Herb Garden Plants

Salvia officialanis (Labiatae)

Appearance:

Several types of common garden sage are popular; this whole family of herb garden plants is pretty hardy and can be harvested throughout the year in most regions. The rich oils of wide leaved sage varieties produce wonderful flavours and are prized for their culinary superiority.

Other popular sages prized for their culinary virtues are the narrow leaved sage and its golden-leaved cousin. The common red or purple sage(S.0. Purpurea)is used for decorative planting as is the more delicate and petite painted sage with its pink, green and pale cream variegated leaves.

Best known as an essential ingredient in onion and sage stuffing, sage is also used with pork, cheese, pies and as a mouth freshener.

Flavours range widely according to region and garden soils. Experiment in your garden to find the spot yielding the richest flavoured plants.

Burning sage dispelled odours in the home. Ales and light beers made with sage is supposed to lift the spirits, while a tea infused with sage relieves neuralgia and headaches.

History
As sage is reputedly the plant of eternal life it must have been highly desirable to Ponce de Leon as an alternative to the fabled fountain of youth he quested forth to find. Records from the 16th and 17th Century indicate that sages were regularly grown as herb garden plants for both medical and culinary purposes.

Cultivation
Given its mediterranean provenance, a sunny spot and soil inclined to alkalinity are the sage growers allies. Bushes grow about 40-90cms (1.3-5ft) square; replant in 5 year cycles for richer flavouring. Propagate from summer heel cuttings or by layering well-formed branches in spring and autumn (fall). Seed planting and propagation is very slow and somewhat unreliable. Pruning promotes young shoots with a strong flavour and overcomes the twiggy look that results from free growth.

As all herb garden plants grew wild and flourished at one time, you need to experiment to duplicate these naturally occurring conditions.

Harvesting
Harvest sage in clumps which should be dangled from a line to dry naturally in spring and summer. Store in suitable airtight containers.

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