Salvia apiana or white sage is a perennially growing evergreen shrub that is indigenous to the south-western regions of the United States and the adjoining north-western areas of Mexico.
This herb is mostly found growing in the wild in the scrub habitat in the coastal regions of Baja California and Southern California, located on the western peripheries of the Sonoran and Mojave deserts.
White sage possibly derives its name from its ashen evergreen leaves, which contain oils and resins. The leaves of white sage emit a potent aroma when they are rubbed.
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The white to light lavender hued blooms of this plant attract bees, and this is described in the plant's specific name - apiana. White sage bears many flower stalks, which measure anything between 1 meter and 1.3 meters (3.3 feet to 4.3 feet) in height.
Occasionally, the flower stalks of white sage have a pinkish hue and they grow higher than the foliage, especially in spring.
White sage usually grows up to a height of five feet. The plants bloom during the summer. The petals of white sage pucker back, as the stamens dangle on the sides.
The white sage flowers are often troublesome for the bees, as they can neither go inside nor get out with ease. However, bumblebees are more apt at dealing with these flowers, while hummingbirds have no trouble at all in collecting nectar from white sage flowers.
Dried leaves.
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Native American groups inhabiting the United States' Pacific coast extensively use white sage or Salvia apiana. The seed of this plant formed the main ingredient of their staple food, locally known as "Pinole".
People belonging to the Cahuilla collected the white sage seeds in large amounts. They pounded the seeds and blended it with wheat flour as well as sugar for preparing biscuits or gruel. Even the leaves and stems of white sage were consumed by members of the Chumash as well as other local tribes.
Many tribes used the seeds of white sage to clear their eyes of foreign objects, much in the same manner as the Europeans used the clary sage seeds.
Cahuilla women also used the roots of this plant to prepare a tea, which is reported to provide strength after childbirth, in addition to healing. Several Native American tribes also burnt the leaves of white sage and the smoke was used in various rituals undertaken for purification.
The leaves of this plant were also used to make an infusion, which was employed in the form of a blood tonic as well as to treat colds and coughs.
The leaves are also edible. In addition, they are used in the form of a sweat bath and also to treat colds. As aforementioned, the seeds of white sage are used in the form of eye cleaners.
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Several native tribes in America, including the Costanoan, Cahuilla, Kawaiisu, Diegeno, and Maidu of California used the seeds of white sage or chia, as known locally, for cleansing as well as healing their eyes.
One means of cleaning the eyes was placing a few white sage seeds inside their eyes at bedtime. These seeds became swollen and gelatinous during the night.
While the seeds moved around underneath the eyelids during sleep, they pull together foreign substances, if any, on the eyeballs. The seeds were taken out in the morning, cleaning the eyes and also getting rid of all foreign particles.
For centuries, various native groups have been using the leaves of white sage in the form of a hair shampoo, hair straightener and hair dye. They crushed the leaves in water and applied the water to their hair.
In addition, freshly crushed leaves were also used to make a poultice, which was applied to the armpits to get rid of foul odours. They also burnt the leaves and used them in the form of an incense to fumigate their homes following the outbreak of infectious ailments like measles.
These native tribes collected the seeds in a flat basket or beater basket. Subsequently, the seeds were dried and pounded into a powdered form for use in meals.
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In southern California, the Cahuillas used one part of the pounded seeds to blend with three parts wheat flour and a small amount of sugar. This blend was consumed dry, mixed with water in the form of gruel. Alternatively, they baked the powdered seeds into biscuits or cakes.
These tribes harvested the seeds in large quantities and kept them in baskets at home after drying. For instance, the tribes inhabiting north of Santa Barbara stored the dried seeds as well as other foods in small baskets on hand.
They especially stored some seeds for the winter, when many other foods were not available. In California, the Chumash as well as other tribes also consumed white sage leaves and stems.
Women of the Cahuilla drank an infusion prepared from the roots of white sage after childbirth with a view to get rid of afterbirth problems as well as support internal healing.
Cahuilla people also consumed white sage seeds for treating colds. Similarly, the Diegueno employed the white sage to prepare a tea for curing colds.
These native tribes of America used the white sage leaves in various ways - they smoked the leaves, used them to prepare an herbal tea and also employed the leaves in sweathouses for treating colds.
Members of the Diegueno tribe used the leaves of white sage in the form of a shampoo to cleanse their hair as well as to prevent them from becoming grey untimely.
Some tribes also rubbed the leaves against their body or applied the crushed leaves to their body to get rid of any foul smell. In fact, men of the Cahuilla tribe usually did this prior to venturing out for hunting.
They also burnt the dry white sage leaves and the smoke was used in the form of an incense during purification rituals. Several native Indian tribes in America hold the white sage in high esteem.
This herb is also cherished by many other cultures across the world even to this day. White sage is especially valued for its tender feminine attributes.
White sage is an aromatic herb that has been widely used over the centuries in the form of an incenses as well as in smudge pots during ceremonies. Hence, this herb is commonly also known as the white ceremonial sage.
Some people also burnt the white sage leaves to fumigate their houses or dwellings following any contagious disease and also for purifying the air during ailments.
When drunk in the form of an infusion or tea, white sage offers potent anti-inflammatory properties. White sage tea may also aid in reducing the symptoms of ulcer.
White sage seeds are used for culinary purposes, either raw or after cooking. Native American tribes also mixed the seeds with cereals like wheat or oats, toasted them and subsequently ground them into a fine powder for consuming it dry.
Alternatively, they also soaked the white sage seeds in water or fruit juice for the night and drunk the liquid or consumed it along with cereals. Sometimes, the seeds were also used in the form of a spice.
On the other hand, white sage leaves are consumed after cooking. The leaves are also used to add flavour to seed mushes. Often, people also consume the young stalks of white sage raw. The tops of ripened or mature stems are peeled and consumed raw.
Salvia apiana (white sage) is indigenous to a very small region in southern California as well as the north western areas of Mexico. This plant has a preference for the conditions found in this dry, coastal region, which has a sloping milieu on the fringe of the desert.
The plants need deep watering only once in two weeks, especially when grown in a sandy soil having proper drainage and a sunny location.
Although white sage can endure cool climatic conditions, the performance of the plant will be poor when grown in shade and humid conditions and if they are watered excessively.
If you are living in areas where frosting is common, you can grow white sage in pots and keep them indoors. It is best to grow the white sage as annual plants in such areas.
White sage hybridizes very easily with other species belonging to the Salvia genus, especially Salvia clevelandii and Salvia leucophylla.
The ideal conditions for growing white sage include a dry climate. In fact, these plants may be killed if the winter months are too wet. Salvia apiana is unable to endure colder climates and, hence, they die.
Plants of this species can only tolerate low temperatures in the range of -5°C and -10°C. White sage seeds are available in health food stores and are usually used to prepare beverages - infusion or tea. White sage is an excellent bee plant. Plants belonging to this genus are seldom disturbed by browsing deer.
For commercial purposes, white sage is usually propagated by its seeds, which are ideally sown in a greenhouse during the March-April period. Normally, it takes about two weeks for the seeds to germinate.
When the seedlings have grown sufficiently big to be handled, prick them out and plant them in separate pots. You may transfer the young white sage plants to their permanent positions outdoors during the onset of summer next year.
In places where the temperatures hover around the endurance levels of white sage, it is advisable that you grow them in a greenhouse throughout their first winter. You may plant them outdoors during the end of spring in the subsequent year.
White sage can also be propagated from semi-mature wood cuttings. These cuttings can be done at any time during the growing season, as they are generally very successful.
In 1991, scientists at the University of Arizona undertook a study which showed that white sage (Salvia apiana) possesses potential antibacterial qualities, especially against Bacillus subtilis, Staphylococcus, Candida brassicae and Klebsiella pneumoniae.
White sage contains triterpenes and diterpines, including oleaolic acid, carnosic acid, and ursolic acid.
Although white sage is safe for consumption by most people, this herb should be avoided by women during pregnancy.
While harvesting white sage (Salvia apiana) by cutting the stems one needs to be careful to discriminate between the fleshy and woody parts of the stem.
Cutting the fleshy top of the white sage stem will produce two stems in the following year. On the other hand, cutting the woody base of the plant will not promote growth of new leaves or stem.
After cutting the stems, hang them upturned to desiccate them and subsequently bundle them in the form of smudge sticks (dried herbs). You may preserve the dry leaves of the herb for preparing tea or, if you prefer, even use them in your food.
The seeds can be collected for sowing in the next year. For this, you need to save the brownish fruits, which are akin to nuts, prior to the release of the seeds.
