Growing Herbs: Sage

In addition to smelling and tasting great, sage has gorgeous foliage that works well in planter combos along with flowers. Foliage colors rage from gray-green to chartreuse to purple as well as several multicolored varieties. Sage is easy to grow and combines perfectly with rosemary and thyme (thusly, the song, I guess). 

The botanical name for sage is salvia and you will notice if you grow salvia varieties such as 'Black and Blue' or 'Hot Lips' that they, too, have that wonderful sage smell. However, these salvias we grow for their ornamental use don't have quite the flavor of salvia officinalis or common sage. 

Growing and Harvesting Sage

I've found conflicting information regarding the hardiness of this perennial herb. Some sources say zone 4, some say zone 5. I think it's safe to say that it's marginally hardy in this area. However, if you want fresh sage year round, it's best to plant it in a container that can be brought in for the winter. Sage will do very well in containers either alone or with companion plants. It's a woody perennial that is best replaced every 3 to 4 years whether overwintered in a container or in the garden (similar to rosemary). 

Sage can be grown from seed but you won't be able to harvest it the first year. A better solution is to purchase a plant from a reputable nursery or propagate from cuttings. Sage is a good companion plant for most other plants. Because it has similar water, sun and soil needs, it grows well with rosemary. Sage helps to repel the dreaded cabbage butterfly so plant or place near broccoli, kale and cabbage. 

Sage prefers full sun although can take a light shade. A good rule of thumb for our area where we don't have a lot of trouble with heat is to ensure this plant gets at least 6 hours of sunlight a day. Soil should be average fertility and well drained. This herb, similar to rosemary, will suffer if over-watered. The good news is, once established, it's drought tolerant. 

As with all herbs, fresh leaves are best. Pinch off flowers throughout the growing season to preserve flavor. Older leaves will have a stronger flavor than younger ones. When cutting leaves for use, never take more than a quarter of the foliage at one time. Because sage has such a strong flavor, a little goes a long way. 

Sage can be dried by hanging bunches of leaves in a cool, dark place. Once dried, strip leaves from stems and store in an airtight container. Fresh sage can also be frozen by removing stems, washing and drying leaves and putting in freezer bags. Alternately, sage can be chopped and mixed with water to be frozen in ice cube trays. 

Using Sage

Sage is almost synonymous with poultry, and more specifically, with stuffing. It also goes well with soups, stews, sausages, pork, ravioli, bean, cheese and tomato dishes. Sage is a great addition to turkey burgers along with apple sauce, savory, thyme and celery salt. Mix all ingredients in a bowl, form into patties and throw on the grill. Delish! Amounts are based on your tastes but I've found about a cup of apple sauce per pound of meat and more seasoning is better.

Check allrecipes.com for their collection of sage recipes. My favorites to try are the Turkey Scallopini and Squash Ravioli or the Parmesan Sage Pork Chops from Food.com


Next week: Thyme...to finish the song and also because it's a great looking perennial that tastes great, too!