SAGE / Salvia officinalis -The leaves and its characteristics
Introduction
Among the Gauls, as in all the other peoples of antiquity, sage was considered a wonderful plant, capable of curing all diseases, "salvia", the plant that saves.
Product sheet - Organic officinal sage
|
Form |
Bulk dried organic leaf |
|
Plant |
SAGE - Salvia officinalis |
|
Use |
Infusion, farce, veal, pork, small game, sauce. |
|
Origin |
France - 100% organic plant. |
Description of the plant
Sauge or Salvia officinalis is a 30 to 50 cm sub-armrisseau. It can be identified from May to July with its fairly large flowers, purplish blue, arranged in "clusters" little supplied. The whole plant is powerfully aromatic and a warm and bitter flavor.
A little folklore ...
His Latin name "Salvia" comes from the Latin Salvare, meaning to save or heal. From sioux to the Roman, this plant was considered a sacred herb.
The benefits
Sage is traditionally used to facilitate digestion. It is also a tonic and help for respiratory problems. In addition, it is deemed stomachic, laxative, diuretic and antispasmodic. It can also be used in gargarers for its natural antiseptic properties for canker sores for example.
Consumption of dried sage leaves
- Infusion
- Make a shudder with water.
- Pour the equivalent of 1-2gr or 2-3 tsp. teaspoon of dried plant by cup of hot water.
- Leave to infuse 7-10 minutes.
- Filter and drink 2 to 3 cups per day.
- In the kitchen
Sage is a condiment used in the kitchen. We use the leaves and flowers. Sage traditionally flavors pork but also accompanies duck, small birds, chestnuts, beans and, in Italy, pepper.
