Honey as food

Sage honey

Sage is a perennial healing plant that grows to a height of 30 to 60 cm. it has a woody stem and a very strong root. It grows as a wild plant, often in rocky places, but it’s also grown in gardens. It is picked before blooming and healing part of the plant are leaves and young branches.

Sage honey is a very good way to consume something very healthy during the winter. Sage honey is made from flowers of the sage plant, it is collected from the middle of March to May. Taste (sweet) and smell of this honey is excellent, while the color is greenish-yellow.


HEALING PROPERTIES: It is used for cold because it enables you to expel mucus easier from bronchi and trachea, even from the stomach and esophagus. Because of its strong anti bacterial property it is a cure and prevention for flu, angina and cold. Healing properties of sage honey is listed in the leading group of honey for treating respiratory organs and pathways. Apart from that, in scientific way it has been determined that sage honey positively influences on the digestion and excessive sweating. Its use should not be exaggerated, because excessive consummation can lead to negative consequences such a vertigo, sickness and vomiting. It is not recommended for pregnant women, women that breast feed and people that suffer from epilepsy.


Fresh sage leaves are used in cooking as a spice. Sage has a aromatic, somewhat bitter taste. It is used as a dressing for pasta and pizza, additive to veal, lamb, gain, pork, omelet, and fish.


Sage contains potassium, calcium, sodium, around 2,5% of essential scent oil in which there is cineole (due to which plant can withstand high temperatures because it prevents water to vaporize).