The Salvia divinorum Research and Information Center - Shroomery

The Salvia divinorum FAQ
in order to avoid mouth irritation. To use, hold in your mouth and swish it around for
30 minutes. Hold as much in your mouth as you comfortably can (about 2 oz.)
Q. Will cooked Salvia have any effect?
A. Yes. For some people, but usually the effect will be quite mild, only just above
threshold level. Here is a report of an experiment and recipe that provided a pleasant
mild trip (level 2 to level 3 on the S-A-L-V-I-A scale Materials:
• 4 freshly picked very large leaves from good plants were cut into strips. The leaf
material weighted 9.92 G.
• 4 tsp Extra Virgin Olive Oil
• 1 large clove of garlic , coarsely sliced
• 1 tsp. soy sauce
• a small piece of frozen ginger root (about 2 cm. wide and 1/2 cm. long)
• a pinch of ground chili pepper
Preparation: The cut up leaves were mixed with the sliced clove of garlic and the extra
virgin olive oil and this mixture was stir fried in a wok-style fry pan. The pan had a
Teflon lining and stir frying was done with wooden spoons (thus the leaves were not in
contact with metal while being fried (it is not known if this makes a difference). The
mixture was stir fried until the garlic slices turned medium brown darker than golden
brown but definitely not charred). Once the garlic had turned brown the leaves, garlic
and the oil in which the mixture had been fried were all transferred to the refrigerator
for later consumption. Note: the time the leaves spent sitting in the oil in the
refrigerator may have aided salvinorin extraction into the oil phase. Several hours
later the bowl was taken out of the refrigerator, the frozen ginger root was grated onto
it and a pinch of chili powder and 1 tsp. of soy sauce were added for flavoring.These
were mixed and the entire contents of the bowl, including all the oil was eaten (not kept
under the tongue like a chewed Salvia quid but rather eaten like any food would be).
The sauté was consumed on an empty stomach (which may have been necessary for its
rapid absorption). A repeat of this experiment during which the fried leaves were not
refrigerated prior to consumption yielded only a minimal trip (level 1 to 2) for one
individual and no trip for a second person. There have been other reports of both
success and failure from sauteed Salvia. It is possible that one reason not everyone is
successful in obtaining a Salvia effect from the sauté may be differences in leaf potency.
With weaker leaves a higher dose would be required. If you try this, eat all the oil the
leaves were fried in along with the leaves, as the oil probably contains much of the
salvinorin. Probably the best results (assuming average quality leaves eaten by an
individual with average sensitivity to Salvia) would be obtained with a dose of about 15
to 20 grams of fresh leaves sautéed as described Comments: The trip I experienced the
first time was level 2 to 3 and the second time level 1 to 2. The recommendation to
increase the leaf dosage was made in the interest of being able to achieve a somewhat
higher level for myself and a discernible level for someone less sensitive to Salvia than I
am. I believe I am more sensitive to Salvia than about 2/3 of people.
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