Sage (Salvia officinalis L.) is native to Mediterranean region and is cultivated as a medicinal herb for ages. The name Salvia derives from the Latin “salvus” meaning health or well-being. The stems, which are woody from the bottom, grows up to 70cm tall, with green-grey soft leaves.
Sage is an anti-bacterial and anti-inflammatory herb, with digestive system regulating properties. This herb has a power to calm and it also decreases blood sugar It is used as a poultice in case of wounds slow healing, as well as the mouth and throat rinse, in case of any inflammations.
Commonly used in gastronomy for legumes and heavy, fatty meats. Sage can be added to salads and it gives really interesting taste with tomatoes. When using a sage we shall be aware of its intensive, quite bitter taste.
Sage likes… a green pepper – marinade made of olive oil, vinegar, sage and green pepper is perfect for veal and pork.