Tag: Common sage

According to the National Center for Complementary and Integrative Health, culinary sage is likely safe in the small amounts typically used in foods. This evergreen herb, often used for its distinctive flavor, can also offer a variety of health benefits when consumed properly. However, it's critical to understand that excessive intake of certain sage species can be toxic due to a compound called thujone.

With over 900 species in the Salvia genus, not all sage is created equal. The question of what type of sage is okay to use depends entirely on its intended purpose, whether for seasoning food, performing a spiritual cleanse, or admiring as an ornamental plant. While common garden sage is a kitchen staple, other types, like white sage, are reserved for specific ceremonial uses, and some are best avoided entirely.

Botanically known as *Salvia officinalis*, sage has been valued for centuries in both medicine and cuisine. While generally safe in small culinary amounts, eating raw sage requires some considerations regarding flavor, texture, and a compound called thujone that can be harmful in large doses.

While Indigenous peoples have used prairie sage for ceremonial and medicinal purposes for centuries, a key question for foragers today is: **Is prairie sage edible?**. The short answer is yes, but with critical caveats regarding proper identification and potential toxicity from compounds like thujone.