Red sage, also known as Dan Shen (Salvia miltiorrhiza), is a plant that is often used in traditional Chinese medicine. The root and rhizome of the red sage plant are the parts that are typically used for medicinal purposes.
Red sage has been traditionally used for a variety of potential health benefits, including its potential to support cardiovascular health, reduce inflammation, and protect against oxidative stress. It contains a number of active compounds, including tanshinones and salvianolic acids, that may have therapeutic effects.
Support for cardiovascular health: Red sage has been traditionally used to support cardiovascular health, and some studies have suggested that it may have potential benefits for reducing blood pressure, improving blood lipid profiles, and reducing the risk of heart disease. It contains active compounds, such as tanshinones, that may have cardioprotective effects.
Anti-inflammatory effects: Red sage may have potential anti-inflammatory effects due to its active compounds. It may help to reduce inflammation in the body, which can contribute to a variety of chronic health conditions.
Antioxidant properties: Red sage is rich in antioxidants, which can help to protect the body from oxidative stress and free radical damage. It contains salvianolic acids and other active compounds that may have potential antioxidant effects.
While kudzu root is believed to have potential benefits for the heart and circulatory system, it can also have a blood-thinning effect and increase the risk of bleeding in people taking blood-thinning medications.
Kudzu root is sometimes used to reduce inflammation and relieve pain, but it can also have immunostimulatory effects, which can exacerbate certain inflammatory conditions.
While kudzu root is sometimes used to improve digestion and treat gastrointestinal disorders, it can also cause digestive upset and even diarrhea in some people.
The herb is sometimes used to promote relaxation and reduce stress, but it can also cause drowsiness and fatigue in some individuals.
Red sage (Salvia miltiorrhiza) is not typically consumed for its taste, as it has a somewhat bitter and astringent flavor. When consumed as a tea or tincture, it has a slightly sweet and earthy taste, but the bitterness can still be prominent. Some people may find the taste of red sage unpleasant, while others may enjoy it.
Red sage is often combined with other herbs in traditional formulas to create a synergistic effect. It can be consumed in the form of a tea, tincture, or supplement, and is sometimes used in cooking as a flavoring agent. However, it's important to note that consuming red sage in large amounts may cause digestive discomfort or other side effects. It's important to consult with a healthcare professional before making any changes to the consumption of red sage for medicinal purposes.
Tea: To prepare red sage tea, simmer one tablespoon of dried root in two cups of water for about 15-20 minutes. Strain out the herb and sweeten with honey or another natural sweetener if desired. Drink 1-2 cups per day.
Tincture: A tincture is a concentrated liquid extract of the herb. To make a tincture, combine one part dried red sage root with five parts alcohol, such as vodka or brandy. Allow the mixture to sit for several weeks, shaking it periodically, before straining out the herb. Take 30-60 drops of the tincture, diluted in water, up to three times per day.
Capsules or tablets: Red sage is available in capsule or tablet form, and can be taken according to the manufacturer's instructions. It's important to follow dosage guidelines carefully and consult with a healthcare professional before taking any new supplements.
Cooking: Red sage can be added to soups, stews, and other dishes as a flavoring agent. The herb pairs well with meats and vegetables, and can add a savory, earthy flavor to a variety of dishes.