ABSTRACT
Earthy-avored herb used fresh or dried to avor meats, sh, and stews. Sage, in small quantities normally consumed as an herb, is not an appreciable source of nutrients. Its phytochemical constituents include phenolic compounds, catechin, chlorogenic acid, vanillic acid, caffeic acid, and epicatechin.1 In traditional medicine, sage was boiled and drunk as a tea to treat dyspepsia, mouth and throat inammation, excessive sweating, and minor skin inammations.2 Ancient Greek physicians used a solution of sage and water to stop wounds from bleeding and to clean sores and ulcers.3
