Native to the Mediterranean, sage belongs to the mint family and has a sweet and savory flavor. It’s botanical name Salvia translates to “to be saved”. Sage has a special association with Charlamagne, the medieval emperor. It’s said that in 812 A.D., Charlamagne held sage in such high regard, he ordered it to be planted on German Imperial farms for trading and for its medicinal usage. There existed a lucrative trading business of tea between France and China, where China would trade their teas in for sage. Sage has antioxidant properties due to its high rosmarinic acid, camphor, and carnosol content.

Sage is such a versatile herb that it also has a history of being used as incense. Sage smudging is traditionally believed to lift one’s mood, and to clear away negative energy. One way to use sage as incense is to place them on top of a heated charcoal disc in a well-ventilated area. To enjoy sage as a tea, steep 1 teaspoon of sage into 1 cup of boiling water for 5 minutes. Sage in culinary use works well when seasoning food.

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