Sage is a shrubby plant with green, and sometimes purple, wrinkled leaves. Its bluish-purple flowers appear from early to late summer. There are over 750 species but by far the most widely used is Salvia Officinalis or Common Sage. The name 'Salvia' comes from the Latin 'salveo' which means 'I heal' and sage has featured strongly over the centuries as a healing agent for many ailments.

Sage has a proven track record as an astringent, antiseptic, antibiotic and anti-inflammatory. It can stop the bleeding of wounds and cleanse ulcers and sores. The Greeks used it to heal consumption (TB)and snake bites. In the 17th century the Chinese valued it so highly that they would trade three chests of China tea for one of sage leaves. In modern times sage has shown itself to be of excellent benefit to sufferers from laryngitis, tonsillitis and sore throats.

In the culinary world, sage is still much loved by traditional cooks as the number one flavour enhancer in stews, casseroles and stuffings with onion. It is a wonderful aid to digestion, helping to break down fatty acids.

With so many artificial flavours at our disposal, it is good to know that Mother Nature continues to provide us with a source of health and gastronomic delights. Long live the sage.

Learn more about this author, Carol Webb.
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