What is SAGE?
Sage is an herb with oblong gray-green leaves which are used in cooking and herbal medicine. The herb has a pungent, mildly astringent, slightly bitter to peppery flavor which accents many foods including roasts, soups, savory sauces, and stuffing. The herb is also used in extracts and teas to improve digestive problems and to help regulate the menstrual cycle. Sage extracts and concentrated sage should be avoided by pregnant women, as the herb stimulates uterine contractions, and by people prone to convulsions and seizures, as sage contains a compound which can cause convulsions. Studies have also shown that sage has a compound which may enhance memory, although large amounts of it would need to be consumed. There are hundreds of species of sage in the Salvia genus, but the version most frequently used in cooking is Salvia officinalis. This variety of sage is native to Southern and Eastern Europe, and has been included in regional European cuisine for centuries. In addition, sage is w
Scientific name: Salvia Officinalis Other names: Red Sage, White Sage, Garden Sage, Wild Sage, Dalmatian Sage, True Sage, Garden sage, Broad-leafed Sage Sage comes from the Labiate or mint family. It is native to the cliffs of Dalmatia; the Mediterranean rim and the Adriatic Sea area. There is a plant that can be found in the western parts of the United States that looks like sage but in fact is a species of Artemisia, the family tarragon belongs to.
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