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10 Second Take

Sage contains thujone, which is toxic, and in uncooked form should not be consumed chronically.

Basics

[LFODPKM ] Letter Key

Latin Namenavigator

Salvia officinalis L.

Familynavigator

Labiatae/Lamiaceae

Other Common Namesnavigator

Garden sage, true sage, broad-leafed sage

Descriptionnavigator

A small shrub (up to 70 cm tall), sage has very aromatic leaves and blue-violet flowers arranged in whorls.

Part Usednavigator

Leaves

Known Active Constituentsnavigator

Mechanism/Pharmacokineticsnavigator


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Evidence

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Clinical Trialsnavigator

Animal/In Vitronavigator

Other Claimed Benefits/Actionsnavigator


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Risks

[APT ] Letter Key

Adverse Reactionsnavigator

Pregnancy/Lactationnavigator

Animal Toxicitynavigator


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Dose

[C ] Letter Key

Common Dosage Formsnavigator


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Common Questions and Answers

Q: So is it dangerous putting a lot of sage into my turkey stuffing?

A: No, go ahead and enjoy your turkey. It has been in the oven a long time and thujone is inactivated by heat. However, merely pouring boiling water over dried herb to make tea or infusion is not enough to inactivate thujone. Intake of thujone over time causes neurological damage (thujone is the toxin in absinthe that led to its ban in almost every country) (5) (see wormwood entry). Very tiny amounts of thujone are permitted in certain flavoring extracts and liqueurs.

References

  1. European Scientific Cooperative on Phytotherapy (ESCOP). Monographs on the medicinal uses of plant drugs. Salviae folium (sage leaf). Fascicule 2. Exeter, UK, 1996.
  2. Leung AY, Foster S. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. New York: John Wiley and Sons, 1996.
  3. Bisset NG, Wichtl M. Herbal drugs and phytopharmaceuticals: a handbook for practice on a scientific basis with reference to German Commission E monographs. Boca Raton, FL: CRC Press, 1994.
  4. Wang M, Shao Y, Li J et al. Antioxidative phenolic glycosides from sage (Salvia officinalis). J Nat Prod 1999;62:454–456.
  5. Strang J, Arnold WN, Peters T. Absinthe: what’s your poison? BMJ 1999;319:1590–1592.