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Main Producing Countries |
Albania, Bulgaria, China, Greece, India, Italy, Serbia, Spain and Turkey
|
Product Use |
Harvesting sage involves the careful collection of both its leaves and roots. For the leaves, the ideal time is just before the plant blooms, ensuring the highest concentration of flavor. Similarly, sage roots are harvested when the plant reaches maturity, typically after two to three years of growth. After harvesting, both the leaves and roots undergo meticulous cleaning to remove any impurities. They are then dried using methods like air drying or oven drying, with regular turning to ensure even drying and prevent mold growth. Once fully dried, the leaves and roots become brittle and crumble easily. At this stage, they are gently crushed or crumbled into smaller pieces for storage. This process preserves the flavor and medicinal properties of sage, making it ready for use in culinary dishes and herbal remedies.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
you can view and download documentation, see detailed product information, request for samples, sell your own products, and chat with our experts.
Synonyms
Detail not available
Biological SourceSalvia japonica
Detail not available
Parts UsedLeaf
Major componentsDetail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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