History

• Greek and Roman societies used sage extensively for healing properties. The word "sage" derives from the Latin meaning health or healing powers. The Romans considered sage to be a sacred plant, and followed special ceremonies for harvesting. Arabian physicians used sage in the 10th century to promote immortality. According to World's Healthiest Foods, the Chinese treasured sage so highly that during the 17th century they would trade three cases of tea leaves for one case of sage.
  
  The popularity of sage did not wane in modern times. Sage remained the most popular herb used in American cooking until after World War II, and in 2001, it was awarded the title of "Herb of the Year" by the International Herb Association.
  
  

Culinary Usage

• Early culinary usage of sage indicates that it was primarily used for the preservation of meat. Modern science has confirmed that the herb contains numerous terpene antioxidants, which would have, in fact, reduced food spoilage. Slightly bitter, sage is highly aromatic and enhances vegetables, meat and poultry. (Sage is one of the main ingredients in poultry seasoning). Cooks use sage in both dry and fresh forms. However, as with most herbs, the intensity of sage increases during the drying process. The recommended substitution is one teaspoon of dried sage to one tablespoon of fresh sage, according to The Cook's Thesaurus.
  
  

Medicinal Usage

• Historically, sage has been touted to have many functions that benefit health and body. Over the past 2,000 years, herbalists have recommended sage to treat almost every medical condition.
  
  Vitamin Stuff indicates that modern research reveals it can help reduce perspiration, digestive problems, premenstrual cramps, high blood sugar and sore throats. Sage can be purchased in many applications, including a liquid leaf extract. It is often used in teas and in organic toothpastes.
  
  

Side Effects

• Culinary usage of sage is considered to be completely safe. When concentrated for medicinal purposes, however, sage may present side effects such as inflammation of the mouth. Large amounts of thujone, a toxic chemical found in sage, can cause convulsions. Sage oil in concentrated forms should only be used in aromatherapy applications. Pregnant women should avoid highly concentrated forms of sage altogether, as it may stimulate uterine contractions.
  
  

In the Garden

• Sage thrives in well-drained, sandy loam soil. When planted in full sun, sage typically grows to 2 feet high. Often used as a border plant in herb gardens, sage has many different varieties that feature variations in smell, taste, strength and appearance. Home gardeners often purchase seedlings for transplantation, due to the slow germination rate of the herb. It is hardy, however, and may be harvested as needed throughout the growing season. Cut back by a third in the fall, as major pruning in the spring makes way for new growth.