Showing Food Common sage
| General Information | |||||||||||
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| Name | Common sage | ||||||||||
| Scientific Name | Salvia officinalis | ||||||||||
| Description | Common sage, Salvia officinalis, is a perennial, evergreen subshrub native to the Mediterranean region. It is widely consumed in Europe and North America. The culinary uses of common sage include seasoning poultry or sausage, infusing in butter, or adding flavor to root vegetables. The leaves have a grayish color, a savory, slightly peppery flavor, and a distinct odor. Common sage is rich in antioxidants and has been linked to several health benefits, including improved cognitive function and digestion (PMID: 29034191, PMID: 34072147). The most notable chemical in common sage is rosmarinic acid. In addition to its culinary uses, common sage has medicinal applications, including treating sore throats and coughs. A peculiar mode of preparation involves combining sage with butter and parsley to create a flavorful sauce. | ||||||||||
| Primary ID | FOOD00165 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Herbs | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Lamiales | ||||||||||
| Family | Lamiaceae | ||||||||||
| Genus | Salvia | ||||||||||
| Species | officinalis | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 32729 | ||||||||||
| Wikipedia ID | Common_sage | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||