Sage, the Scent of Thanksgiving

     November is a month of gatherings.  When we gather together this month, we are asked to think about things we are thankful for (at least that’s always been my family’s tradition).  Even though the origin of Thanksgiving may not have happened the way we have all been taught in school, it has come to represent a time of family and friends, of thankfulness and of blessings.  What the holiday has become is a wonderful tradition for families and a great celebration of the things in life that we may take for granted throughout the year. 

     As we do gather together over a bountiful table, certain aromas tend to be present.  The smell of the turkey and dressing are, of course, the most prominent.  Now, each family has their own recipes.  Being from the South, I don’t believe oysters have any business in my dressing (supposedly this is common in certain areas, and is even supposed to be an ingredient in the first Thanksgiving dressing recipe).  However there are certain spices that make themselves into every dressing recipe I have ever encountered.  One of these is sage.

     Sage Salvia officinalis is one of the many, many cooking herbs that are also amazingly beneficial to our health.  It’s in the Lamiaceae family, which is commonly referred to as the Mint family.  Plants in this family are characterized by a square stem and distinctive flowers that have petals fused into an “upper lip” and “lower lip,” which is why this family was originally referred to as the Labiatae (labia is Latin for lip).  The Lamiaceae family is also where you find Basil, Mint, Lavender, Thyme, Rosemary, and Savory, so this is a family known for its culinary delights.  When it comes to culinary herbs, I have a pet theory that they were originally added to food because most of them help aid digestion in some way.  However, it may be a “chicken and egg” situation.  Do we know that they help with digestion because they were added to food? Or were they added to food to aid with digestion?  Hmm… 

     Sage has been used in most cultures as a medicinal and culinary favorite (I use it in my Pumpkin Sage bread).  The ancient Romans actually revered this herb so much that they created a special ceremony just for the gathering of sage.  The Greeks and Romans both used this herb to help preserve meat (science believes that this is due to its high level of antioxidants).  Arab physicians in the 10^th century believed that sage promoted immortality.  14^th century Europeans used sage to protect themselves from witchcraft.  It was also prized in 17^th century China for the flavorful tea it makes.  Today, sage has become one of the most commonly burnt herbs for smudging, which is a practice that comes from the Native American use of burning herbs to cleanse one’s self and space, as well as to connect to nature and spirits.  The actual herbs used in this way by Native Americans varied among the tribes (some of them are very secretive about what herbs the used) and were typically not burnt in a bundle, but instead in a bowl or shell.  But the current practice is beneficial (even for you healthy skeptics), as sage smoke helps us to de-stress and fights the bacteria in the very air we breathe.

     I have used a strong sage tea as a mouthwash and gargle to fight gingivitis and heal a sore throat.  Sage tea can also be used to fight fevers, to calm nervous anxiety, to stimulate digestion, improve liver and kidney function, as a wash for the skin (makes a great toner and helps fight acne), as a hair rinse (makes hair super shiny and helps to darken hair if left on for an extended time), helps reduce excessive sweating, is a natural deodorizer (great for body and home), helps relieve hot flashes in menopausal women, helps deal with feelings of grief and depression, helps protect against cardiovascular diseases, and can help improve brain function and memory.  You can also use sage as a steam inhalation to help with asthma.  Sage poultices can also be beneficial in first-aid situations where antibacterial action is needed.  There are many more benefits of sage and I could probably write a small book on the subject! 

     For all of you new moms, and mom-to-be’s out there, you should avoid taking this herb in medicinal doses, or even at all.  It stimulates menstrual flow which could cause complications in the early stages of pregnancy.  It also dries up milk flow, so breastfeeding moms should avoid this herb until it’s time to wean your baby (at which point it could be very helpful).  It could also cause a minor allergic reaction in people who are allergic to other plants in the Lamiaceae family.  You should also use caution with this herb if you are prone to epileptic seizures. 

    

Parts Used: Leaves, small stems, flowers

Medicinal Actions: Analgesic, Antibacterial, Anticancer, Antifungal, Antihydrotic (refrigerant), Anti-inflammatory, Antimicrobial, Antiseptic, Antispasmodic, Antiviral, Aromatic, Astringent, Carminative, Depurative, Emmenagogue, Estrogenic, Nervine, Vermifuge

    Thank you all for reading this.  I hope you enjoy sage as much as I do and if you have any questions or comments, please leave them down in the comments below!

Resources:

Annie’s Remedy – Sage: http://www.anniesremedy.com/herb_detail52.php

Botanical.com/A Modern Herbal – Sages: http://www.botanical.com/botanical/mgmh/s/sages-05.html

Health Beckon – 20 Amazing Benefits of Sage Herb for Skin, Hair, and Health: http://www.healthbeckon.com/sage-herb-benefits/

Herbalpedia – Sage, Not Just for Thanksgiving: http://www.herbalpedia.com/blog/?p=156

Herb Wisdom – Sage Herb: http://www.herbwisdom.com/herb-sage.html

History – The History of Thanksgiving: http://www.history.com/topics/thanksgiving/history-of-thanksgiving

Manataka American Indian Council – The Real Story of Thanksgiving: https://www.manataka.org/page269.html

Organic Facts – Health Benefits of Sage: https://www.organicfacts.net/health-benefits/herbs-and-spices/sage.html

Spirituality and Health – The Ancient Art of Smudging: http://spiritualityhealth.com/articles/ancient-art-smudging

World’s Healthiest Foods – Sage: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=76

The Power of Purslane

     One of the most amazing things about living in Florida is the absolute abundance of plants and wildlife. Even living in the city (Orlando), I can still look around me and find plants, animals, and insects. This place is just overflowing with life. Everywhere you go you can find weeds (I hate the term “weed”) poking up through the cracks in the pavement, or in between sections of the sidewalk. One of the more common weeds we see this time of year is purslane.

     Purslane Portulaca oleracea is a succulent, which means that one or more of its parts is swollen to allow for the accumulation of fluids. The plump part of purslane though is the leaf. Along with plump leaves, purslane has tiny yellow flowers and a strong stem. One of the major varieties I see around here even has red stems. Almost every place on Earth has a variety of purslane, and with its great taste and a high amount of nutrients, it has been eaten all over the world. The taste is mildly sour and it has a slightly chewy and crunchy texture. This plant is most commonly used as a raw green in salads or as a pot herb (meaning you cook it in a pot like Southern greens). The flowers and stems are edible as well as the leaves. This tiny plant is jam packed with nutrients. Even some nutrients, like omega-3 fatty acids, that are not typically found in the plant kingdom. It also has more beta carotene than spinach, as well as an incredible amounts of vitamin C, calcium, phosphorus, iron, magnesium and potassium.

     Though it is easy to find nutritional and culinary information on purslane, its uses as a medicinal herb are not quite as well known. In Traditional Chinese Medicine (TCM), purslane is used to improve both respiratory and circulatory function. In traditional European herbalism, it has been used to treat arthritis and other inflammation. It is known to be helpful in cases of scurvy, cataracts, heart disease, asthma, gingivitis, multiple sclerosis, and psoriasis. It is also a great immune booster. It has been suggested as a daily tonic for the reduction/prevention of headaches. Purslane contains at least two kinds of antioxidants that have been known to prevent cell mutation, so it can prove to be helpful in the prevention of cancers. Purslane is believed to help balance the body’s insulin. It can also counter the negative effects of consuming too much caffeine, such as jitters and sleeplessness. It also contains antidepressant substances such as calcium, magnesium, potassium, phenylalanine, and tryptophan that have been known to help counter depression by moderating the chemicals that cause depression.

     There is one major warning that comes with this herb though. If you are prone to kidney stones, you want to avoid high doses of purslane as it contains oxalates which can cause stones to form in the kidneys.

Resources:

Websites

Herbal Legacy: http://www.herballegacy.com/Griffiths_Medicinal.html

Modern Herbal: http://www.botanical.com/botanical/mgmh/p/prugol77.html

Mother Earth News: http://www.motherearthnews.com/organic-gardening/power-packed-purslane-zmaz05amzsel.aspx

Nourishing Gourmet: http://www.thenourishinggourmet.com/2009/09/purslane-a-mighty-weed.html

Organic Authority: http://www.organicauthority.com/eco-chic-table/dont-pull-the-purslane.html

Organic Lifestyle Magazine: http://www.organiclifestylemagazine.com/purslane-recipes

PCSA: http://www.prairielandcsa.org/recipes/purslane.html

Susan Weed: http://www.susunweed.com/Article_Joy-of-Purslane.htm

Books:

Edible Wild Plants of Eastern/Central North America by Lee Allen Peterson