Although our website promotes a wide range of health benefits for spices, most of them are not supported by published literature. This doesn’t mean you won’t experience a benefit; it simply means that scientists don’t know if the benefit can be replicated with scientific studies.
Sage contains the following phytonutrients:
- Carnosol, rosmarinic acid, and carnosic acid > antioxidant and anti-inflammatory properties
- Carnosic acid, and the triterpenoids betulinic acid and ursolic acid > anticancer properties
- Rosmarinic acid and oleanolic acid > antiviral properties
The potential health benefits of these phytonutrients are:
- Improving sore throats and digestion
- Controlling blood sugar levels (diabetes)
- Enhancing mood, memory, and brain function
- Lowering cholesterol and triglyceride levels
- Potentially preventing the onset of cancer
- 10g of dried organic sage leaves
- Source of vitamins: K, A, and C
- Source of minerals: Magnesium, Zinc, Copper, and Potassium
Sage used in cooking is a robust herb with a pleasant flavor. It aids in dissolving meat fat while cooking. Due to its preserving qualities, it is often used in sausages and other cured meats. It can also be added to flavor wines, vermouth, and liqueurs.
Sage belongs to a large family with around 750 species and exists all over the world in many different forms.
The name salvia comes from the Latin word salveo, which meant salve or cure, for its highly regarded powers in medicine.
The Greeks used it to heal ulcers and snakebites.
The Romans considered sage a sacred herb for ceremonies. The bearer of the salve had to wear clean clothes and feet and fast from food until the ceremony began. Sage was good for the brain, senses and memory. It was also used in mouthwashes and as toothpaste.
In China, too, there are many stories about sage: in the 19th century, in the 19th century. XVII, they exchanged three baskets of tea for one of sage leaves.