{
    "id": 8620,
    "date": "2026-07-29T17:41:56",
    "date_gmt": "2026-07-29T17:41:56",
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    "modified": "2026-10-20T20:55:13",
    "modified_gmt": "2026-10-20T20:55:13",
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        "rendered": "Dried sage"
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    "content": {
        "rendered": "<p>Dried sage leaves (Salvia officinalis), cut, for tea, gargle and cooking.<\/p>\n<div class=\"eh-fakten\">\n<h3>At a glance<\/h3>\n<ul>\n<li><strong>Plant:<\/strong> Salvia officinalis (Common Sage), Lamiaceae<\/li>\n<li><strong>Origin:<\/strong> Mediterranean region, cultivation in Southeast Europe and Germany<\/li>\n<li><strong>Includes:<\/strong> essential oil containing thujone, cineole and camphor, rosmarinic acid, tannins<\/li>\n<li><strong>Tradition:<\/strong> A kitchen and monastery herb since antiquity; the name comes from the Latin word salvare.<\/li>\n<\/ul>\n<div class=\"eh-koerper\"><strong>Why your body is aware of this issue:<\/strong> The name comes from the Latin word &quot;salvare,&quot; meaning &quot;to save,&quot; reflecting the high regard the Romans held for sage. Its herbaceous, spicy flavor comes from tannins and essential oils. Sage tea has always been a classic gargle in home medicine cabinets; the other uses attributed to it in folk medicine are described in the profile.<\/div>\n<div class=\"eh-portraet\" style=\"background:#eef5e6;border-left:4px solid #55883b;border-radius:10px;padding:20px 24px;margin:22px 0;\">\n<p style=\"margin:0 0 6px;font-family:'Instrument Serif',serif;font-size:22px;color:#22301f;\">Folk medicine, tradition, research<\/p>\n<p style=\"margin:0 0 14px;line-height:1.6;\">Why the Romans called sage the saving grace, what folk medicine still uses it for today, and what evidence supports this.<\/p>\n<p><a href=\"\/en\/wiki-archiv\/salbei-salvia-officinalis-2\/\" style=\"display:inline-block;background:#55883b;color:#fff;font-weight:600;text-decoration:none;padding:10px 18px;border-radius:999px;\">View the portrait in the Botanical Archive \u2192<\/a>\n<\/div>\n<\/div>\n<h3>Here&#039;s how to use it<\/h3>\n<p>For gargling: two teaspoons to 250 ml hot water, let steep for 10 minutes, cool, gargle several times a day. As a tea, one teaspoon per cup, let steep for 10 minutes. In cooking, fried in butter with pasta, gnocchi, and pumpkin.<\/p>\n<div class=\"eh-warn\">\n<h3>Good to know<\/h3>\n<ul>\n<li>Do not drink large quantities of sage tea for weeks on end because of the thujone content. Gargling with it is fine.<\/li>\n<li>Sage should only be used as a spice during pregnancy and breastfeeding, as it can affect milk production.<\/li>\n<li>People with epilepsy should avoid sage tea.<\/li>\n<\/ul>\n<p style=\"margin-bottom:0\">As always, remember: a spice or herb is part of good food, not a medicine or medical advice. If you have any health concerns, are pregnant or breastfeeding, or are taking regular medication, it&#039;s a good idea to consult your doctor beforehand.<\/p>\n<\/div>",
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    "excerpt": {
        "rendered": "<p>Velvety leaves, tart and spicy.<\/p>",
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