Sage

Salvia officinalis (Sage, Common sage, Garden sage, Kitchen sage, Culinary sage, Dalmatian sage, Purple sage, Broadleaf sage, Red sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family, Lamiaceae. It is native to the Mediterranean region and commonly grown as a kitchen and medicinal herb or as an ornamental garden plant. The word sage or derived names are also used for a number of related and non related species. As an herb, sage has a slight peppery flavour. In Western cooking, it is used for flavouring fatty foods (especially as a marinade), cheeses (Sage Derby), and some drinks. In the United States, Britain and Flanders, sage is used with onion for stuffing and also in sauces, and sage forms the dominant flavouring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sauteed in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia). The Latin name for sage, salvia, means "to heal". Although the effectiveness of Common Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an anhidrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. In a double blind, randomised and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease. The strongest active constituents of Sage are within its essential oil, which contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, cornsole, cornsolic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides, and estrogenic substances. Caution is indicated when used in conjunction with central nervous system stimulants or depressants. Sage is used as a nootropic for its acetylcholinesterase inhibitor properties.