|
|
Sage is a perennial herbaceous herb growing up to 50cm tall. It is native to the
Mediterranean, but is grown widely elsewhere. Sage has a woody stem and lower
branches which give way to the labiate square stem which is green or purple in
colour and covered in a fine down.
The leaves are oblong tapering to a point, like the
head of a lance with a leathery texture. The blue flowers, which appear
in June, occur as spiral-shapes at the end of the stems. Sage is usually
harvested in May and June, just before flowering. The leaves can be
harvested again in September.
|
|
Sage can be propagated by cuttings from end of April through to September.
Insert the cuttings 30cm apart in a lightly shaded place; leave them until they
are well established, then they can be removed and placed in a permanent
position. Sage prefers chalky soil in sunny areas, but will thrive in a fertile
workable soil with good drainage, water well until moist. Old plants tend to get
woody, so replace every 3-4 years. The older plants can also be rejuvenated by
cutting back hard in spring.
There are several ornamental sages – grown for foliage effect
– which are also suitable for culinary and other uses.
Salvia officinalis Purpureus |
Salvia Icterina |
Medicinal
Sage is a wonderful herb renowned for its antispasmodic and astringent
properties. Sage is great for excessive perspiration. Including night sweats,
stopping unwanted breast milk, diarrhoea and dysentery, sinus congestion,
bladder infections and inflammations and colds and flu. It is also used in
combination with rosemary, peppermint and wood betony for headaches, and on its
own, as a gargle for sore throats, including laryngitis, mouth ulcers and
indigestion. Some species of sage have been found to be particularly effective
tranquillisers that are non-habit forming.
Culinary
Sage is traditional in turkey stuffing; but has many other uses; fresh sage
has a prominent lemon zest flavour that is lost when the herb is dried. Fresh
sage can be frozen and will keep up to two months. This fragrant herb is often
combined with thyme, rosemary and basil. Use sage to cut the richness of fatty
foods such as goose, duck and oily fish, spread the leaves the top before
cooking, add sage to soups and stews, use the fresh herbs to make sage butter
and gather young leaves to make a sage vinegar. Tie together some sage, thyme,
parsley, marjoram and a bay leaf to make a Bouquet Garni.
Back to A-Z of Herbs |
