The Voynich Botanical Plants

Folio 54v. Sage (Salvia officinalis). Sage was an important ingredient in Medieval cooking. Bancker’s Herbal notes that sage “soothest the nerves, quietest the shaking of the palsy, improved digestion. It is good for the venom or poison. Seethe sage in wine or ale and use to drink in three days and thou shall be made good, by the grace of God. Also if a man has an itching, wash the itching well with the juice of this herb and it shall slay the itching soon.” (2) (B)