SAGE
Salvia officinalis
COMMON NAMES: Garden sage, wild sage.
FEATURES: Sage is a name covering both the common garden herb (Salvia officinalis) and other plants of
diverse families, that somewhat resemble it in color or odor. Sage is native to southern Europe but has
been naturalized in North America for the last three centuries as a garden and wild herbal shrub. This
perennial is erect, branched, semi-shrubby, hoary down. The majority of the leaves are gray-green,
opposite, entire, and reticulate veined, with the base leaves of a woolly white. The flowers, blue with
white and purple streaks, blossom in whorls of varying lengths, springing from a common stem, in June
and July, and this is the proper time to carefully gather the leaves and tops to dry for future use. Found in
stony places throughout the United States.
The strong, aromatic, camphorous odor is a characteristic of sage, and it has a warm, slightly bitter
taste. Highly prized as winter fodder for livestock. Sage is well known for seasoning, dressing, soups,
roasts, etc. A volatile oil can be obtained by distilling the plant.
MEDICINAL PART: Leaves.
SOLVENTS: Dilute alcohol, boiling water (partial solvent).
BODILY INFLUENCE: Tonic, astringent, expectorant, diaphoretic.
USES: An old English proverb: “He that would live for aye must eat sage in May.” The infusion is much
valued in cases of gastric debility, checking flatulence with speed and certainty. The warm infusion will
activate its diaphoretic tendency. In fevers it should be given in cold infusions as a substitute for fruit
juice. Use 2 teaspoonfuls in 1 pint of boiling water, steep 1 hour, cool, strain, and when cold take every
hour or two until sweating subsides.
The expressed juice taken for a considerable time is excellent in rheumatic pains and was formerly
used as an agent against venereal disease, but since the introduction of mercury that use has been set
aside.
When conditions advance to consumption quickly use 3 tablespoonfuls of the juice with a little honey;