Sage has to have one of the
longest histories of use of any culinary or medicinal herb. In the first
century C.E. Greek physician Dioscorides reported that the aqueous decoction of
sage stopped bleeding of wounds and cleaned ulcers and sores. He also
recommended sage juice in warm water for hoarseness and coughs. It was used by
herbalists externally to treat sprains, swelling, ulcers, and bleeding.
Internally, a tea made from sage leaves has had a long history
of use to treat sore throats and coughs; often by gargling. It was also used by
herbalists for rheumatism, excessive menstrual bleeding, and to dry up a
mother's milk when nursing was stopped. It was particularly noted for
strengthening the nervous system, improving memory, and sharpening the senses.
Sage was officially listed in the United States Pharmacopoeia from 1840 to 1900.
Almost all references were to sage's application for hot
flashes, night sweats, and its estrogenic effect. It is well
documented that sage leaf helps to reduce menopausal sweats.
Sage has been used effectively for throat infections, dental
abscesses, infected gums and mouth ulcers. The phenolic acids in sage are
particularly potent against Staphylococcus aureus.
Sage Tea
1/2 ounce fresh sage leaves (roughly 45 leaves; most
commercially pre-packaged herbs come in a 3/4 ounce size in the grocery store)
1/4 ounce grated or thinly peeled lemon rind (about 1.5 teaspoons grated or 1 tablespoon thinly peeled, or the zest/peel of one large lemon)
Juice from one lemon (about 3 tablespoons)
1 quart (4 cups) water
While preparing the other ingredients, bring the water to a boil.
Keep water at a simmer and add the rest of the ingredients.
Allow to steep for 20 to 30 minutes, or to taste, stirring occasionally.
Strain out the sage leaves and serve hot, or chill and then serve iced.
1/4 ounce grated or thinly peeled lemon rind (about 1.5 teaspoons grated or 1 tablespoon thinly peeled, or the zest/peel of one large lemon)
Juice from one lemon (about 3 tablespoons)
1 quart (4 cups) water
While preparing the other ingredients, bring the water to a boil.
Keep water at a simmer and add the rest of the ingredients.
Allow to steep for 20 to 30 minutes, or to taste, stirring occasionally.
Strain out the sage leaves and serve hot, or chill and then serve iced.
Blessings Helen xoxx