(USA) - Steam distilled from the dried leaves to produce an herbaceous, somewhat camphorous aroma. Similiar in scent to common sage used in cooking. Tranditionally used for fragrance and flavoring. Reputed to be anit-inflammatory, antiseptic and used to cleanse and deodorize.
A perennial evergreen, leaves containing oestrogen-like substances; used for hot flashes and as a gargle for sore throats, improves memory, relaxes nerves and as a poultice for ulcers, sores and skin eruptions.
Native to the Mediterranean, sage is a herb with narrow, oval, gray-green leaves which are slightly bitter. It is frequently used in dishes containing pork, beans and cheese and in stuffings.
pork, chicken, omelettes, chicken or tomato soup, lima beans, squash
A aromatic herb used for flavouring.
a grey-green leaf herb with a slightly bitter flavour and distinctive aroma. Sold as fresh sprigs or dried leaves
A perennial bush herb "Salvia officinalis" of the mint family which grows worldwide. It has silvery leaves, a highly aromatic flavor and aroma and is used as a flavoring esp. in Italian cooking. It goes well with fatty meats and liver.
With its strong flavor and mildly bitter taste, sage should always be used sparingly and goes particularly well with fatty foods such as goose, duck, sausages and meat stews. It is indispensable to the famous Italian dish, saltimbocca, and many Mediterranean people use it with salads. Sage is best grown in pots and should be propagated by cuttings in the late spring. As the plant matures, the stalks should be cut back after flowering to encourage the bush to grow in a compact shape. Sprigs are best when picked just before the bush flowers. The leaves dry and freeze well.
Saliva officinalis. A grey-green herb, whose leaves are used as herbal medicine and seasoning.
Salvia officinalis, S. sclarea
an aromatic herb used when dried to cleanse an area or to serve as a protective barrier against negative spirits. The sage is lighted and the smoke distributed where desired to promote positive energies or vibrations.
The fresh, ground or dried grey-green leaves have a pungent lemony flavor, sage can be bitter if overused. Sage is traditional in meat and poultry stuffing and is also delicious in cheese dishes.
aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
any of various plants of the genus Salvia; a cosmopolitan herb
of the gray-green color of sage leaves
An herb with grayish green leaves, sage has a slightly bitter, musty flavor. Sage is often used in dishes made with pork, cheese, and beans, and in poultry and other stuffings. Recipe: Easy Sage Meat Loaf
A potent anti-oxidant with antiseptic and anti-inflammatory properties. It refreshes, balances and tones, and has a mild cleansing action makes it ideal for sensitive skin.
An herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.
A perennial broad-leaved herb that is widely cultivated for its leaves, which have an aromatic, slightly bitter flavour and are used for flavouring fatty meats (such as pork), stuffings, marinades, certain cheeses and various drinks.
Salvia Officinalis. A natural antioxidant. The leaves of the small evergreen perennial are used for their tonic, astringent, and soothing properties. Sage oils, obtained by steam distillation of the leaves, are used as a fragrant component in lotions. Arabs believe sage prevents dying, while the Chinese used to brew sage leaves instead of tea to obtain a soothing, relaxing beverage.
Cut leaves before flowering Leaves in dressing, eggs, fish, meat dishes
The gray-green leaves of common or garden sage are a chief ingredient in poultry stuffings. It is a sausage flavoring, and being a digestant, counteracts the richness of fat meats; of pork, goose and duck.
pork, chicken, omelets, chicken or tomato soup, lima beans, squash
This Mediterranean herb lends the pungent flavor of its gray-green, oval leaves to a wide variety of dishes, particularly stuffings and sausages. A member of the mint family, it keeps well for up to 5 days in the refrigerator and drys easily if hung upside down at room temperature. Dried sage is available as whole leaves, rubbed, or ground.
The long, grayish green leaves and shoots of the sage bush are, like rosemary, very pungent and should be used in small quantities. Sage is most popular in stuffings for fowl and in marinades and rubs for lamb, pork and wild game.
Whole, rubbed (finer consistency than whole leaves), ground Pungent gray-green herb with fuzzy leaves Pork, poultry, stuffing's, sausage, beans, tomatoes
Another kitchen favorite. Sage is considered to have a slight peppery flavor and is often used for flavoring fatty meats. Sage is also a common ingredient for marinades, Italian sauces and poultry or pork stuffing.
A fresh, spicy odor from the sage herb.
Long known as a medicinal herb, sage is also used to flavor soups, cheeses, and baked goods. Sage has an interesting, woodsy flavor and aroma. It is often used in combination with other herbs and spices.
Another part of the LevensESSENTIE 23 herb extract. Spicy scent, effective for skin disruptions and treats hair imbalances.
There are over 500 varieties of this herb that are prized for their aromatic bitter flavor. Used to season pork, cheese, beans, stuffings, and sausages.
A personal favourite, sage is wonderful in a veal saltimbocca with veal, prosciutto and wine. It also adds flavour to pork, cheese and poultry dishes. After rubbing the inside of your poultry, don't forget to drape some sprigs over the bird. your guests will be impressed, as your dish takes on a French country flair
(Salvia officinalis). Stimulant, tonic, antiseptic on wounds, lotions, dyspepsia.
is an herb with gray-green leaves that have a slightly bitter flavor and a distinctive aroma. It is widely used with lamb, poultry, pork, and veal, and is a staple seasoning for sausage. It is sold as fresh sprigs or dried leaves. Store fresh sage in the
A general effect attributed to this herb is the promotion of wound healing. Has stimulating, rejuvenating and antiseptic properties.
This grayishgreen herb from the Mediterranean has a pungent robust flavor which is traditionally combined with pork rosemary thyme and other assertive flavors in stuffing and sausages. Sage possesses many medicinal properties: It has been used against colds and other maladies as a decongestant antimicrobial and muscle relaxant. Sage tea works to lessen lactation and hot flashes associated with menopause.
As an herb, sage is considered to have a slight peppery flavor. In Western cooking, it is used for flavoring fatty meats (especially as a marinade), cheeses, and some drinks. In Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes. Sage is also common in Italian cooking. In the Balkans and the Middle East, it is used when roasting mutton.