Sage is both a garden ornament and an effective herb

In short: Common sage (Salvia officinalis) is an evergreen subshrub growing 30–80 cm tall that needs a sunny spot and light, dry, well-drained soil. Sow it in March–April at a depth of 2–3 cm; seeds germinate in 15–20 days. Harvest the leaves just before flowering and dry them slowly at a maximum of 40 °C.

Sage (lat. Salvia officinalis) is a useful culinary herb, as well as a medicinal plant. Although its homeland is the Mediterranean, it is part of kitchen windowsills and herb gardens in our region. We add it as a spice to various meat dishes, salads and soups. It is one of the components of various spice blends and characterizes the cuisine of southern Europe.

In folk medicine, sage was used to prepare a decoction that was used for tonsillitis, throat inflammations and for washing wounds. At the same time, people planted it on graves out of respect and remembrance of the deceased. In ancient times, sage was a sacred herb for the Romans, which had to be collected with a certain ritual. The person who collected the herb had to sacrifice wine and bread before harvesting, and only then, barefoot and dressed in a white tunic, could they approach the sage plant. According to Roman regulations, metal objects were not allowed to be used during the actual collection. The ancient Greeks knew its medicinal effects, which were mainly used for diarrheal diseases and to eliminate infertility in women. The Greek physician Dioscorides describes the diuretic effect of sage as well as its ability to support menstruation, heal wounds and stop bleeding.

In China, Dutch traders exchanged one basket of sage for 3 baskets of Chinese tea, so precious was the sage blend. During the Middle Ages, according to historical records found, sage was supposed to ensure people's immortality. Therefore, later in many countries, sage became a symbol of longevity. Emperor Charlemagne ordered the cultivation of sage in his gardens in his decree. The famous herbalist Hildegard of Bingen describes sage in her work Physica as warm and drying "it grows from the heat of the sun rather than from the moisture of the earth. And it is useful against sick juices because it dries them out."

From the 16th century, sage leaves were used instead of a toothbrush and gradually for cosmetic purposes.

The homeland of sage is the Mediterranean, where it still grows wild in nature. It is widespread in Macedonia, Dalmatia, and among the major suppliers of sage are Italy, Greece and France. Folk names for sage are known, such as granny's ear, šariatka, pika, šalfia, rapaňa, šariatka and kadidalník. In Czech, we know it by the name sage (šalvěj lékařská). The Latin name for sage is derived from the word salvare, which we translate as the word to heal.

How to grow sage on a windowsill?

Sage (lat. Salvia officinalis) is an evergreen subshrub and grows to a height of about 30 - 80 cm. It grows densely close to the ground to retain enough water during dry periods. We classify it in the mint family (lat. Lamiaceae).

The sage plant has a square stem covered with fine hairs, on which grey-green opposite leaves grow. The leaves have an oval elongated shape, with prominent veining on the underside. Young leaves are grey and felted, while older ones are green. The sage plant loves sunny locations and light, dry, well-drained clay-sandy soil. We avoid growing sage in damp and cold places!

Yellowing sage leaves indicate that the plant's roots need more space. We regularly trim sage whenever possible to maintain its bushy appearance. We grow sage from seeds, which are ideally planted in a hotbed during March-April at a depth of 2-3 cm and covered with a thin layer of soil. Sage seeds germinate within 15-20 days. Young plants approximately 10cm tall with 3-4 leaves are transplanted to beds during May and June at a distance of 60cm apart. During the growing season, we hoe around the plant and remove weeds.

Sage blooms with large blue-violet flowers in clusters of 6-12 florets, which are located at the top of the stem. Its fruit consists of 4 nutlets. The entire sage plant has a pleasant aroma and a pungent taste.

We harvest sage leaves just before flowering, when the flower buds are developing. The first harvest is done in June, or early July, the second in August or September. Harvesting is carried out in the morning during dry weather, and the collected herb should not be thicker than 5mm. We dry the collected mixture very slowly at a maximum temperature of 40°C. Drying usually takes 8-10 days. Dried leaves have a light green colour, spicy taste and aroma.

Interesting fact: Hallucinogenic effects come from the leaves of a different species, diviner's sage (Salvia divinorum), not from common sage.

Sage heals mucous membranes and supports digestion

Common sage contains essential oil (1-2.5%), saponins, catechin, bitter substances, glycosides, resinous substances, fumaric and oleanolic acid, carotene, vitamin C, amino acids, pentenes, waxes and other substances.

The sage plant has antiviral, antibacterial and astringent effects. We use it mainly for inflammation of the mucous membranes of the oral cavity, nasopharynx, bronchial catarrh, asthma, heart weakness, diabetes, but also for headaches. Sage supports digestion. It has anti-inflammatory effects in both acute and chronic diseases such as diarrhoea, gastritis, colitis, inflammation of the bile ducts, and kidney stones. Women should use sage for irregular menstruation, during menopause and to support uterine elasticity. It also lowers blood sugar levels, which is why diabetics often use it as a tea herb.

• Sage tea is prepared by pouring 250ml of boiling water over 2 teaspoons of the mixture, letting it steep for 10 minutes, and then straining. For digestive problems, drink sage tea before meals 3 times a day. To support treatment of throat and nasopharyngeal inflammations, gargling with this tea is recommended. Sage tea also helps with night sweats, nervousness, and high work stress. Continuous use of sage for longer than a month is not recommended.

Sage Has Its Place in the Kitchen Too

We use leaves of common sage in the kitchen to flavour pork, lamb, and duck meat; it's part of poultry stuffings, sausages, butter, and cheese. Use it to flavour roasted potatoes, stewed tomatoes, onion soup, and other dishes. Sage flowers can be added to salads. It has a spicy, sharp taste and is the most commonly used spice in southern Europe. Thanks to its taste and aroma, it's part of various spice blends. Combined with rosemary, common sage adds an interesting flavour to dishes.

Common sage (lat. Salvia officinalis) is a subshrub that grows close to the ground to retain as much moisture as possible. It loves sun, warmth, and light soil. It blooms from early July with beautiful blue-violet flowers. We harvest its leaves before flowering during a warm sunny day in the morning hours. We harvest as needed, but at least twice a year. As a spice, we add sage in small amounts to fatty, mostly meat dishes. We can also add it to dough, similar to anise.