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Sage, straight from the herb garden, has history as a medicinal herb, as well as that of a popular culinary herb.

 Garden Sage

Salvia officinalis

Plant Type: Half Hardy Annual - Growing Zone: 5 - 9, depending on species

The familiar Garden Sage (sage officinalis) is a hardy small, woody- stemmed shrub that can grow two feet tall. It has long, coarsely textured, oval shaped leaves. It's velvet-blue flowers appear on tall spikes. There are several other closely related sages that are available to herb gardeners: Purple Sage, White Sage and Russian Sage are a few examples.

  •  Growing Sage in the Herb Garden

Start from seed or cuttings, but it propagates best from quality seed as seeds are short-lived. Start six to eight weeks before moving outdoors. Seedlings are very susceptible to damping-off so start in vermiculite filled plastic tray or pots, placed in a tray with water. This will allow the seedlings to draw water from below, protecting the tender stems. Grow in good to poor, well-drained, semi-dry soil, in full sun; plant seedlings 12 inches apart, in 18 inch rows, pinching off buds often.

  •  Harvesting and drying Sage

Pick the leaves before or at blooming. Cut back the stems after blooming. See our article on Drying and Storing Your Herbs .

  • In the kitchen, sage, or common garden sage, is widely used with pork and poultry.

Sage is an aromatic and slightly bitter herb that is noted for its use in stuffing for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves. Sage’s lemony, camphor like taste and scent make it useful in cooking with a wide variety of meats, vegetables and in sausages, omelets, yeast brads and marinades. Sage is especially widely used as a favorite American spice in the stuffing served with turkey at Thanksgiving.

Bread Stuffing Recipe with Sage & Thyme!

  • 8 tablespoons unsalted butter (1 stick), plus extra for baking dish

  • 1 large onion , chopped medium (about 1 1/2 cups)

  • 4 medium ribs of celery , diced medium (about 1 1/2 cups)

  • 1/2 teaspoon dried sage

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried marjoram

  • 1/2 cup minced fresh parsley

  • 1/2 teaspoon ground black pepper

  • 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato bread

  • 2 cups chicken stock or low-sodium canned chicken broth

  • 3 large eggs , beaten lightly

  • 1 teaspoon table salt

Dry bread by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night.

The stuffing can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. 

Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer.

Pour onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients. Pour mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes. Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

  • Sage, in herbal medicine, is useful in treating sore throats, colds, indigestion, painful periods and hot flushes 

The ancients associated sage with immortality and longevity. In fact, sage was even believed to increase mental capacity.

Garden Sage in Bloom

The Dutch successfully traded European sage for three times the amount of Chinese tea because the Chinese prized sage for tea. Its botanical name, salvia, shows its Latin root with Salvare, to save. This is reflected in sage’s popularity for centuries as having healing powers. Sage is considered a top remedy in hot infusion for colds.

American Indians used sage as a medicine, mixing it with bear grease for a salve to treat skin sores. They also used it as an infusion for rubdowns and baths.

Sage’s coloring properties make it popular as a rinse and conditioner for dark hair. It can also stimulate the skin when used in lotions and baths.

Sage has even been used as an insect repellant against flies, and, when planted in the garden draws bees and repels cabbage moths and carrot flies.

Sage leaf tea mixed with a bit of cider vinegar is a good gargle for treating sore throats, tonsillitis and laryngitis. It is also considered useful as a mouthwash to treat mouth ulcers or infected gums.

Sage has been touted for its ability to stop perspiration, making it helpful in treating hot flashes of menopause. Taken as an infusion, sweetened with honey, it is also said to stimulate menstrual flow.

Thomas Kueny - Publisher   www.growing-herbs.com