This herb is very common in
Egypt as it is present in nature abundantly. It is used in many culinary
and medicinal uses.
Its botanical name is Saliva Officinalis. Its common name is garden sage,
red sage, saurge, Salvia salvatrix. Its Arabic name is Maryamiah, (
Marameeah, Maramiah, Maryamiya).
It is an astringent, antibacterial, aromatic, carminative stimulant and
Sage makes an excellent gargle for relaxed throat and tonsils, bleeding
gums, laryngitis and ulcerated throat. In modern European herbal medicine,
a gargle of sage tea is commonly recommended to treat sore throat,
inflammations in the mouth, and gingivitis (inflammation of the gums).
Test tube studies have found that sage oil has antibacterial, antifungal,
and antiviral activity which may partially explain the effectiveness of
sage for these indications.
Sage was used by the Chinese as a tea, instead of their own traditional
It is also used as a stuffing with onions in ducks and geese. Dried sage
goes well with other assertive herbs, such as rosemary, thyme, and bay.
It is markedly known for the flavor it provides to Thanksgiving turkeys,
sage is not only used for stuffing alone. It works well in dishes
featuring cheese, beans, and poultry and is a flavorful addition to herbed
biscuits, lima beans, peas, zucchini, and cream soups. Chopped fresh, sage
is mild enough to add to salads.