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14-September-2008 18:38:45 - sage Common sage flowers flowers Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Lamiaceae Genus: Salvia Species: S. officinalis Binomial name Salvia officinalis L. Painting from Koehler's Medicinal Plants 1887 Painting from Koehler's Medicinal Plants 1887 Common sage Salvia officinalis is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to the Merranean region. It is much cultivated as a kitchen and medicinal herb. Common sage is also grown in parts of Europe, especially the Balkans for distillation of the essential oil, though other species, such as Salvia triloba may also be harvested and distilled with it. It is also called Garden sage, Kitchen sage, and Dalmatian sage. The word sage or derived names are also used for a number of related and non related species. Contents 1 Usage 2 Spiritual use 2.1 Culinary use 2.2 Medicinal use 3 Cultivars 4 Quotes 5 See also 6 References 7 Sources 8 External links Usage Spiritual use Sage has been known to be used for spiritual and sometimes supernatural purposes. Many use sage while performing an exorcism with the belief that burning the sage will drive out dark entities and demons. Sage is also used in the practices of Witchcraft and Wicca. Culinary use As a herb, sage is considered to have a slight peppery flavour. In Western cooking, it is used for flavouring fatty meats especially as a marinade, cheeses Sage Derby, and some drinks. In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavouring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sautéd in olive oil and butter until crisp, then plain or stuffed pasta is added burro e salvia. In the Balkans and the Middle East, it is used when roasting mutton. Medicinal use The Latin name for sage, salvia, means to heal. Although the effectiveness of Common Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an anhidrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic.1 In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease.2 Internally for indigestion, gas, liver complaints, excessive lactation, excessive perspiration, excessive salivation, anxiety, depression, female sterility, menopausal problems.It is astringent and stimulant in its properties and used to treat joint pain like Sandhivata, Amavata Externally for insect bites, throat, mouth, gum, skin infections, vaginal discharge. The strongest active constituents of Sage are within its essential oil, which contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, cornsole, cornsolic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavone glycosides, and estrogenic substances.1 Sage leaves - first variety Sage leaves - first variety Sage leaves - second variety Sage leaves - second variety Toxic in excess or over long periods. Contraindicated during pregnancy and for epilepsy. Caution is indicated when used in conjunction with central nervous system stimulants or depressants.1 Cultivars A number of cultivars of the plant exist. The majority of these are cultivated more often for ornament than for their herbal properties. All are valuable as small ornamental flowering shrubs, and for low ground cover, especially in sunny dry situations. They are easily raised from summer cuttings. Named cultivars include 'Purpurascens', a purple-leafed cultivar, considered by some to be strongest of the garden sages, 'Tricolor', a cultivar with white, yellow and green variegated leaves, 'Berggarten', a cultivar with large leaves, 'Icterina', a cultivar with yellow-green variegated leaves, 'Alba', a white-flowered cultivar, 'Extrakta', has leaves with higher oil concentrations. 'Lavandulaefolia', a small leaved cultivar. Quotes Why should a man die whilst sage grows in his garden? -attributed to Martin Luther Why should a man die whilst sage grows in his garden, if not because nothing can stand against death? -attributed to Hildegard of Bingen Cultivate poverty like a garden herb, like sage. -Henry David Thoreau in the conclusion to Walden See also Thujone Essential oil Aroma compound Salvia References ^ a b c Sage. OBeWise Nutriceutica. Applied Health. Retrieved on 2008-02-04. ^ Akhondzadeh S, Noroozian M, Mohammadi M, Ohadinia S, Jamshidi AH, Khani M. 2003. Salvia officinalis extract in the treatment of patients with mild to moderate Alzheimer's disease: a double blind, randomized and placebo-controlled trial. J Clin Pharm Ther 28 1: 53-9. doi:10.1046/j.1365-2710.2003.00463.x. PMID 12605619. Sources The Herb Society of America New Encyclopedia of Herbs Their Uses, Deni Bown New York: DK, 2001 External links Medicinal use: from appliedhealth.com Medicinal use, modern and historical: from botanical.com Wikimedia Commons has media related to: Salvia officinalis v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Common_sage Categories: Herbs | Salvia | Medicinal plants Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Bosanski БългарÑ?ки Català Česky Dansk Deutsch Ελληνικά Español Esperanto Ù?ارسی Français Hrvatski Italiano Magyar Nederlands 日本語 LatvieÅ¡u ‪Norsk bokmÃ¥l‬ Polski Română Runa Simi РуÑ?Ñ?кий SlovenÄ?ina SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Suomi Svenska ä¸æ–‡ This page was last modified on 13 September 2008, at 02:3
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