Herbs & Botanicals

Product Description

Botanical Name: Salvia officinalis

Plant Family: Lamiaceae (Mint family)

Botanical Description:
Salvia officinalis, commonly known as sage, is a perennial woody herb native to the Mediterranean region. It typically grows between 30 to 60 centimetres in height, featuring square stems with opposite, oblong to lanceolate leaves that are grey-green in colour and covered with fine hairs. Sage leaves have a distinctively aromatic fragrance and a slightly bitter, earthy taste. The plant produces small, tubular flowers that vary in colour from blue to purple, arranged in whorls along the stem. Sage flowers bloom in late spring to early summer and are highly attractive to bees and other pollinators.

Introduction:
Sage has been revered for its culinary and medicinal properties for centuries, dating back to ancient civilizations such as the Greeks, Romans, and Egyptians. It is perhaps best known for its culinary uses as a flavourful herb in cooking, imparting a warm, aromatic flavour to dishes. In addition to its culinary applications, sage has a long history of use in traditional herbal medicine for its diverse therapeutic benefits. It is valued for its antimicrobial, antioxidant, anti-inflammatory, and astringent properties, as well as its ability to support digestive health, oral hygiene, and overall well-being.

Preparations:
Infusion: Prepare a sage infusion by steeping fresh or dried sage leaves in hot water for 10-15 minutes. Strain the infusion and drink it as a tea.
Mouthwash: Prepare a sage mouthwash by steeping fresh sage leaves in hot water for 10-15 minutes. Strain the infusion and allow it to cool before using it to rinse the mouth and throat.
Steam Inhalation: Add dried sage leaves to a bowl of hot water and inhale the steam.
Topical Application: Infuse sage leaves in oil (such as olive oil or coconut oil) to create a sage-infused oil. Apply the infused oil topically to the skin. Sage-infused oil can be used in massage or added to homemade salves and balms.
Culinary Use: Fresh or dried sage leaves can be used as a culinary herb to flavour a wide range of dishes, including soups, stews, sauces, meats, and vegetables. Add sage leaves to dishes during cooking to impart their aromatic flavour and culinary benefits.