Sage is a culinary herb produced by the Salvia officinalis plant. This herb is used in many culinary applications and is also used as an herbal medicine.

Health considerations

Sage is a good source of vitamin C, vitamin E, thiamin and copper, and a very good source of fiber, vitamin A, vitamin K, vitamin B6, folate, calcium, iron, magnesium and manganese. Sage extracts have shown to possess antioxidant and antimicrobial properties, particularly with regards to Staphylococcus aureus bacteria, which cause a large number of infections in hospitals every year. Sage oil contains convulsant (seizure-inducing) compounds such as thujone, camphor, and cineole. If used improperly, sage oil can thus cause seizures and has done so in some cases of children consuming the oil.

Keep in mind

Sage leaves are generally not consumed in high enough quantities to contribute significant micronutrients to the diet.

May be found in

Sold as is, spice mixes, savory dishes, herb butter


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Nutrition Data

Alternative Spellings and Names

Salvia officinalis; Sage, garden; Sage, common

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