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HERB OF THE MONTH - Sage

Name: Sage
Salvia officinalis
How many plants for average
family:
1 or 2 plants per garden
Type of plant:
Evergreen perennial shurb
Best Varieties:
Common/Garden sage - Salivia officinalis
Pineapple sage - S. elegans, S. rutilans
Golden/Variegated - S. officianalis 'Variegata'
Purple sage - S.officianalis Purpurea Group, or
S. x superba
Clary sage - S. sclarea
Sowing:
Seed can be sown in spring in in trays or punnets or take
cuttings in spring or fall. Sage can also be layered by
anchoring down lower stems into the soil below.
Growing Habit:
Small bushy shrub to 1metre (3 ft) high becoming woody with
age.
Growing Conditions:
Sage grows naturally in mediterranean climates so make sure
drainage is good in the garden or raise beds to improve
soil conditions. This plant grows well in pots and can be
moved to warmer locations in winter. Sage will tolerate
cooler conditions but will not handle dampness.
Compost and manure at planting will give
good growth. Prune the plant after flowering to keep it
compact and bushy. Sage is best replaced about every 5
years because it becomes woody with age.
Companions:
Beans, cabbage, carrots, parsnip, peas, rosemary, roses and
strawberries.
Avoid cucumber, rue and wormwood.
Problems:
Will not tolerate damp or clay soils.
Fungal problems result in poor drainage.
Also prone to root rot and bacterial wilt.
Red spider mites can attack foliage.
Uses:
Sage is used for cosmetic hair rinses and and in pot
pourri. Sachets of dried sage can be hung among clothes to
keep moths and silverfish away.
Purple sage is also said to have better
medicinal qualities when used as a tea for mouth ulcers and
respiratory diseases.
In the garden, sage is a good companion
plant to deter cabbage moth. It is also an attractive
border plant with pretty flowers attracting bees.
Sage is a strong plant used to flavour
casseroles, creamy sauces, vinegars and butters. Pineapple
sage goes well with citrus dishes and colourful flowers are
edible and attractive in salads.
Featured Article:
Sage Tea
by Herb Mark
Description of Sage Tea
To the ancients, including the Arabians, Sage (salvia
officinalis) was associated with longevity and was highly
prized. The genus name derives from the Latin for salvation .
In early Dutch trading days, the Chinese preferred Sage tea to
their own native tea, and gave traders up to four times the
quantity of their choicest tea in exchange. The American
Indians used it both topically and internally for its health
benefits. Sage is often used today as a spice for flavoring
vegetables, chicken, meats, fish, and eggs. Sage is a
heartening brew, if not made too strong. It can be sweetened
with maple syrup, brown sugar or honey, or flavored with a
squeeze of orange, lemon or a dash of cinnamon.
Ingredients of Sage Tea
Sage (salvia officinalis).
Suggested Use for Sage
Tea
The best way to make a good tasting cup of tea is by the
infusion method. Place one tea bag into a cup and add no more
than 6 oz. of boiling water. Let steep for 3 minutes and remove
the bag. Press the bag before removing to enhance the flavor.
Add honey to sweeten.
Additional Information for Sage Tea
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