Product: Organic Sage
Latin Name: Salvia officinalis
Plant Family: Lamiaceae
Other Names: Garden Sage, Common Sage, Kitchen Sage, Culinary Sage, True Sage, Sawge, Shu-Wei-Tsao, Sauge, Salbei & Maryamiya.
Description: Sage is an aromatic semi-evergreen, perennial herb native to the Mediterranean, now cultivated throughout most temperate regions of the world. It grows to between 15cm to 1.5 metres with a spread of 45cm. The stems are square and covered in fine hairs, leaves are also slightly hairy and are approximately 3-7cm in length, oblong to lanceolate, greyish-green in colour with a finely serrated edge. The 2-lipped flowers form whorls of racemes on the top part of the stems and are lavender-blue in colour and 2cm in length.
Interesting Fact: Sage has been used for centuries, the ancient Greeks and Romans considered it a sacred herb as well as being medicinally beneficial, in the 17th century Nicholas Culpeper quoted 1st century A.D. Greek Physician Dioscorides ‘A decoction of the leaves and branches of Sage made and drank, saith Dioscorides, provokes urine, and causes the hair to become black.’ And also those of Matthiolus the 16th century Italian doctor and naturalist ‘Matthiolus saith, it is very profitable for all manner of pains in the head coming of cold and rheumatic humours: as also for all pains of the joints, whether inwardly or outwardly, and therefore helps the falling-sickness, the lethargy such as are dull and heavy of spirit, the palsy; and is of much use in all defluctions of rheum from the head, and for the diseases of the chest or breast’.
Ingredients: Dried leaves of organic Salvia officinalis.
Allergy Advice: Sage contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
SUGGESTED USESalvia officinalis is the best variety of sage to use for cooking and sage makes a great addition to savoury biscuits, scones and breads, it goes well with poultry and white meats, try liberally dusting a pork joint with sage before roasting; or gently separate with your hands the skin from the breast meat of a chicken or turkey, rub a little butter on the meat, then place a good shake or two of sage under the skin on each breast, pat down the skin, then roast and enjoy. Add to soups, stews and roasted vegetables, sage butter is lovely drizzled over steamed vegetables.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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