The History of Sage

There are over 900 species of sage. The variety most commonly used for cooking is Salvia officinalis. The name comes from the Latin word “salvere,” meaning “to save” (a reference to the plant’s medicinal uses), and “officina” which is a reference to the storeroom in a monastery where herbs and medicines would have been kept. Sage is native to the Mediterranean region and the Middle East. It has a long history of medicinal use dating back to Egyptian times, when it was used as a fertility treatment. The ancient Greeks also used sage for wound healing, women’s health, and as a diuretic. Sage was grown during Charlemagne’s reign and during the Middle Ages, sage was used to treat a variety of health concerns, including fevers, liver disease, and epilepsy. It was also thought to help strengthen memory. In the 17th century, sage was traded for Chinese tea. Sage also has a long history of culinary use, especially in European and Middle Eastern cuisine. Italian and Greek dishes are particularly famous for their use of sage. It is also the main herb used to flavor Thanksgiving stuffing in America. Today, fresh sage plays a key role in many culinary dishes around the world and dried sage is a major component in several dried spice blends, including many popular poultry and Italian spice mixes.