Purple Sage – Salvia officinalis purpurea

Maxima Sage is a perennial herb used in the kitchen. The leaves of the Maxima Sage can grow up to three times larger than those of the common sage. Whole Maxima Sage leaves, dipped in batter and fried, make a delicious and crunchy snack for a buffet or aperitif. These are simple to prepare and go down a treat.

This variety of sage has powerful aroma and a slightly bitter taste. It is an excellent way of adding flavour to roasts, grilled meats, roulades and pasta sauces.

The sage plant has several beneficial properties ranging from anti-perspiration (helping to reduce excessive sweating caused by rheumatism), antibacterial (sage is an excellent natural preservative), fungistatic (limiting fungal growth), disinfectant and anti-inflammatory (useful for gingivitis and pharyngitis), to astringent.

Sage is also restorative for the stomach and cicatrising and is used as a natural remedy for the treatment of ulcers and sores.

Rubbed on the teeth, sage has a natural whitening and perfuming effect.

The velvety leaves of the sage plant are normally used fresh to add their characteristic taste to meat dishes and vegetable soups but they are also highly appreciated fried in batter.

Sage has a multitude of uses as a natural remedy.

Sage leave decoctions stimulate digestion and contribute to curing bronchitis, depression and tiredness. In addition, added to bath water, other than giving off a pleasant perfume, sage provides relief for rheumatism and excessive perspiration and soothes the nervous system.