Aids in digestion
Anti bacterial qualities
Anti viral qualities
Helps control LDL cholesterol levels
May reduce stress
Promotes eye health
Promotes healthy gums and teeth
Relieves cold sores
Relieves sore throat
Serving size: 1 tbsp ground; Calories: 6; Fat: .3g; Cholesterol: 0mg; Sodium: 0mg; Carbs: 1.2g; Fiber:0g; Sugars: 0g; Protein: .2g; Potassium: 0%DV; Vitamin A: 2%DV; Vitamin C: 1%DV; Calcium: 3%DV; Iron: 3%DV
Did You Know?
- Sage can dry up phlegm, and you can gargle with the tea to treat coughs and tonsil or throat infections.
- Sipping cold sage tea is a traditional remedy for menopausal problems such as sweating, hot flushes and headaches.
- You can squeeze the juice from fresh leaves or even just rub leaves onto the area to soothe insect bites.
- Sage is native to the Mediterranean, belonging to the Lamiaceae (mint) family along with oregano, lavender, rosemary, thyme and basil.
- Sage is described as having a warm, almost minty taste; that is somewhat bitter. It is a pungent herb that is most traditionally paired with meat or meat accompaniments, such as stuffing or sauces. Most people are familiar with the taste of sage in sausage; however, it can be used in a wide variety of dishes.
Ways to Eat:
- As a seasoning
- Steeped in a tea
- Uncooked sage will give you the strongest flavor. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe.
- To use North Shore Living Herbs® Sage gently snip the amount you need from the root ball, wash and pat dry. You can use a full sprig of sage or remove the leaf from the stem. If you intend on mincing the herb remove the leaf from the stem and mince with a sharp kitchen knife.
Try one of North Shore Living Herbs' ® recipes or simply pair it with some of the ingredients suggested below:
Vegetables: artichoke, butternut squash, celery, fennel, mushroom, potato, sweet potato, tomato
Seafood: clam, oysters, salmon, scallops, shrimp, tilapia, trout
Meat and Poultry: bacon, boar, chicken, pork, prosciutto, steak, turkey, and veal
Soups and Sauces: bean, butternut squash, gravy, mushroom, potato, pumpkin, stock, tomato, vegetable
Dairy: blue, cheddar, fontina, goat, gorgonzola, and Parmesan cheese, cream, poached eggs
Legumes and Grains: herbed breads, pasta, risotto, stuffing, white beans or cannellini beans
Fruit and Dessert: apple, apricot, fig, grape, lemon, pear, plum, rhubarb
Herbs and Seasoning: arugula, bay leaves, chives, nutmeg, rosemary, thyme
- North Shore Living Herbs® are grown hydroponically in greenhouses using the latest European greenhouse technology – always pesticide-free.
- Native to the Balkan and Mediterranean, sage is a member of the mint family and its bluish-purple flowers and greyish-green leaves.
- The ancient Greeks and Romans first used sage as meat preservative as well as a memory enhancer.
- Sage has been used for hundreds of years and is known for its culinary and medicinal uses.
- It became a commonly used herb throughout Europe during the Middle Ages and it was sometimes referred to as “Sage the Savior” because if its healing properties.