How many different types of sage are there?
Sage (Salvia) is the largest genus in the mint family, with over 900 species worldwide. Salvia officinalis varieties are herbaceous evergreens and usually have mauve-blue to lilac-purple flowers midsummer. Botanical name: Salvia officinalis L. Vernacular names: Sage (English), Sefakuss (Unani), Salvia (Hindi), Garden Sage. Morphology: A perennial, evergreen subshrub with grayish leaves, woody stems, and blue to purplish flowers.Sage or Salvia officinalis, is Seesti or Salbia-Sefakuss or Sefakuss or Salvi Tulsi in Hindi. It’s leaves smells like ajwain (carom).
Which sage is best for tea?
There are different types of sage plants, but Salvia officinalis and Salvia verbenaca native both native to Europe and Salvia apiana, native to the American continent, are the most commonly used for making tea. Salvia plants are traditionally noted for their antioxidant effects and ability to enhance ‘head and brain’ function, improve memory, quicken the senses, and delay age-associated cognitive decline. Today, sage is known for its high antioxidant capacity and many health benefits.It is not healthy to consume sage tea in large quantities. Consumption of sage tea by people who are allergic to plants belonging to the Salvia species may cause allergic reactions.
Are any sage plants poisonous?
Some species of sage, including common sage (Salvia officinalis), contain a chemical called thujone. Too much thujone can cause seizures and damage the liver and nervous system. The amount of thujone varies with the species of sage, the time of harvest, growing conditions, and other factors. Side Effects Concern has been expressed about the internal use of sage due to the presence of thujone. Even when consumed in small amounts for long periods of time, thujone may cause increased heart rate and mental confusion.Drinking extremely large amounts of sage tea — or consuming this herb in other forms — over an extended period may cause heart problems, seizures, vomiting, and kidney damage if you’re ingesting more than 3–7 grams of thujone per day ( 41 , 42 ).If consumed in excess, sage can potentially cause serious side effects. Sage contains a neurotoxin called thujone, which is responsible for intoxicating properties of the alcoholic drink, absinthe. Some of the side effects include vomiting, dizziness, tremors, restlessness, and kidney damage.
What is the most popular sage plant?
For culinary uses, here are some of the most promising options that I noticed; Common / Garden Sage is the most popular, Greek is the most common dried sage found in stores, Berggarten, Pineapple, and Purple also sound like excellent options. White is by far the most popular sage for incense/smudging. Rosemary, marjoram, and thyme are good alternatives for sage. You can also use seasonings mixes that contain sage such as poultry seasoning or italian seasoning if you have those on hand.Sage Sweet, bitter, sour, savory asparagus, beans, cherries, chicken, fatty meats, oily fish, goose, liver, pasta, potatoes, soups, stews, stuffing, tomatoes bay, caraway, ginger, paprika, parsley, thyme Fresh sage leaves are best picked and used as soon as possible.
What is the difference between sage and garden sage?
Originating in the Mediterranean region, Sage, also known as ‘Garden Sage’ and ‘Common Sage’, is a small evergreen plant, with woody stems, grayish leaves, and purplish flowers making it an attractive landscape plant. Sage is a perennial with an average lifespan of four years. It loves the sun and, once established, is drought-tolerant. Sage has woody square stems with velvety leaves. Sage leaves and its flowers are edible and can be used both fresh and dried.Seed-sown perennial sage is slow to get going so it’s best to buy young plants instead. You can also take ‘soft tip’ cuttings (the tip of a young shoot just below a leaf joint), which are quick to root in pots of damp sharp sand on a sunny windowsill.Sage needs light, well-drained soil, which makes it a good container plant. A clay pot works well for sage because it dries out quickly.Sage needs lots of light, so if growing indoors, put your plant in an area where it gets 6 to 8 hours of full sun per day. If you don’t live in the sunniest of places or you don’t get a lot of natural light, you can place your sage pot under a grow light. Fluorescent lighting may work well in a pinch, too.
Which sage is best for cooking?
In the kitchen, garden sage has the best balance of volatile oils of the sages for culinary uses. Sage is best used fresh, but can be dried. Long used to season all meats, fowl, stuffing, soups, stews, sausages, sauces and butter with its rich, distinctive flavor. SAGE: Use as a companion plant with broccoli, cauliflower, rosemary, cabbage, and carrots to deter cabbage moths, beetles, black flea beetles and carrot flies. Do not plant near cucumbers, onions or rue.Culinary sage should not be planted near the bitter herbs rue and fennel. These can impart a bitter flavor to sage and sometimes inhibit overall growth. Onions and cucumbers will also inhibit sage growth and should be planted farther away.