Sage has so many health benefits and makes a beautiful addition to our medical herb gardens. Sage has a very long history of both medicinal and culinary uses. You can use the leaves fresh or dried in cooking and it is a popular flavoring in soups, fish, meat and cheese. It is sometimes fried by itself, and is a great flavoring for vinegar, honey and butter. It helps to digest fatty foods and is also made into a tea used for menopause, especially to treat "hot flashes", and is used to regulate menstrual periods. It is also used to treat headaches and is sometimes touted as a memory enhancer. Sage is also antiseptic and can be used to treat cuts and sores, and you can make a rinse of the tea to help treat dandruff. Gargling with it can help treat mouth disorders and whiten teeth. Magically, sage can be used in rituals for protection, strength, to attract money, business matters, longevity and healing. White sage (Salvia apiana) is the traditional herb used by Indians for smudging.
Sage means wise, and this is indeed a wise herb!
White Sage - Medically it can be made into a tea, which decreases sweating, salivation, and mucous secretions in the sinuses, throat, and lungs. Cold tea can be a good stomach tonic, while a lukewarm tea is good for treating sore throats. The leaves can also be used as a uterine hemostatic tea for heavy menstruation; however, since it can also decrease lactation, nursing mothers are advised not to use it.
Garden sage - Because of its antiseptic qualities, sage tea is used as a gargle for a sore throat. There's also compelling new research indicating that sage may be of value to people with diabetes
Red Sage - (Tan shen; Chinese sage; Red-rooted sage) A most important herb in Chinese medicine. Traditionally used to stabilize the heart and calm the nerves, and to "lighten" or to "remove stagnant" blood.
Blue Sage - Nutritious and sustaining food. Sage has a very long history of both medicinal and culinary uses. You can use the leaves fresh or dried in cooking and it is a popular flavoring in soups, fish, meat and cheese. It is sometimes fried by itself, and is a great flavoring for vinegar, honey and butter.