Sage |
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| Common Name | Sage |
| Scientific Name | Salvia officinalis |
| Also called Garden Sage and Purple Sage, this fragrant herb is an ancient symbol of wisdom. It grows wild in southern Europe and the Mediterranean, and is widely cultivated. Sage comes in 700 varieties, including pineapple sage, lavender sage, and others. A member of the mint family, its generic name comes from the Latin salvia, meaning "health." Sage is rich in a hydrocarbon known as salvene, as well as in other essential oils. It is astringent, aromatic, stimulating, and bitter. Early herbalists believed sage to be of value in calming nerves, alleviating nervous headaches, and soothing sore throats. It has long been reputed to retard ageing, enhance memory, and prevent hands from trembling and eyes from dimming. An ancient Latin proverb translates, "How can a man die when sage grows in his garden?" | |
| Plant | Hardy perennial. Sage's strongly branched root produces square, hairy stems. Gray-green, 1- to 2-inch, opposite leaves are shaped like elongated ovals and have a coarse surface covered with small bumps. Purple, blue, or white flowers appear on tall spikes in June and July. Placed near the vegetable garden, sage controls cabbage moths, carrot flies, and ticks. |
| Height | 2 to 3 feet. |
| Soil | Dry, well-drained, sandy or limy soil. |
| Exposure | Full sun or partial shade. |
| Propagation | Seeds planted in spring during the third lunar phase. Cuttings. Layering. Root division. Sage also self-sows freely. |
| Care | Space plants 18 inches apart. Cut back stems after blooming, and fertilize if you cut the leaves frequently. Over watering can cause mildew. Renew plants every 3 or 4 years, when they become woody. |
| Part used for Tea | Leaves. |
| Taste | Aromatic, camphor-like, heartening, faintly bitter. |
| How to Brew | By INFUSION: Cover 1 teaspoon of dried or fresh chopped leaves and tops with 1 cup of boiling water. Steep for 10 minutes. Strain. Sweeten with honey. |
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