Sage is very aptly named. Both its Latin name (Salvia – to heal, to save) and common name (Sage – wisdom) allude to our ancestors deep appreciation and knowledge of the healing qualities of this plant. Once prized as an excellent tonic to sharpen the memory, enhance mental faculties and soothe the nerves, one quote from medieval times asks “Why should a man die whilst sage grows in his garden?”. An old English equivalent states ‘He that would live for aye, must eat Sage in May.’
Many will know sage as a stuffing or seasoning for fatty meats or ‘rich’ foods but few will know why – it is the perfect choice given how it enhances all digestive processes but particularly the efficient metabolism of fats. Yet sage has a long history of medicinal use including fevers and infections, drying up milk supply ready for weaning, reducing hot flushes and sweating, promoting proper blood circulation and wound healing.
Its interesting how many powerful healing plants fall out of favour as medicines but still cling on as culinary herbs. With such a wide spectrum of health applications its time to promote sage from the herb rack in to the medicine cabinet.
Further information on the many medicinal uses of sage, how to prepare it and correct dosage can be found on our main website here.