Sage

Sage is an herb from an evergreen shrub, Salvia officinalis, in the Labitae, or mint family.

Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve).

Sage is rich in antioxidants, has a fragrant aroma and an astringent but warm flavor. The name “sage”  comes from the Latin word “salia,” meaning “to save.”

Culinary Caution! Sage contains a compound called thujone that is dangerous in large quantities.

Antioxidant Score (ORAC)=32,004

Selecting and Storing Sage

Fresh sage should have a velvety texture and noticeable aroma. Store fresh sage in the refrigerator, wrapped in a paper towel and sealed in a plastic bag for up to 4 days. Dried sage should be stored in a cool, dark place for no more than 6 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Corn, No Yeast, No Peanuts, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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