Sage, Common

Sage is a warm, fragrant herb and the smell of it is likely to evoke memories of childhood and large family gatherings. It is the primary flavor in stuffing, which is traditionally prepared during Thanksgiving and Christmas. Its taste is extremely complementary to meats, especially poultry. Sage is delicious with dairy products as well, especially in sauces with eggs, butter, or cheeses. Add sage to marinades.

This herb has antiviral, antibacterial and antiseptic properties. Its scent and flavor are particularly complementary to lavender, rosemary and thyme, and it is not uncommon to find hygiene and cosmetic products that contain some combination of these herbs.

Sage is reputed to improve memory, and a 'Sage', or wise man, is one who has a long memory and preserves his community and its stories.

Easy to grow. Originated in the Mediterranean, where it thrives in the hot, dry climate. Use a light compost mulch to encourage growth.

All of the sage varieties like well drained soil, are drought tolerant, and a great choice for mixed pots. Sage is a perennial in zone 5 and will become quite woody after a year or two so plants should be replaced every four or five years.

To harvest: fresh is always best. Leaves should be stripped before the sage plant flowers. If you pinch the flowers off during the growing season, you will be able to harvest more leaves. To store, chop the leaves finely and add a little water, freezing the mixture in ice cube trays. Or mix the finely chopped leaves into softened butter for a delicious spread for bread.

You can also dry the stems by gathering them in bunches, hanging them on drying racks out of direct sunlight. Once completely dry, strip leaves from stems and store in air tight containers. Dried sage has a stronger flavor, but a different taste, than the fresh.

Height 18-30 Inches

USDA Hardiness Zone 5

Characteristics & Attributes for Salvia officinalis