Sage (Salvia officinalis): A Comprehensive Guide
Sage, scientifically known as Salvia officinalis, is a perennial herb belonging to the Lamiaceae (mint) family. It is used for various medicinal and culinary purposes.
Botanical Description
Sage is characterized by its green-grayish, silver-tinged leaves with a soft, velvety texture. The flowers bloom in shades ranging from blue to purple, and the plant reaches a height of 40 to 80 cm.
Types of Sage
Spanish Sage (Salvia lavandulifolia): Used in cooking and traditional medicine.
Three-Lobed Sage (Salvia fruticosa): Common in the Mediterranean region and valued for its medicinal properties.
Health Benefits and Medicinal Uses
Memory Enhancement: Some studies suggest sage may boost cognitive function and improve memory.
Anti-inflammatory Properties: Helps reduce joint and muscle inflammation.
Blood Sugar Regulation: May improve insulin sensitivity and lower blood sugar levels.
Digestive Health: Used to treat digestive issues such as diarrhea and indigestion.
Immune System Support: Rich in antioxidants that help strengthen immunity.
Cultivation Methods
To grow sage successfully, follow these steps:
Location: Choose a spot with full sun exposure.
Soil: Well-drained, nutrient-rich soil is ideal.
Watering: Moderate watering—sage is drought-tolerant.
Fertilization: Use organic fertilizers to enhance soil fertility.
Planting Season
Sage is best planted in spring after the frost season has passed to ensure healthy growth.
Parts Used as Medicine
The leaves of the sage plant are primarily used for medicinal and culinary purposes, either fresh or dried..
Active Compounds
Sage contains several bioactive compounds, including:
Essential oils: Such as thujone and camphor.
Bitter compounds: That aid digestion and appetite stimulation.
Antioxidants: Such as phenolic acids, which protect cells from damage.
Export details worldwide
Types: Whole leaves and chopped.
Drying: Natural.
Packaging: Sacks.
Package weight: 10 kg or 20 kg.
Sorting, packing, and packaging: Automated.
Origin: Egypt
whole and crushed leaves