Sage

Sage

Culinary uses

Leaves are traditionally used to flavour meat dishes, especially pork, liver, goose, soups, stews, sauces and sausages. It’s also very tasty in stuffings for pork and poultry, and fresh or dried leaves can be made into tea.

Properties

An astringent, antiseptic, tonic herb with a camphoraceous aroma. It relaxes, suppresses perspiration, improves liver function and digestion, and has anti-inflammatory, anti-depressant and oestrogenic effects.

Medicinal uses

Internally used for indigestion, liver complaints, night sweats, excessive salivation (as in Parkinson’s disease), profuse perspiration (tuberculosis), anxiety, depression, female sterility and menopausal problems. Externally used on insect bites and throat, mouth, gum and skin infections.

How to grow

Sage grows naturally on well-drained to dry, neutral to alkaline soil in sun. Plants are available from spring. Hardy.