Introduction:
Sage is characterised by its oval, grey-green and velvety, furry leaves. The name is derived from the word "salvere", which means "to be healthy", because the plant is full of beneficial essential oils. Young leaves have a mild, spicy aroma and sometimes a somewhat bitter taste, while the older sage shoots produce very aromatic leaflets.
Use/Preparation:
Sage is mainly used in Mediterranean cuisine with meat, fish or pasta dishes. But the leaves are also popular as a tea.
Health:
The essential oil prevents the growth of bacteria, viruses and moulds. Gargling with sage tea helps with sore throats. In addition to essential oils, sage provides bitter substances that stimulate digestion. It is negligible as a source of nutrients, as it is mainly used as a flavouring ingredient.
Alternatives:
Coriander seeds have a similar taste to sage. But other Mediterranean herbs such as thyme, rosemary, oregano or marjoram can also be used as alternatives.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 366/1532 |
| Fat | 12,7 g |
| Healthy fatty acids | 7 g |
| Carbohydrates | 42,7 g |
| Sugar | 42,3 g |
| Protein | 10,6 g |
| Salt | 0 g |
