Oh! The sage is glorious.
Behind rosemary, sage is my second favorite culinary herb. It inspires light, while its musty scent and flavor both ground and anchor energy while clearing congestion.
The word sage comes from the Latin salveo, meaning “to heal”, sage has a long and rich history for healing and promoting vitality and longevity. Both Greek and Roman herbalists used the herb in treatment of coughs, colds, sore throats, bronchitis, ulcers and kidney problems. During the 12th and 13th centuries, sage romanced its way into poems and literature, and to this day, it is one of the most recognized and favored of herbs in our gardens and kitchens. What a delightful treat.
The salvia family is large with more than 900 varieties. It grows in every climate from desert to tropical and varies in blossom and leaf color widely. Well, for something to be so pervasive it must have wonderful benefits, right? Right. Now to be clear – not all sage is Salvia. The common sagebrushes filling the foothills around Boise, where I live, are not a member of the Salvia family. As a part of the dead nettle family, Salvia has two lipped blossoms, ranging in colors from deep purples to yellow and whites. Sagebrushes are a member of the Artemisa family which has its own medicinal properties but that’s for another blog. 🌿
Nutritionally, sage isn’t a powerhouse of protein and vitamins. It’s the energetic nature of sage that makes it so invaluable. Sage is antibiotic, antifungal, antispasmodic, hypoglycemic, estrogenic and an overall tonic. 🐝
Energetically, sage is pungent, bitter, cooling and drying. Sage is slightly astringing. It helps to stabilize and firm up loss of integrity. It relaxes, soothes and restores - ah, that's all that fits. Follow the link in my bio to learn more.
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