Basic characteristics of sage
Sage (Salvia officinalis) is one of the oldest known and used healing herb in medicine. Sage originated from the soil of the Mediterranean, although it still grows in continental climate.
Ancient people used sage as a natural antibiotic, because at that time there was no artificially created drug to treat many infections. Also, many folk medicines had used sage as a natural remedy for inflammation of all organs - stomach, intestines, bladder and kidney, vaginal inflammation and inflammation of the bile duct.
The two most significant effects of sage are antiseptic and antibiotic activity. Because of its strong medicinal properties and King Charlemagne adored sage and during his reign, the sage was obliged healing herb that is cultivated in the monasteries.
Nutritional composition of sage
Healing parts are leaves and young twigs of sage. In order to keep healing properties, sage should be picking carefully and dry. In fact, leaves should be picked before flowering and dry in the shade, with no exposure to direct sunlight.
The leaves of sage contain main nutrients - carbohydrates, proteins, tannins and cellulose. Since minerals are represented mostly iron and calcium, and from the vitamin part, sage has the most vitamin A.
As the main and also part with healing properties in sage are essential oils made up of many chemical substances, most notably thujone, cineol, pinene, camphor.
Health Benefits of Sage
Sage has the ability to tightens, like others astringents. Thanks to its power to tighten liquid content, sage is used for diarrhea, pains and cramps in the stomach and intestines.
The presence of tannins in sage makes it possible to strengthen and protect the mucous membranes, and essential oil of sage works antiseptic.
In addition to positive action on the digestive tract, sage also has a positive effect on the respiratory organs. A positive feature of sage is shows in the elimination of mucus from the bronchi and in cases with wet cough.
Scientific research has confirmed the efficacy of sage on improved memory, concentration and mental stability. This can be regarded as a major breakthrough in the natural treatment of persons suffering from Alzheimer's.
Sage is also used to strengthen the immune system, because it acts antimicrobial. It can be said that the sage is universal herb for the treatment of inflammatory processes in the body.
For headache, sage can be combined with rosemary and mint, and in the same combination, it enhances mental function and reduces anxiety and nervous tension.
Due to its antiseptic action, sage, in addition to internal applications, also shows benefits for external use. Sage is use as a compound for making preparations especially for inflammatory processes on the skin and the existence of dandruff in the hair.
Today, sage is part of the toothpaste and the water for rinsing the mouth, due to its antiseptic and antimicrobial action.
When nursing mothers who want to stop breastfeeding, sage is used in the form of tea, which is drunk for some time. Also, the sage has the ability too to reduce increased sweating and salivation.
Due to its antimicrobial effect, sage is used in antiviral ointments against herpes.
In which cases should not be used Sage?
Sage must not be used by pregnant women, nursing mothers and epileptics. It is also not recommended long-term and continuous use of sage tea, because it can lead to convulsions.
Application of sage in cooking as a seasoning
As a spice in cooking, sage influence the processes of digestion and bile secretion.
The cuisine is mostly used fresh and dried leaves of sage, and then crushed into a powder or stirred. They have a pleasant smell and bittersweet taste.
Primarily, sage is added to greasy food, dishes of mutton, lamb, pork and goose meat, and also to meat products.
Sage is also added into dishes with tomato, pasta, and it can be added to oil for salads and cooking. A special taste and aroma sage gives to yogurt and gourmet cheeses.
Vinegar of sage
In a jar with hermetic closure pour 32 fl.oz. wine vinegar, 3-4 sprigs of sage in bloom and leave twenty days, with occasional stirring. Strain and use as a seasoning.