The Family Kitchen Gardener (1856)/Sage
SAGE.
Sálvia officinàlis.—Sauge, Fr.—Salbey, Ger.
Is a native of the south of Europe, a perennial, and readily increased by planting slips or cuttings in April. Sage has a strong, fragrant smell, and a warm, bitterish, aromatic taste. It was in ancient times considered as a remedy of general efficacy in all diseases. At present, however, few practitioners consider it as an article of much importance in medicine. Although frequently employed as a sudorific, it seems to have no advantage in this respect over many other plants. The Chinese, who are said to have experienced the good effect of Sage, value it highly, and prefer it to their own Tea. The Dutch have long been in the habit of drying Sage leaves in great quantities, and taking them out to China, where for every pound of Sage they get in exchange four pounds of Tea. It is much used in cookery of various descriptions.