Sage Leaf Rubbed (Salvia officinalis) 0.4 oz: K

All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Used as an infusion, extract, tincture, poultice – and spice. Red Sage is a versatile gourmet spice. It is a favorite Italian meat and poultry flavoring, and is also used in rich, butter-based pasta sauces. Sage is an overpowering, somewhat bitter spice – useful for strong barbeque-type seasonings. Medicinally, Red Sage tea has traditionally been used for inflammations of the mouth, throat and tonsils, its volatile oils soothing the mucous membranes. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Sage leaf for 'External: Inflammations of the mucous membranes of nose and throat. Internal:Dyspeptic symptoms, excessive perspiration.' 'Principal components of the essential oil, in addition to thujone, are cineol and camphor. In addition, the leaves contain tannins, diterpene bitter principles, triterpenes, steroids, flavones, and flavonoid glycosides.' 'Dosage: Internal: Daily dosage: 4 - 6 g of herb; 0.1 - 0.3 g of essential oil*; 2.5 - 7.5 g of tincture (according to Erg. B. 6); 1.5 - 3 g fluidextract (according to Erg. B. 6). For gargles and rinses: 2.5 g of herb or 2 - 3 drops of essential oil in 100 ml of water as infusion or 5 g of alcoholic extract in 1 glass water. External: Undiluted alcohol extract. 'Mode of Administration: Cut herb for infusions, alcoholic extracts and distillates for gargles, rinses and other topical applications, as well as for internal use. Also pressed juice of fresh plants. 'Actions: Antibacterial; Fungistatic; Virustatic; Astringent; Secretion-promoing; Perspiration-inhibiting.' *Essential oils must be used experimentally at first, in very small quanitites, to assure that there are no adverse reactions. It is very easy to overdose with these highly concentrated oils, and allergic reactions are possible. Grieve's classic 'A Modern Herbal': 'Stimulant, astringent, tonic and carminative. Has been used in dyspepsia, but is now mostly employed as a condiment.' 'In the United States, where it is still an official medicine, it is in some repute, especially in the form of an infusion, the principal and most valued application of which is as a wash for the cure of affections of the mouth and as a gargle in inflamed sore throat, being excellent for relaxed throat and tonsils, and also for ulcerated throat. The gargle is useful for bleeding gums and to prevent an excessive flow of saliva.' 'When a more stimulating effect to the throat is desirable, the gargle may be made of equal quantities of vinegar and water, ½ pint of hot malt vinegar being poured on 1 oz. of leaves, adding ½ pint of cold water.' 'The infusion when made for internal use is termed Sage Tea, and can be made simply by pouring 1 pint of boiling water on to 1 oz. of the dried herb, the dose being from a wineglassful to half a teacupful,

Chia Sprouting Seed (Salvia hispanica) 1 lb: K

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Chia is a tasty and nutritious food and makes a refreshing drink. Chia seed sprouts, of course, are the 'fur' on the famous 'chia pets.' Chia seeds do not sprout correctly in normal seed sprouters – they need a porous material such as earthenware – hence the earthenware chia pet. Beansprouts have outstanding nutritional value. They are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. The fresh crunch they add to your salads and sandwiches cannot be beaten. Chia seeds can also be roasted and ground, or mixed with corn and cooked in water to make a gruel called alole that is flavored with honey, chilies, or pimento. Chia seeds infused with water and flavored with lime juice make a mucilaginous drink that is still called 'chia fresca' in modern-day Mexico. It is said that one tablespoon can sustain a person for 24 hours. Chia was the basic survival ration of Aztec warriors. In Aztec medicine chia was used to stimulate saliva and to relieve joint pain and sore skin. Chia is an excellent source of soluble and insoluble fiber that can absorb sterols. When mixed with amaranth or oats, the amino acid profile balances out, offering twice as much protein as other grains. The fibers aid in intestinal healing and absorption of nutrients. Chia's water-soluble fibers, mucilages, cause it to form a gelatin when immersed in water for 30 minutes. Researchers believe this same gel-forming phenomenon takes place in the stomach, creating a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar. In addition to the obvious benefits for diabetics, this slowing of sugar conversion aids endurance. The chia's hydrophilic colloidal properties aid the digestion of any foods contributing to a sour stomach.