Sage – Best Herb for Arthritis, Respiratory and Rheumatism (Salvia Officinalis)

Table of Contents

1. Introduction

Sage scientific name is Salvia Officinalis, some other common names are salvia, sefakuss, and garden sage. It has a centuries-old reputation for exerting a beneficial influence on the brain, nerves, eyes, and glands. Gerard testified to the effectiveness of the herb for “quickening the senses and memory strengthening the sinew and restoring health to those suffering from palsies and trembling of limbs.”

It is a multi-purpose herb used for culinary and Ayurvedic purposes. In Europe cultivation of sage has been reported since ancient times for cooking and healing purpose. In traditional Indian Siddha medicine, sage known as Karpooravalli has been used for the treatment of asthma, bronchitis, migraine, and rhinitis.

2. Morphology 

Sage is an evergreen woody-stemmed shrub with greyish-green stalked slender leaves with a rough texture and purplish-blue flowers. The dried herb is grey, with a tinge of green, it has a strong spicy aroma and a slightly bitter and astringent taste. 

3. Chemical Compound

Sage contains volatile oil, resin, tannin, and a bitter principle, the oil is composed of camphor, salvene, cineol, and pinene. The fresh leaves provide appreciable amounts of vitamins A and C.

4. Habitat

Sage originated in the Mediterranean countries but is now cultivated in Europe and North America, in India the herb is cultivated for its essential oil. 

5. Ayurvedic Properties of Sage

1. Rasa (Taste): It has pungent (Katu) and slightly bitter (Tikta) taste.

2. Virya (Potency): It is hot in nature (Ushna).

3. Vipaka (Post-digestive taste): The post-digestive taste is pungent (Katu).

6. Health Benefits and Uses of Sage

Sage has played an important part in the history of botanic medicine, the Chinese adage ‘sage for old age’ sums up its healthful qualities. It has a reputation for slowing the aging process, restoring energy, and aiding digestion. In pharmaceutical writings, sage is listed among the natural antiseptics.

Traditionally garden sage is used for the treatment of localized pain, rheumatism, convulsion, arthritis, vertigo, diarrhea, sclerosis, respiratory, metabolic, and mental disorders. Sage leaves and infused leaf decoctions are used for controlling toothache, mouth ulcers, gum bleeding, and foul breath, and fresh leaves are chewed as a mouth freshener.

It is also used in cooking like poultry stuffing, and the flavoring of meat, sausages, and fish.

Here are some health benefits of Sage

Failing Memory

Sage is considered very useful in cases of failing memory, it acts on the cortex of the brain thereby eliminating mental exhaustion and improving concentration.

Infections

In earlier times leafy sprigs along with some other herbs were spread on the floors of the old manors for their antiseptic qualities and to guard against plague and other infections.

Premature Grey Hairs

Sage blended with hair tonic is useful in preventing grey hairs.

Sore Throat

Sage is known for its healing action on the throat and mouth, gargles and mouthwashes use it as the principal ingredient. Leaves rubbed on the teeth regularly help to keep them sparkling white and strengthen the gums.

To prepare a gargle for sore throat, take half a liter of boiling water is poured on a handful of sage leaves, and when moderately cool, a little vinegar and honey are added, this mixture is used as a gargle. While gargling, a tsp of this mixture can also be taken internally.

Stress

Tea prepared from sage leaves is beneficial as a stress buster, tea is prepared by pouring a cup of boiling water over 1 tsp of dried sage leave and covering it with a lid. The water should be infused for a few minutes before it is strained, add honey for sweetness. In the case of fresh leaves, a tablespoon of chopped sage leaves can be used to prepare the tea.

Other Uses

Sage is one of the most popular herbs used in culinary preparations in the west, it helps counteract the harmful richness of food like pork, goose, duck, and oily fish. It also combines well with dairy foods, and bean and pea soups. Dried and powdered sage leaves are mixed with cooked vegetables and sprinkled on cheese dishes. Fresh sage leaves are used in salads and sandwiches.