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It is a perennial aromatic herb of the labiaceae family, native to the Mediterranean region. Dried or fresh leaves are used as flavoring for a variety of foods, especially as stuffing for sausages, poultry and pork. Plants shrubby, about 60 cm (2 ft) tall. Leaf blade broadly elliptic, with short tomentose, gray-green to white-green, coarse or crinkly. Flowers come in purple, pink, white or red, depending on the variety. Aromatic, slightly pungent. Tea brewed from its leaves has long been used as a tonic. In medieval Europe, sage was believed to enhance memory and wisdom.

The smell is strong after drying, usually used to cook soup or strong flavor of meat food, add less to ease the taste, mixed into the salad to enjoy, more can play the beauty effect of flowers can be used to make tea, send out fragrance flavor, can eliminate the body oil, help circulation, anti-corrosion, antibacterial, diarrhea effect, containing estrogen, pregnant women should avoid using.

Most people like to put it in chicken and duck stuffing, and it can be combined with strongly flavored foods.

Italians use sage to make bread and soak oil as part of a healthy diet; Its unique flavor, not only to remove the smell of meat, but also to decompose fat, added in sausage, sausage food has a good sterilization and antiseptic effect.

Traditional hospitals in Europe use sage Essential Oil to sterilize wards, and because of its hormone effect, women use sage to reduce breast milk production after giving birth. Anti aging, enhance memory, calm nerves, clear eyesight, relieve headache and neuralgia.

The efficacy and action of sage

Taste bitter; A surname; Sex is flat. Clearing heat and dampness; Promoting blood circulation and regulating menstruation; Detoxify and detoxify. Indications of jaundice; Red and white dysentery; Under the hot and humid zone; Irregular menstruation; Dysmenorrhea; Boils and swelling; Injury from a fall.

How to eat sage

Dried or fresh leaves are used as flavoring for a variety of foods, especially as stuffing for sausages, poultry and pork.