Salvia officinalis L.
Plant Family: Lamiaceae
Sold by the gram, $0.0683/g. Please bring or order a bag.
MAIL ORDER
Please order a minimum of 100g and buy a bag or tell us in the Comments with your order that you want us to pack your order in a repurposed bag.
OVERVIEW
The the leaves and stems of the common garden sage has been known and used for culinary and herbal purposes for centuries. The low-growing evergreen shrub is popular in nearly every European cuisine and is used variously to flavour meats, poultry, soups, puddings, cheeses, and vegetables. Its unmistakable peppery flavour makes it popular for use in poultry and pork stuffing, and to flavour and preserves sausage meats. "Why should a man die when sage grows in his garden?" Martin Luther is said to have asked in the middle ages, and his statement is reflected in the herb's Latin name salvia, derived from the Latin word to heal.
TYPICAL PREPARATIONS
Dried or fresh leaves in food, and as a tea. Sometimes found in washes and cosmetics.
SUMMARY
One of the more popular herbs in the Middle Ages through the 18th century, sage has drifted into lesser use as more delicate flavours grew more popular. The evergreen herb is enjoying a resurgence of late, in part based on its many uses and benefits. Sage can be used to flavour and preserve nearly any meat or cheese and is often used in soups and salads as well.
PRECAUTIONS
Specific: If consumption exceeds use as a spice then not for use in pregnancy or breastfeeding except under the supervision of a qualified healthcare practitioner.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
DISCLAIMER
The information presented on this website is for informational, reference and educational purposes only and should not be interpreted as a substitute for diagnosis and treatment by a health care practitioner.