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One of the most common conditions for which herbalists recommend the use of sage leaf is relief from a constant cough or sore throat. The oil or dried leaves are generally added to hot water, then gargled. Some herbalists believe the herb has anti-inflammatory properties that also provides a soothing feeling to the throat.
The common garden sage has been known and used for culinary. The low-growing evergreen shrub is popular in nearly every European cuisine and is used variously to flavor meats, poultry, soups, puddings, cheeses and vegetables. Its unmistakable peppery flavor makes it popular for use in poultry and pork stuffing, and to flavor and preserve sausage meats.
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Parts Used
Leaves and stems
Typical Preparations
Dried or fresh leaves in food, and as a tea. Sometimes found in washes and cosmetics.
Precautions
Thujone, a volatile oil in common sage, is hallucinogenic, addictive and toxic when taken in extreme excess. The plant and tea made from it should be avoided by pregnant women. Its long term use is not recommended.
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