Sage (Salvia officinalis)
Green sage is widely used as a culinary herb in many European countries.
Purple sage is generally used medicinally. However, both have similar
effects and flavor. Sage has astringent, antispasmodic and estrogenic
properties.
PARTS USED: leaves and root
WHAT IT IS USED FOR: as a classic remedy for inflammations
of the mouth, throat and tonsils; used for relief of dyspepsia,
sinus congestion, as a good expectorant for coughs/mucus, for night
sweats associated with menopause, to reduce milk flow when discontinuing
breastfeeding, and for digestive problems. Another use is to reduce
salivation in Parkinson's disease.
LEAVES: are particularly used for the mouth and
throat, as a wash or rinse/gargle for mouth ulcers. Good for menopausal
symptoms and as a digestive stimulant.
ROOTS: used mainly in Chinese Medicine and known
as "dan shen" is taken for stagnation of blood, also to reduce heat
of the heart and liver.
HOW TO TAKE THIS HERB: as an infusion (about one
teaspoon of dried leaves per cup of boiling water, cover and let
steep for 10-15 minutes, strain and drink); as a compress (soaking
a clean pad in the infusion and placing pad over affected area);
as a tincture (following instructions on manufacturer's label);
or as a decoction (slowly simmering one teaspoon or root per cup
of water, covered, for 20-30 minutes). Sage is bitter tasting, it
can be sweeten with honey or licorice root.
CAUTION: The above is an information sheet. Always
consult your health provider before starting any herbal treatment.
Children, pregnant and lactating women must be particularly careful
not to take any herbs without their doctor's knowledge. People with
epilepsy should avoid sage (except small amounts in cooking) because
it contains thujone, a substance that can trigger a seizure.
SOURCES: Hoffman, David. l990. The New Holistic
Herbal. (Element) Mowrey, Daniel. 1986. The Scientific Validation
of Herbs. (Keats) Ody, Penelope. 1993. The Complete Medicinal Herbal.
(Dorling Kindersley) Rosa J. Donohue, MS, RD, CDN.
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