Sage

Sage Sage, native to the Mediterranean, is an aromatic herb which was extensively used throughout the Roman Empire. Known to have healing properties, sage was often used to aid digestions. The strong smell and taste of this herb also helped to masked spoiled meat, making it popular in the Middle Ages as well. In the 9th century, sage was deemed so vital to society that Charlemagne ordered it planted on German imperial farms for its trade value as well as medicinal popularity. Sage was so popular that the French produced massive which they consumed as tea. The Chinese became fascinated with this tea, trading four pounds of black tea for every one pound of sage tea.

Key Nutrients

Sage includes a high amount of fiber, chlorophyll and flavonoids. Flavonoids are a class of molecules which are high in antioxidant content.

Health Benefits

Dietary Fiber – Dietary Fiber stimulates digestion and peristalsis, helping to relieve indigestion and constipation problems.

Flavonoids – Flavonoids are a class of antioxidants which help to promote healthy cell growth and reduce inflammation. They are also a powerful class of molecules when it comes to reducing the risk of certain cancers.

Season

Sage grows from early spring until late summer. With this said, basil can be found fresh year round due to its ease of growth and commercial availability.

Nutrition Information

Per 1 teaspoon (.7 grams):

Calories (cKal): 2
Protein (grams): .07
Total Fat (grams): .09
Carbohydrates (grams): .43
Fiber (grams): .3

Buying and Storing

When buying sage, make sure the leaves are firm, green and free from wilting. Store the herb in a sealed bag with a damp paper towel in your refrigerator for up to four days.