Edible and medicinal uses of sage

Edible Value of Sage

On its own, sage has a strong, perhaps camphorous, scent and can be used in the kitchen to add flavor to food. Especially for dairy products and oily foods, it is very suitable to cook with sage. In addition, sage can also be added to wine, tea, vinegar, beer, etc. Dried sage is often used in soups and stews to soften the flavor, and can also be added to salads. It is important to note that because sage has a strong flavor, it should not be used in excessive amounts to avoid masking the flavors of other seasonings.

In Italy, people use sage to make bread or soak oil because it can break down fat and remove fishy smells. Sage is also used in sausages to kill bacteria and preserve them.

Medicinal Value of Sage

As a medicinal material, sage tastes bitter, is neutral, slightly cold, and non-toxic. Sage can be found everywhere in shady places, such as hillsides, roadsides, and under trees. People generally use sage to extract essential oils, which are used to disinfect wards, etc. For women, sage can be used after childbirth to reduce breast milk production. In addition, sage also has anti-aging, calming, brain-tonifying, and pain-relieving effects. Sage is often used as both a vanilla and a medicinal herb. Its main medicinal functions include clearing away heat and detoxifying, promoting blood circulation and removing blood stasis, reducing swelling and regulating menstruation. It is used to treat injuries such as bruises, irregular menstruation, jaundice, sores, and other diseases. Moreover, sage is often picked in the summer as a medicinal material, washed and dried, and then the commonly used method is to make a decoction.