Sage is one of the most widely used herbaceous plants, not only in cooking but also as a natural remedy. Antioxidant, antibacterial, useful for indigestion, and a valuable ally against coughs and seasonal ailments: it truly seems like a miracle plant. Here are all its benefits and contraindications.
Sage is one of the most beloved and widely used aromatic herbs, both in the kitchen, where it is used in a wide variety of recipes, and in the world of natural remedies: it is no coincidence that it has been known and appreciated since ancient times as a remedy for a fair number of ailments. A herbaceous plant belonging to the Lamiaceae family, it actually exists in several varieties that all share the same name, including both annual and perennial varieties, used for both culinary and therapeutic purposes.
In the kitchen, where the officinalis variety (Salvia officinalis L.) is used, sage is one of the most beloved aromatic herbs, thanks to its intense aroma that can make any recipe and preparation special: you could practically cook an entire menu using only dried or fresh sage, using it to prepare a condiment – see the famous butter and sage tortellini – to marinate meat and fish, you can even cover it in batter and then fry it. The power of sage, however, is not limited to the gastronomic realm, and its name already makes this clear: salvia comes from the Latin “salvo” meaning to save.
Dried or fresh, sage boasts antibacterial, antiseptic, diuretic, and anti-inflammatory properties and has been considered a medicinal plant since ancient times. Widespread in all countries with a mild climate, sage grows as a bushy plant with a stem that begins green and then becomes woody, with gray-green leaves and a slightly velvety upper surface. Here’s everything you need to know about this small, yet powerful herb, including the contraindications to watch out for.
Sage’s Properties and Benefits
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