 |
Its Latin name is Salvare, "to be saved." The Romans cherished the herb known to
them has herbal sacra, used to cure snakebites, depression and sterility and to
promote long life. Sage is among the best herbal choices for killing bacteria, but
it is also amazing for culinary uses. Italian cooks have used it for centuries to
add a flavorful and healthful kick to vegetable and meat dishes. Americans all know
sage from our traditional Thanksgiving turkey dinners.
|
Propagation: Sage may be grown from seed but more easily from cuttings. Pinch
a sturdy stem from a plant in mid-spring and push into moist soil in a shady spot
of your garden. Keep soil moderately moist until roots develop.
|
Growing: Sages grow best in full sun in well-drained soil. They appreciate
cooler weather and infrequent watering. Mulch well and prune hard in the spring
to remove any dead wood and prolong the growth of new leaves.
|
Varieties:
There hundreds of varieties of Salvia, the most common being Salvia
officinalis.
Common Sage (Salvia officinalis) has pointed grey-green velvety leaves with deep
veining and a pungent aroma. Can grow to a height of 2 feet or more. Flowers in
summer may be pink, purple or white. Varieties include Pineapple, Blue, Grape-scented,
Tricolor, Golden Leaf and many more.
Harvesting And Uses: Leaves may be used fresh or dried. Mature leaves have the most
essential oil content and are best for drying. Gather foliage when dry and bunch
loosely together. Hang in a cool dark location with good air circulation until dry.
This will take about a week. Store dried leaves in an air tight container out of
bright light. |
