Kathrine:  Yes, sage is a marvelous lactation inhibitor, but I've never
seen the amounts used in culinary situations make a bit of difference.  The
herbs that we use for cooking (unless they're fresh from our gardens) have
lost much of their potency and we use them in such small quantities.  Most
grocery stores store these products for a fair amount of time and then they
sit in hot kitchens for even longer.  That is why I never suggest using
culinary herbs, but rather medicinal grade herbs (The brand I use  also
guarantees potency, and that they are  not adulterated or contain
pesticides). The amount used to make sage tea infusion (horrible tasting
BTW) IS effective, especially when combined with other inhibitors such as
peppermint (helps cover taste too), and parsley.  I grow specific herbs
like sage, peppermint, echinacea, and yes, cabbage to have a fresh supply
on hand in addition to capsule form.

: )Chris Hafner-Eaton, PhD, MPH, CHES, IBCLC  email: [log in to unmask]   : )
: )HSR & Health Educational Consultant        voice/fax: 541 753 7340    : )
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