Stimulant, as tringent, tonic and carminative. It has been used in dyspepsia, but is now mostly employed as a condiment. In the United States, where it is still an official medicine, it is in some repute, especially in the form of an infusion, the principal and most valued application of which is as a wash for the cure of affections of the mouth and as a gargle in inflamed sore throat, being excellent for relaxed throat and tonsils, and also for ulcerated throat.

The gargle is useful for bleeding gums and to prevent an excessive flow of saliva. When a more stimulating effect to the throat is desirable, the gargle may be made of equal quantities of vinegar and water, 1/2 pint of hot malt vinegar being poured on 1 OZ. of leaves, adding 1/2 pint of cold water.

The infusion when made for internal use is termed Sage Tea, and can be made simply by pouring 1 pint of boiling water on to 1 OZ. of the dried herb, the dose being from a wine glassful to half a teacupful, as often as required, but the old-fashioned way of making it is more elaborate and the result is a pleasant drink, cooling in fevers, and also a cleanser and purifier of the blood. Half an ounce of fresh Sage leaves, 1 OZ. of sugar, the juice of 1 lemon, or 1/4 OZ. of grated rind, are infused in a quart of boiling water and strained off after half an hour.

In Jamaica the Negroes sweeten Sage Tea with lime-juice instead of lemon. Sage Tea or infusion of Sage is a valuable agent in the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases and has considerable reputation as a remedy, given in small and oft-repeated doses. It is highly serviceable as a stimulant tonic in debility of the stomach and nervous system and weakness of digestion generally. It was for this reason that the Chinese valued it, giving it the preference to their own tea.

It is considered a useful medicine in typhoid fever and beneficial in biliousness and liver complaints, kidney troubles, hemorrhage from the lungs or stomach, for colds in the head as well as sore throat and quinsy and measles, for pains in the joints, lethargy and palsy. It will check excessive perspiration in phthisis cases, and is useful as an emmenagogue. A cup of the strong infusion will be found good to relieve nervous headache.

The infusion made strong, without the lemons and sugar, is an excellent lotion for ulcers and to heal raw abrasions of the skin. It has also been popularly used as an application to the scalp, to darken the hair. The fresh leaves, rubbed on the teeth, will cleanse them and strengthen the gums. Sage is a common ingredient in tooth-powders.

The volatile oil is said to be a violent epileptiform convulsant, resembling the essential oils of absinthe and nutmeg. When smelt for some time it is said to cause a sort of intoxication and giddiness. It is sometimes prescribed in doses of 1 to 3 drops, and used for removing heavy collections of mucus from the respiratory organs. It is a useful ingredient in embrocations for rheumatism.

In cases where heat is required, Sage has been considered valuable when applied externally in bags, as a poultice and fomentation.

In Sussex, at one time, to munch Sage leaves on nine consecutive mornings, whilst fasting, was a country cure for ague, and the dried leaves have been smoked in pipes as a remedy for asthma.

In the region where Sage grows wild, its leaves are boiled in vinegar and used as a tonic. Among many uses of the herb, Culpepper says that it is: 'Good for diseases of the liver and to make blood. A decoration of the leaves and branches of Sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become black. It stayeth the bleeding of wounds and cleaned ulcers and sores.

Three spoonsful of the juice of Sage taken fasting with a little honey arrests spitting or vomiting of blood in consumption. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly.

The juice of Sage in warm water cureth hoarseness and cough. Pliny saith it cureth stinging and biting serpents. Sage is of excellent use to help the memory, warming and quickening the senses. The juice of Sage drunk with vinegar hath been of use in the time of the plague at all times.

Gargles are made with Sage, Rosemary, Honeysuckles and Plantains, boiled in wine or water with some honey or alum put thereto, to wash sore mouths and throats, as need requireth. It is very good for stitch or pains in the sides coming of wind, if the place be fomented warm with the decoration in wine and the herb also, after boiling, be laid warm thereto.'

Beauty Benefits
It promotes healthy skin cell growth, helps ward off wrinkles and gives skin a healthy, youthful look. It helps control oily skin and hair. It helps control acne and seborrhoea. It also helps control dandruff, dry skin and hair. If used as a scalp massage, it can encourage hair growth and lessen hair loss.

Culinary Recipes
Sage and Onion stuffing for ducks, geese and pork enables the stomach to digest the rich food. From Warner's Ancient Cookery, 1791, for Sawgeat, Sawge. Sawgeat 'Take Pork and seeth (boil) it well and grind it smale and medle (mingle) it with ayren (eggs) and ygrated (grated) brede (bread). Do thereto salt sprinkled and saffron. Take a close litull ball of it in foiles (leaves) of Sawge. Wet it with a bator (batter) of ayren, fry and serve forth.

From The Cook's Oracle, 1821:
'Sage and Onion Sauce
'Chop very fine an ounce of onion and 1/2 OZ. of green Sage leaves, put them in a stamper with 4 spoonsful of water, simmer gently for 10 minutes, then put in a teaspoonful of pepper and salt and 1 OZ. of fine bread crumbs. Mix well together, then pour to it 1/4 pint of Broth, Gravy or Melted Butter, stir well together and simmer a few minutes longer. This is a relishing sauce for Roast Pork, Geese or Duck, or with Green Peas on Maigre Days.'

The same book gives:
A Relish for Roast Pork. or Goose

2 OZ. of leaves of Green Sage, an ounce of fresh lemon peel, pared thin, same of salt, minced shallot and 1/2 drachm of Cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret. Shake it well every day; let it stand a day to settle and decant the clear liquid. Bottle it and cork it close. Use a tablespoonful or more in 1/4 pint of gravy or melted butter.

Another modern Sage Sauce, excellent with Roast Pork is:

Sagina Sauce Take 6 large Sage leaves, 2 onions, 1 teaspoonful of flour, 1 teaspoonful of vinegar, butter the size of a walnut, salt, pepper, and 1/2 pint of good, brown gravy. Scald the Sage leaves and chop them with the onions to a mincemeat. Put them in a stewpan with the butter, sprinkle in the flour, cover close and steam 10 minutes. Then add the vinegar, gravy and seasoning and simmer half an hour.

From Walsh's Manual of Domestic Economy, 1857: Sage Cheese. Bruise the tops of young red Sage in a mortar with some leaves of spinach and squeeze the juice; mix it with the rennet in the milk, more or less, according to the preferred col our and taste. When the curd is come, break it gently and put it in with the skimmer till it is pressed two inches above the vat. Press it 8 or 10 hours. Salt it and turn every day.