Sage

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).
 

Uses

Medicinal uses.
It is an astringent, antibacterial, aromatic, carminative stimulant and tonic.
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.

Culinary uses
Sage was used by the Chinese as a tea, instead of their own traditional tea.
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.
 

 Price / lb : $ 12.0