Sage Leaf Rubbed, Organic, 1/2 lb.

(SLR-2)
Salvia officinalis  |  Origin: Egypt
$8.75
Out of stock

USDA Organic

Often used in poultry dishes and the many variations of "stuffing", Sage Leaf, or garden sage, can be found growing in many gardens for its ornamental beauty as well as its medicinal and culinary uses.

An herb with antibiotic properties, Sage is often used to season fine meats and savory dishes. Along with it’s delicious flavor, it also has many beneficial properties that may help support a healthy immune system, better memory retention, darken greying hair, and a more balanced transition for women experiencing menopause.


Common Names: Sage, garden sage, meadow sage

Excerpts from Herbal Antibiotics
Though not as strong as some other herbs, the sages have been used for at least two millennia in all cultures where they grow for persistent bacterial infections within and without the body. Sage leaf's moderate yet consistent antibacterial activity and good taste make them especially useful because of their traditional use in food. Furthermore, their good taste and reliable action make them especially suited for children.

Decoction for Colds and Flu

  • 1 ounce dried Sage leaf
  • 3 cups water
  • Honey
  • Juice of 1 lemon
  • Cayenne

1. Boil the Sage leaf at a slow boil in 3 cups water until liquid is reduced by one half. Let cool.
2. Strain liquid, and press the Sage leaf to remove as much liquid as possible.
3. Reheat to barely hot, and add fresh wildflower honey to taste. Let cool; add juice of 1 lemon and a pinch of Cayenne.
4. Store in refrigerator.

To Use: Take 1 tablespoon (cold) to 1 cup (hot) as often as needed for the beginning of throat or upper respiratory infections.

Excerpts from The How to Herb Book
Sage Leaf:

  • Used to cook with, good for digestion.
  • The tea has been used as a hair rinse to return hair to its natural color and for baldness.
  • Used for nerve related problems such as headaches.

Excerpts from Practical Herbalism
Among the ancients and throughout the Middle Ages, Sage was held in high esteem. Hippocrates asked, “Cur moriatur homo cui Salvia crescit in horto?” (Why should a man die while Sage grows in his garden?). In old England, another tradition maintained that the wife rules where Sage grows by the garden gate, but Gerard went on to credit it as being, “singularly good for the head and brain, it quickeneth the senses and memory, strengtheneth the sinews, and taketh away shaky trembling of the members.” Culpeper says, “It is good for the liver and to make blood. A decoction of the leaves and branches of sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become dark. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly. Sage is of excellent use to help the memory, warming and quickening the senses.”

Later, Maud Grieve tells us, “Sage tea is a valuable agent in the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases, and has considerable reputation as a remedy, given in small and oft-repeated doses. It is highly serviceable as a stimulant tonic in debility of the stomach and nervous system and weakness of digestion generally. It was for this reason that the Chinese valued it, giving it the preference to their own tea. A cup of the strong infusion will be found good to relieve nervous headache.” She also relates that the fresh leaves, rubbed on the teeth, will cleanse them and strengthen the gums.

Special considerations:
Most herbals recommend against taking sage while pregnant. It should not be taken in therapeutic doses while nursing until weaning, as it can be used to dry up the flow of milk. Amounts used as a culinary seasoning do not have that effect.

Notes:
The oils and components of sage are extremely sensitive, and the dry herb should be stored with care. Leave as whole as possible, and protect from heat, light and air. Powdered or ground herb should be discarded after 48 hours.

Excerpts from Nutritional Herbology
Sage is a common culinary herb, being used to flavor wines, preserves, cheeses, poultry and meats. There is no more wholesome way of taking it than to eat the leaves with bread and butter. It is used in domestic medicine for mouthwash, gargles, fevers and upset stomach.

Sage extracts have strong antioxidant activity due to the presence of labiatic acid and carnosic acid. This property is employed to cure meats, to preserve other foods and to suppress the odor of fish. Sage is a stimulant, astringent and carminative.

The Chinese value it in treating yin (cold) conditions such as weakness of the stomach, nerves and digestive system. Sage also has the ability to decrease perspiration (antihydrotic) which makes it useful to desert peoples and in deodorant preparations.

Sage is a member of the labiatae or mint family. Most mints, including sage, are aromatic herbs whose volatile oils are the desired medicinal principle.

Contains aromatic compounds that increase the production of digestive fluids, are antiseptic and are powerful antioxidants. It also contains astringent compounds that shrink inflamed tissue and decrease perspiration.

Sage is high or very high on the following nutrients:

  • Calcium
  • Crude Fiber
  • Magnesium
  • Potassium
  • Thiamine
  • Vitamin A
  • Zinc

From Our Reading and/or Experience...

  • Medicinal amounts of Sage have been used to stop the production of breast milk (this does not include using it as a spice). Be advised, too much use of it during pregnancy or nursing, can have that effect.
  • We use it often in tea and tincture combinations and in capsules. Of course, it can be used in many other types of remedies.
  • Sage is a food and spice. Thus, we keep it in the kitchen as all other food ingredients. We add it to many dishes to enhance the flavor and add nutritional value to our foods.
  • It can be used as often as you would like, and in any way you choose.
  • As is the case with most spices, Sage should be stored in a dark, dry, and cool place.
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    WHAT YOU'LL NEED


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    1. Simmer the Sage leaf in 3 cups of water until liquid is reduced by one half. Let cool.
    2. Strain liquid and press the Sage leaf to remove as much liquid as possible.
    3. Reheat to barely hot, and add honey to taste. Let cool; add juice of 1 lemon and a pinch of Cayenne. Store in refrigerator.

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