salie

Salie is the Dutch name for the culinary herb commonly known in English as sage. The plant’s scientific name is Salvia officinalis, a species in the mint family, Lamiaceae. Sage is native to the Mediterranean region and widely cultivated in temperate gardens for culinary and medicinal uses.

Description: Sage is an evergreen perennial with woody stems, narrow oval leaves that are gray-green and wrinkled, and inflorescences of pale to deep blue flowers.

Cultivation: It prefers well-drained soil, full sun, and moderate water. It is drought-tolerant once established and hardy in many temperate areas. It can be propagated by cuttings, division, or seeds.

Uses: Culinary sage leaves are used fresh or dried to flavor stuffings, meats (especially poultry and pork), sausages, sauces, and vegetables. It is often used in moderate quantities; sage tea is also prepared.

Medicinal and safety: Sage has a long history in traditional medicine for digestive aid, throat soothers, and anti-inflammatory effects, though evidence varies. Sage essential oil contains thujone and other compounds and can be toxic if ingested in large amounts or undiluted; essential oil should be used with caution and not by pregnant individuals or people with certain medical conditions.

Etymology and taxonomy: The English name sage derives from Latin salvia; salie is the Dutch term. The genus Salvia includes many species beyond common sage.