush, or black sagebrush) Spices like cinnamon are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and crushed. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. Spices, on the other hand, come from the non-leafy parts, including roots, bark, berries, flowers, seeds and so on. It has a savory, slightly peppery flavor. Salvia officinalis has numerous common names. [2] Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Not all sage varieties are culinary; the most popular kitchen sage is called Salvia officinalis. In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. This delicious, healthy sage tea can be made with either the fresh or dried herb leaves. Sage is a very popular herbal spice. It also is grown in Albania, Montenegro, Bosnia and Serbia. [19], This article is about the culinary herb known as "sage". [15][16] The thujone present in Salvia extracts may be neurotoxic.[16]. Sage in particular has been purported to be a cure for many diseases, although these claims remain unproven. The essential oil contains cineole, borneol, and thujone. Pliny the Elder said the latter plant was called salvia by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. It is one of the most popular herbs in the United States. Its other names include common sage, garden sage and Salvia officinalis. In addition to culinary use, this herb is also used medicinally and even simply as an ornamental shrub. Fun Fact: Most herbs are believed to cure one disease or another. As such they are valued as small ornamental flowering shrubs, rather than for their herbal properties. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. The second most commonly used species of sage is Salvia lavandulaefolia, which shares a similar composition with Salvia officinalis, with the exception that lavandulaefolia contains very little of the potentially toxic GABAA receptor-antagonizing monoterpenoid thujone. Sage leaf contains tannic acid, oleic acid, ursolic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides, and estrogenic substances. This is the act of burning sage and using the smoke as a spiritual purification. Sage is a veteran herb and spice. Herbs are the leaves of the plant, such as rosemary, sage, thyme, oregano, or cilantro. The ancient Greeks and Romans administered sage for everything from snakebite to promoting longevity. Dried sage is the form most modern cooks use, but fresh sage can lend a lemony, lighter note to recipes. ], Some research has suggested certain extracts of Salvia officinalis and S. lavandulaefolia may have positive effects on human brain function, improving memory and attention in the young, old and those with Alzheimer's Disease. Highest quality Sage with rich delicious flavor. Sage quickly becomes a small woody shrub that can need replacing every three to four years. Sage's light blue flowers and gray-green foliage help it combine well with other plants in a flower border or container. The aromatic leaves of this herb are used to enhance memory, digestion, and overall immunity. Salvia officinalis (sage, also called garden sage, common sage, or culinary sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. [10] John Gerard's Herball (1597) states that sage "is singularly good for the head and brain, it quickeneth the senses and memory, strengtheneth the sinews, restoreth health to those that have the palsy, and taketh away shakey trembling of the members. This sharp-flavored legendary plant has long been recognized as "the guardian of herbs." Sage is grown in the United States. The leaf is used to make medicine. Top swordfish, tuna, steaks, chicken, and turkey pieces with Sage-lemon butter. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. It is a member of the mint family and has a unique flavor that can be described as minty and earthy with light piney and citrus notes. You can use herbs and spices in various ways: Whole spices or a bouquets garni. Recipe For Sage Tea. In the Levant and Egypt it is commonly used as a flavor for hot black tea, or boiled and served as an herbal drink in its own right. Ingredients: (Makes 2 cups) 2 cups water 2 tbsp finely … Like many herbs they can be killed by a cold wet winter, especially if the soil is not well drained. The common name "sage" is also used for a number of related and unrelated species. Sage, salvia officinalis, is a common cooking herb. setting sage to work Sage is a common herb in the kitchens of anyone who enjoys cooking. Cultivated forms include purple sage and red sage. There are many varieties of sage, but the species used for culinary purposes as a seasoning is known as common sage, garden sage, or Salvia officinalis. While fresh sage is seldom found in the supermarket, it is easy to grow in the garden. [4] It is the type species for the genus Salvia. Botanically known as Salvia officinalis, it is native to the Mediterranean region. Despite the common use of traditional and available herbs in French cuisine, sage never found favor there. While it is familiar to many, it has some unique characteristics and should be … Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). Sage is an herb used throughout history medicinally and spiritually. In favorable conditions in the garden, S. officinalis can grow to a substantial size (1 square metre or more), but a number of cultivars are more compact. Sage is a hardy perennial with pretty, grayish green leaves that like as good in a perennial border as they do in a vegetable garden. Spices include cardamom, cinnamon, allspice, cloves, nutmeg, pepper, turmeric, ginger, mace, saffron, vanilla, cumin, dill seed and more. Sage is most often used with poultry and pork but can also flavor cheese and wine. But they are easily propagated from summer cuttings, and some cultivars are produced from seeds. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs. In fact, it has a variety of uses you may never have heard about. [12] It appears in recipes for Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. Sage is an evergreen shrub with dusty gray-green leaves and woody stems. Dioscorides, Pliny, and Galen all recommended sage as a diuretic, hemostatic, emmenagogue, and tonic. Salvia officinalis (sage, also called garden sage, common sage, or culinary sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day, and for Sunday roast dinners. For other uses, see, An Anglo-Saxon manuscript read "Why should man die when he has sage?" In Britain, sage has for generations been listed as one of the essential herbs, along with parsley, rosemary, and thyme (as in the folk song "Scarborough Fair"). Cilantro leaves are an herb while the seeds, coriander, are a spice. Sage was steeped in hot water, as for tea, before tea became known. [14][unreliable source? Charlemagne recommended the plant for cultivation in the early Middle Ages, and during the Carolingian Empire, it was cultivated in monastery gardens. Cinnamon is a powdered spice that can be made from the bark of a few different trees that fall under the genus Cinnamomum. This herb is not a part of the mint family and is not as widely known as the others on this list. Use ground Sage sparingly; foods absorb its flavor more quickly than leaf Sage. Spring flowers in different colors, including purple, blue, white, and.... 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