To many of us, today’s word is, well, nothing too special: it does not have the peppery kick of basil, the tang or oregano, or the woody notes of rosemary. As a matter of fact, when most of us hear of sage, we tend to typically think of the seasoning mix used in sausages or one of the chief herbal components in a dressing or stuffing. Though we have come to think of it as pretty basic and common, sage was practically thought of as a cure-all in the past. In many ways, we are just now beginning to rediscover this superhero disguised as a regular, unassuming herb.
First appearing in English during the early 1300’s, our word sage comes from the 13th century Old French sauge, which, itself, derived from the Latin salvia, meaning ‘healthy.’
Though the name derives from Latin, sage, or Salvia officinalis, has been used since early antiquity for tasks from the utilitarian, such as treating snakebites and fertility, to the supernatural, such as warding off evil.
Even up to (and likely past) the 1600s, we can see that the medicinal usage of sage was commonplace: writing in 1597, John Gerard’s work, Herball, speaks of sage being: “singularly good for the head and brain, it quickens the senses and memory, strengthens the sinews, restores health to those that have the palsy, and takes away shaky trembling of the members.”
Considering the ease of growing it as well as the multiple medicinal uses, sage also quickly became a favourite herb when it comes to cooking. Indeed, just over a decade previous to Garard’s quote above, Tudor physician Thomas Cogan was, in 1584’s The Haven of Health, culinary writing that: “Sage is used commonly in sauces, as to stuff veal, pork, roasting piggies, and that for good cause.”
While sage still flavours our food, surely its use as an ancient remedy were overstated, right? Well, maybe not. Recent medical studies are beginning to show that chemical compounds in sage can aide in cognitive function and performance as well as improved alertness, memory, and mood. So, perhaps it is time that we give this overlooked herb another look, for our cuisine and our health.
