Standardized: sage
Other: Dalmatian sage, garden sage, common sage

Salvia officinalis L.
Plant Family: Lamiaceae

Whole leaves, Cut leaves, TBC. All “99% Quality”

The common garden sage has been known and used for culinary and herbal purposes for centuries. The low-growing evergreen shrub is popular in nearly every European cuisine and is used variously to flavor meats, poultry, soups, puddings, cheeses and vegetables. Its unmistakable peppery flavor makes it popular for use in poultry and pork stuffing, and to flavor and preserve sausage meats. “Why should a man die when sage grows in his garden?” Martin Luther is said to have asked in the middle ages, and his statement is reflected in the herb’s Latin name salvia, derived from the Latin word to heal.
Judean sage is the plant after which the flower design on the Temple menorah was patterned (Exodus 37:17) and was well known to the peoples of the Bible.
People of this era believed that sage strengthened the memory, and to this day wise people are known as sages.

Leaves and stems

Dried or fresh leaves in food, and as a tea. Sometimes found in washes and cosmetics.

One of the more popular herbs in the Middle Ages through 18th century, sage has drifted into lesser use as more delicate flavors grew more popular. The evergreen herb is enjoying a resurgence of late, in part based on its many uses and benefits. Sage can be used to flavor and preserve nearly any meat or cheese, and is often used in soups and salads as well.

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