Red sage (Salvia miltiorrhiza). Red sage is native to China and Japan. It is one of the many species of the Salvia genus. The name ‘Salvia’ is derived from the Latin ‘Salvare’ which means to be saved. Sage has always been popular in culinary use with its strong, distinctive taste. The leaves and roots of the plant are used in traditional medicine but the roots are better known for there healing properties.  


Caution: Red sage (not to be confused with Salvia miltiorrhiza aka Dan Shen) is

generally considered safe to use. Check with your doctor to ensure safety if on 

medication or pregnant.

Red Sage (aka Purple sage)

  • Red Sage is used  as a herbal infusion (tea) and a  culinary herb to season food.  

    1. Use Or-Ways Red Sage to flavour dishes like pulses, grains, salads and stews. 

    2. Experiment! Mix with other Or-Ways herbs to find out what works best for you!

    To make a tea:

    1. Use a ratio of 1-2 tsp (1-2g) of Red Sage to 1 cup (250ml) of water. 

    2. Boil the water using a kettle or pot.

    3. Add herbs to a teapot then add boiled water or add herbs to a pot of boiled water (heat switched off).

    4. Cover and allow to sit for 5 - 7 mins then strain and serve. Have 1-2 cups daily.

    5. You can add citrus and natural sweeteners for extra flavour, we do not recommend sugar. 

  • Caffeic acids







    Vitamins A and C

    Volitile oils:

    Camphor and Pinene

    plus others