Sage

         Sage is an herb that belongs to the mint family, Lamiaceae. It is native to the Mediterranean region but can now be found throughout the world, including in Turkey.

          Sage has a long history of use in both culinary and medicinal applications. It has gray-green leaves that are slightly fuzzy and a distinct aroma and flavor that is often described as earthy and slightly bitter. In cooking, sage is commonly used to flavor meats, such as pork and poultry, as well as to add depth and complexity to stuffings, soups, and sauces. It is also a popular herb for making infused oils and vinegars.

          In traditional medicine, sage has been used to treat a variety of ailments, including digestive issues, sore throat, and memory loss. It is believed to have anti-inflammatory, antioxidant, and antimicrobial properties, and recent studies have shown that it may have potential benefits for brain health and mood.

          The harvest season of sage begins after mid of August until the end of September. The sage harvested in Turkiye are both wild collection and cultivation. The spring rains helps revealing the amazing flavor, aroma and maximize the quality of the product.