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Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region , though it has been naturalized in many places throughout the world.
The leaves of Blue Mountain sage can be made into a tea and used to soothe digestive problems, colds, coughs, chest congestion, and relieve breathing issues. A poultice may be put on wounds such as scrapes, sores, and bites, giving relief by providing a cooling sensation.
18. Sage. While sage is (technically) an herb and not a food, the purported health benefits of sage should not be overlooked: Sage can tone irritated tissues and kill bacteria.
Homegrown, dried sage leaves are considered best for making sage Arabic tea. [4] Chamomile (Arabic: بابونج, romanized: bābūnaj) tea is made by brewing dried chamomile flowers and has many health benefits, including reducing stress and anxiety, alleviating pain and discomfort, and also improving sleep and insomnia. [5]
The spiced chicken thighs are nestled into the pan with fall veggies and herbs, then finished with a drizzle of balsamic glaze, pomegranate seeds, and extra sage leaves for good measure. Get Ree's ...
Salvia (/ ˈ s æ l v i ə /) [3] is the largest genus of plants in the sage family Lamiaceae, with nearly 1,000 species of shrubs, herbaceous perennials, and annuals. [4] [5] [6] Within the Lamiaceae, Salvia is part of the tribe Mentheae within the subfamily Nepetoideae. [4]
S. officinalis subsp. lavandulifolia grows 30 centimetres (1 ft) tall and wide, with a reclining habit and narrow, lanceolate, whitish-gray evergreen leaves that are less than 50 mm (2 in) long. The leaves grow opposite each other on the stem and appear to grow in bunches. When the leaves are rubbed, oils give off a fragrance similar to rosemary.
Salvia fruticosa, [2] or Greek sage, is a perennial herb or sub-shrub [3] native to the eastern Mediterranean, including Southern Italy, the Canary Islands and North Africa. It is especially abundant in Palestine, Israel [ 4 ] and Lebanon.
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