Description: A perennial sub-shrub, usually 50 cm but sometimes up to 1 m high. The upper parts of the stems are herbaceous, the lower parts woody. The downy leaves are petiolate, oblong-ovoid, with a finely wrinkled surface, and usually greenish to silver-grey. The flowers, arranged in false whorls, are violet, white or pink, flowering in June and July. The whole plant has a pleasant smell.
Origin and Distribution: Native to the Mediterranean region, and cultivated elsewhere in Europe and North America. Often grown in gardens, rarely escaping into the wild.
Harvesting and Preparation: Sage should be harvested shortly before it flowers, in dry weather, preferably at noon. The whole herb is gathered and dried as quickly as possible in shade, or artificially at temperatures up to 40° C. After drying the leaves are rubbed off the stalks.
Constituents: A fresh-smelling volatile oil (1-2.5 per cent) is distilled from the leaves. The composition of the oil varies according to its place of origin. Yugoslavian sage oil is considered the best; it contains 40 per cent thujone, 14 per cent cineole and about 20 per cent camphor. Spanish sage oils do not contain thujone but they have more cineole and camphor.
Cosmetic Uses: Because of its disinfectant, soothing, astringent and anti- inflammatory effects, sage oil is added to toothpastes and mouthwashes, anti-perspirant sprays, face lotions, soaps, shampoos and bath additives. The dried or fresh leaves can be used in the form of an infusion (10C g per litre of boiling water) as a hair rinse or for refreshing baths. Besides the volatile oil, the other sage constituents have a favourable effect, acting as an astringent and antibiotic.
Other Uses: Medicinally sage tea is used internally for indigestion, inflammations of the upper respiratory tract and as a gargle for a sore throat or mouth. Flowering sage is an important melliferous plant: sage honey is very flavoursome and highly valued. Sage is also used in cooking, particularly for meat dishes such as pork or game.
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