Dried Sage Leaves 500g Salvia officinalis Culinary Herb for Western Cooking and Herbal Tea

Dried Sage Leaves, known in Chinese as Shu Wei Cao (鼠尾草), from Salvia officinalis. These dried leaves are a classic Western culinary herb, traditionally valued in European herbal practice for their aromatic and warming character. In TCM terms, sage is generally regarded as having a bitter and pungent flavor with a slightly cool nature. Commonly used as a seasoning or brewed as a light herbal infusion, this product is a food-grade agricultural item and is not intended to replace medicine.

Key Selling Points

• Dried Salvia officinalis leaves cut and sifted for convenient use
• A classic Western culinary herb for meat, stuffing, and sauces
• Traditionally used in European herbal practice for its aromatic character
• Sun-dried processing with a 12-month shelf life
• 500g bulk bag suitable for kitchens, tea blending, and repacking

Quality & Sensory

The dried leaves are typically grayish-green with a slightly fuzzy texture and a brittle, crumbly feel. They carry a strong camphor-like, savory aroma, and when steeped or cooked they release a warm, slightly bitter and astringent taste.

Technical Specifications

Usage Scenarios

• Seasoning for roasted meats, poultry, stuffing, and sauces
• Brewed as a light herbal infusion or tea
• Added to butter, oils, and marinades for savory dishes
• Used in Western and fusion cuisine as a dried spice

Traditional Uses

In Western herbal tradition, sage leaves have long been used in teas, gargles, and culinary preparations, and were traditionally associated with supporting comfort of the throat and digestion. In the kitchen, the dried leaves are commonly paired with onion, garlic, pork, poultry, and beans. In TCM practice, aromatic Western herbs like this are sometimes incorporated into modern herbal tea blends for their warming, digestive character.

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