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Garden Sage (Salvia officinalis) is a low-growing evergreen shrub in the mint family, widely found around the world. For centuries, it has been a go-to herb for flavoring culinary dishes. In addition to its use as a seasoning, sage has long been valued in traditional European herbalism for its healthful properties. Sage leaves can be brewed as tea, made into an extract, or used as a spice in cooking.

Culinary and Herbal Use

Garden sage is renowned for its bold, peppery flavor, making it a popular addition to European cuisines, where it enhances a variety of proteins, soups, cheeses, puddings, and vegetables. It’s particularly favored for stuffing and heartier dishes. The Latin name Salvia, meaning “to heal,” reflects the historical use of sage, as seen in the famous quote attributed to Martin Luther: “Why should a man die when sage grows in his garden?”

Although its use was widespread in the Middle Ages and 18th century, the herb has seen a decline in popularity with the rise of more delicate flavors. However, sage is making a comeback, thanks to its diverse culinary uses and numerous benefits. It is still commonly used in soups, salads, and for preserving meats and cheeses.

Precautions

If using in larger quantities beyond culinary purposes, sage is not recommended during pregnancy or breastfeeding unless under the supervision of a qualified healthcare practitioner. Always consult a healthcare provider before using herbal products, particularly if you are pregnant, nursing, or taking medications.