Organic sage seeds grow a velvety-textured plant. Sage, a member of mint family is an evergreen shrubby perennial that grows up to 24 inches (60 cm) in high. Strong sharp and warm, slightly camphorated flavor adds a pleasant taste to stuffing, meats and even sage tea. The biodegradable Seed Pods contain non-GMO, certified organic seeds inside a mineral growth medium.
Sage is traditionally used to season roasted meats, marinades, sauces and soups. Distinctively fuzzy texture and musty flavor reminiscent of eucalyptus, cedar, lemon, and mint is especially popular in Italian cooking. Italian cuisine pairs sage with veal, while French adds it to stuffing, cured meats, sausages, and pork dishes. American cuisine, of course, associates it with turkey and dressing. Sage should be used with discretion; it can overwhelm a dish.
Sage is indigenous to the Mediterranean. Sage has one of the longest histories of use out of any culinary or medicinal herbs. The ancient Greeks used this healing herb for many ailments, it was called herba sacra or ‘sacred herb’ by the Romans. The name of the genus “Salvia” is derived from the Latin “salver”, meaning “to be saved” or “to be well” referencing the curative properties of the plant.
Sage is an excellent source of vitamin A, calcium, potassium and magnesium. Sage contains a camphoraceous oil—consisting of about 40 percent thujone, this gives the herb antimicrobial and antispasmodic properties. Herbal tea made from sage leaves have a calming effect and can be used as an effective way to improve digestion. Sage is also popular herb for alleviating coughs and congestion.