Sage is an herb native to the Mediterranean, belonging to the

 Lamiaceae(mint) family along with oregano, lavender, rosemary, thyme and basil. The sage plant has gray-green 

edible leaves and flowers that can range in color from blue and purple to white or pink. Sage has a long history of medicinal use for 

ailments ranging from mental disorders to gastrointestinal discomfort.

This MNT Knowledge Center feature is part of a collection of articles on the health benefits of popular foods.

It provides a nutritional breakdown of sage, an in-depth look at its possible health benefits, how to incorporate 

more sage into your diet and any potential health risks of consuming sage.

Women use sage for painful menstrual periods, to correct excessive

milk flow during nursing, and to reduce hot flashes during menopause.

Sage is applied directly to the skin for cold sores; gum disease (gingivitis);

sore mouth, throat or tongue; and swollen, painful nasal passages.

Some people inhale sage for asthma.

In foods, sage is used as a commonly used spice.

In manufacturing, sage is used as a fragrance component in soaps and cosmetics.

From its roots in ancient Egypt, where it was used as a fertility aid, to the Celtic belief that sage increases wisdom, sage has been one of the most sought-after herbs for thousands of years. In fact, some ancient cultures believe that sage could prevent aging altogether! No wonder sage’s botanical name, Salvia, is derived from the Latin word for “to heal.” And the word sage can also mean “wise.”

Even today many people perform the ancient ritual of “smudging” a home or other kind of dwelling with smoldering sage. The smoke is said to cleanse the air, clear away negative vibes and replace them with positive, healing energy.

Culinary Uses

As a member of the mint family, this highly aromatic herb packs a lot of flavor and is said to assist with digestion, which may be why it works so well paired with fatty foods. It pairs well with poultry, lamb and eggs and is delicious baked in biscuits or infused into oils or butter. Sage is best used fresh.

1. an aromatic plant whose greyish-green leaves are used as a culinary herb, native to southern Europe and the Mediterranean.