Sage has been used as a cure-all for thousands of years. The American Indian mixed it with bear grease to make a salve for wounds.
My interest is more on the culinary side, there I can really attest to the value of all it has to offer.
Sage has a light lemony flavor; when dried it has a stronger, mustier taste.
Dried sage is a staple in poultry seasonings. The herb is compatible with rosemary, thyme, oregano, parsley, and bay.
In the summer garden the lovely blue or dark reddish flowers make a special and colorful addition to a tossed salad.
If you are thinking of growing sage, know that it needs a sunny location in light, dry, alkaline soil. It can be grown from seed or cuttings.
Harvest the leaves before the plant flowers, and cut the plant back after flowering. It must also be pruned frequently.
Most often the plant will become woody after about 3 to 5 years and must be pulled up and re-planted.
A few faces of Sage are: Clary….A wild variety that grows in America’s Southwest. It’s used in American Indian foods such as breads and cookies.
Mexican Sage….Grows up to four feet tall, has beautiful gray-green leaves and lavender flowers.
Variegated and Golden Sage….Has a very mild flavor and not my favorite for the kitchen. It is lovely in a garden bed.
Pineapple Sage….Has large pale green leaves that blushes into scarlet in the late summer and peaking in December. Has the most awesome red flowers. When touched it releases a heavenly pineapple scent.
Then there is Purple Sage…my favorite. Extremely aromatic with soft, purple foliage. It has a strong flavor that is perfect for tea.
Sage as many other herbs make wonderful plants for flower beds and require much less tending.
Why not get to know this awesome herb and introduce it into your garden and your life.
Bea Kunz
Enjoyed the article.