Also called culinary sage, garden sage or common sage, this is an evergreen, perennial herb of the mint family that grows well in just about any well-drained garden and will become shrubby after a few years. It has been used for centuries for cooking and medicine and has a reputation for protecting against disease.
Sage has been used medicinally as a styptic, a diuretic, and a tonic. It has also been used to stimulate menstruation and should not be taken in therapeutic quantities by pregnant women, though it is safe to use it for flavoring food.
Modern research has confirmed that sage is antibiotic and anti-fungal and can be used effectively in housecleaning and wound cleaning preparations. It has also shown promise in treating Alzheimer’s disease.
Sage is traditionally used in sausage recipes and to flavor roasted meats, particularly poultry and pork and chopped and added to stuffing for the same. It is also delicious with potatoes and cheese dishes and combines well with onions in whatever dish it flavors.
Folk wisdom says that sage improves the digestibility of fatty foods like pork, sausage, cheese, etc. It is also tasty in herbal butter.
Sage is wonderful in dishes prepared in honor of Samhain and Crone Goddesses and helps with explorations of the self (finding oneself) as well as managing the image you project to others. It is also grounding and useful for looking at options objectively when making important decisions
Culinary sage may be burned in place of white sage for smudging
Sage is rich in fiber, vitamin A, vitamin K, vitamin B6, folate, calcium, iron, magnesium, manganese
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