Sage was dedicated to the god Zeus by the ancient Greeks and Romans. They used it for medicinal purposes, as reported by Hippocrates, Dioscorides, Galinius, and Aetius. They claimed it stimulated both body and mind and healed snakebites. In ancient Greece, sage was believed to increase fertility, and women drank it when their husbands returned from battle.

​

​Cooking
Sage has a spicy flavor and is primarily used to season dishes with dark meats such as pork, venison, and beef, as well as cured meats. It also pairs wonderfully with pies, soups, poultry, fish, and pasta. It harmonizes beautifully with rosemary and lends a distinctive aroma to olive oil and vinegar. Since its intense flavor can easily become overpowering, caution is advised when using it. Sage is also excellent for preparing beverages, especially when combined with lemon balm, mint, or fruit.

​

Traditional characteristics
Sage is traditionally used as a tea to treat colds due to its disinfectant and expectorant properties. These properties also make it helpful for infections and injuries in the oral cavity, such as oral thrush, pharyngitis, and gingivitis, especially as a gargle in combination with apple cider vinegar. It is said to have a diuretic effect, improve memory, relieve gastrointestinal discomfort, and reduce excessive sweating.

Pregnant women and people with epilepsy should avoid this beverage.