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Tuesday, February 24, 2026

Smelling and Tasting Claremont’s Sages

One of my goals when going into college was to become really good at making tea. As we all know, college is a great place where you typically achieve all of your hopes and dreams, so I was looking forward to becoming a tea connoisseur. Around the same time I decided to really focus on this goal, I started visiting the Bernard Field Station (BFS) very frequently. That’s when I discovered the possibility for a beautiful marriage between my dreams and my required coursework.

The primary plant species in the BFS is sagebrush, or Artemisia californica (sometimes known as mugwort, though confusingly there is a different species of Artemisia also called mugwort!). The longer you spend in California, the more you realize this shrub is everywhere. To some, this is a plain looking shrub which blends into the background. To me, this shrub is the heart of the native ecosystems here. It’s recognizable by its dense branches hosting thin, light green (sometimes brown) leaves. And even if you can’t see it, you can smell it. The sage smell of this shrub will linger on your hands and clothes if you touch it.


Sagebrush in the Bernard Field Station, looking quite dry at the end of the summer. [1]

Sagebrush in the Bernard Field Station, looking much greener in the spring. [2]

Field notebook depictions of California sagebrush. [3]


The BFS hosts some other lovely sage varieties as well! The one that stuck out to me the most when I first came to California was white sage, or Salvia apiana. This one is a little harder to find in the field, but is still all over the place in Southern California. It’s usually shorter than sagebrush (except when flowering!), and its leaves are very distinct for being so light green they look white in the light. These leaves are soft to the touch, and smell very similarly to sagebrush (no surprises there!).


White sage in an outdoor environment. [4]


Field notebook depictions of white sage. [5]


Despite the aromatics, sagebrush isn’t technically in the same family as sage. White sage is in the genus Salvia, which is in the mint family (Lamiaceae). Sagebrush is in the genus Artemisia, which is in the daisy family (Asteraceae). A fun way to remember what’s in the mint family is by the stems. Plants in the mint family (typically) have square stems. Next time you see something in the Lamiaceae family, feel its stem to see if it has the iconic boxy shape.

Of course, these enticing smells left me with one question on my mind. Can I drink it? Dear reader, you will be pleased to know that the answer to that question is yes. But there’s a catch!

Sagebrush and sage have been used for medicinal purposes for hundreds of years by native peoples in California. Sagebrush is supposed to help with coughs and colds, and also can ease menstrual symptoms. Similarly, white sage is also supposed to help with cold symptoms, in addition to regulation of bodily fluids like mucus and sweat (and also menstruation!). What great benefits! However, the average BFS visitor does not have permission to collect samples while in the field. So, I absolutely do NOT condone taking sagebrush leaves from the BFS. And I’m also NOT a doctor, herbalist, or even a chemist, so I cannot give you an expert opinion on these medicinal uses.



However, I CAN give you an amateur opinion on how these plants do as beverages! Sagebrush is a bit of an acquired taste. It’s not a pleasing flavor, it definitely tastes like you must be drinking it for a medicinal purpose rather than for enjoyment. Very easy to oversteep this! It has a fantastic smell though, so it’s a good candidate for a pretentious drink that the people around you will be intrigued by. White sage is far more pleasant in my opinion, it’s more earthy and much less bitter. It also smells excellent, and my mouth was refreshingly minty for several minutes after I finished the drink.


White sage tea, and the plant where the tea came from. [6]


This initial experimentation has certainly added enthusiasm to my journey to becoming a tea connoisseur. It feels very satisfying to know exactly where your food and drinks come from, and to have a hand in making something enjoyable (or not so enjoyable…) for yourself. Also, it’s exciting to learn new things about the environment you interact with everyday. Not everyone around here knows about the drinkability of sages – and they are missing out!


Media Credits
[1] Photo by Taylor Baugh
[2] Photo by Taylor Baugh
[3] Photo by Taylor Baugh
[4] Public domain image: https://commons.wikimedia.org/wiki/File:Salvia_apiana_2.jpg
[5] Photo by Taylor Baugh
[6] Photo by Taylor Baugh

Further Reading

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