Sage (Salvia officinalis)

Sage is a decorative evergreen shrub with downy foliage that varies in color from gray to gray-green, with one variety producing deep purple leaves. The camphor scented, purple-blue flowers, which appear in mid-summer are exceptionally attractive. Plants can reach a height of 2 feet with a spread of 18 inches.

Cultivation

Sage prefers a sunny location with alkaline soil. It grows best in a warm climate. Propagate from summer cuttings taken with a heel or by layering established branches in spring and fall. Seed is unreliable and slow to flower. Keep the plant well pruned to encourage young shoots with a strong flavor. Pruning also keeps the plants from becoming leggy and twiggy.

Culinary Uses

• Use in sauces and stuffings for fatty meats such as goose, duck, pork and sausage.

• In Italy, the fresh leaves are lightly fried with liver, and rolled up with ham and veal in saltimbocca.

• In Germany and Belgium, the leaves are added to eel and other oily fish dishes.

• In Middle Eastern countries the leaves are used liberally in salads.