Sage

Detailed Description

This evergreen subshrub bears elongated, silvery-gray leaves that feel velvety and release a pine-like scent when gently rubbed between your fingers. From May to July, the plant produces flowers that can be purple, pink, or white. The leaves can be harvested and used fresh or dried throughout the summer, from May to September.

Sage is popular in natural medicine and widely used as a culinary herb. The leaves have a mild, spicy, slightly bitter flavor that fully develops with heat. Sage leaves add a unique, savory aroma to savory dishes and can also be eaten raw, like its flowers. To make an herbal infusion, you steep fresh or dried sage leaves in boiling water. Additionally, the plant's above-ground parts are used to extract essential oil, known as sage oil, which flavors ice cream, candies, and baked goods.

History

The name Salvia derives from the Latin word "salvare," meaning "to heal," or "salvus," which translates to "healthy." Some species, like the Common Sage Salvia officinalis or Meadow Sage Salvia pratensis, have been used as medicinal plants for centuries. Indigenous peoples in America and China, as well as ancient Greeks, used sage as an herbal remedy. During the Middle Ages, interest in Common Sage grew, becoming a part of monastic medicine.

Interesting Facts

• In 2023, the Study Group for the Developmental History of Medicinal Plants at the University of Würzburg named Common Sage the Medicinal Plant of the Year.
• The sage species Salvia elegans has a pineapple-like scent and is often used to enhance the flavor of refreshing drinks, fruit salads, or desserts.
• Sage comes in various colors, shapes, and sizes, making it a versatile choice for ornamental gardens and an appealing attraction for insects.