Aids in digestion
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.