A - Z of Herbs - Sage

SAGE Salvia officinalis Labiatae Medicinal, Culinary Herb

Sage Plant Photograph Courtesy of Crocus.co.uk

Description Sage is one of the most important culinary and medicinal herbs. There must be virtually nobody that hasn’t come across sage either in cooking for example, in sage and onion stuffing, as a salad leaf or as a herbal flavouring to soup, butter vinegars etc. For the keen grower, sage is a perennial, hardy evergreen shrub that grows to 50 cm in height and will spread to about the same. Sage has square, downy stems that become woody after the second year of growth. The paired wrinkly leaves are 5 cms long and greyish green with soft, velvety hairs and veins underneath. The leaves have a typical pungent odour which is valued in its usage. Yellow blotches appear on old leaves. Sage blooms in June / July through to September, giving pinkish blue or purple, and white flowers that grow in whorls. The tiny oval seeds are dark brown. Distribution Sage is native to Southern Europe but is grown widely across many continents Propogation Sage is grown from cuttings, layering, division, or seed. Seeds are sown in Spring and should be planted to 2 feet (60 cm) apart when seedlings are 4 inches (10 cm) tall. The site should have well-drained soil, sandy compost and plenty of sunlight. Keep the soil moist when the seedlings are young. When the plants are well established, water only in dry weather. Cuttings are taken in July or August. The plants should be kept sheltered, preferably under glass during the winter months. Sage requires the following conditions for healthy growth: Full Sun Fairly rich, light, dry, well-drained soil Open sunny position pH of approx. 6.4 Harvest sage before the plant flowers. Gather in sprigs, tie in loose bundles, and hang upside down in a cool, airy place. Branches also may be placed on wire racks in a warm location out of direct sunlight. When the sprigs are dry and brittle, remove the leaves from the stems. Store either whole or crumbled in an airtight container. History The name sage comes from the Latin salvere or salvation meaning 'to be in good health, to cure, to save.' Sage was a sacred ceremonial herb of the Romans and there are references to the use of sage in Anglo-Saxon manuscripts as a medicinal herb, as referenced in the proverb, "How can a man grow old who has sage in his garden." Further afield, the Chinese used it in teas, and the American Indians used it for medicinal purposes Usage Amongst the many diverse uses for sage there are: Insect repellent Fragrance in potpourris (particularly pineapple sage) Hair colouring (to colour hair silver) Skin stimulant in facial steams, baths, and lotions. For readers of these pages it is better known and loved for its culinary uses. For example, in the UK it most popular use is as sage & onion stuffing, served with pork and poultry. It is popularly used as a sald leaf, to flavour vinegars and oils, herbal butter, omelettes, soups and teas. Fresh sage may be frozen. Chop and placed in an ice-cube tray with water and freeze until required.