The Wise and Wonderful Herb

The old English word "sage" means a wise man, and this term comes from the belief that sage was thought to impart wisdom and improve one's memory. I can't vouch for my memory improving since planting sage, but I certainly feel wise for buying it that first summer I started growing herbs.

My first sage plant cost $1.50 and the roots were shooting out bottom of the pot. I was so excited to start my herb garden that I didn't know what I would use it for, but I liked the way it looked. Since then I have moved my sage three times and no doubt abused the poor thing, but it flourishes. For first time herb growers it's an excellent choice. Sage thrives in hot dry soil, and can be harvested continuously until the first hard frost. The variety I have is the common Garden Sage or Salvia Officinalis.

Sage makes a great herb vinegar combined with thyme and oregano. I snip it into cooked green beans and sauté it with garlic and olive oil. Fried sage is a neat little garnish and treat. Heat oil as you would for French Fries. Slip single leaves into the hot oil for a few seconds; remove and drain. You can use the fried sage for garnish or salad toppings. Sage has a reputation of being very strong, but I find it a wonderful accent to vegetables and meats. I use only a few leaves at a time and have been pleased with the results.

Sage needs fairly dry soil and full sun to thrive. Resist the urge to water it between rains; it simply does not need extra watering. Sage does tend to become woody and will benefit from cutting back to 6 or 8 inches from the ground. I do this in the spring or early summer. It will grow back for another harvest. We are discussing the common Garden Sage or Salvia Officinalis. There are many variations of sage available and most of those are not as hardy. Feel free to substitute and experiment with other sages in the recipes provided.

Harvesting and Preserving

Sage can be frozen, dried or used fresh. To freeze simply rinse and pat dry the whole leaves and place in resealable freezer bags. There is no need to thaw before using. For drying, hang the stalks upside down in a dry, dark place and crumble into jars when completely dry. I prefer fresh or frozen sage; the taste is quite a bit different than the dried.

Sage brings to mind turkey stuffing for most people, and after that they can't really think of many uses for it. I was the same way until I bought my first garden sage plant. The fresh leaves stay nice well into the cold weather, and they can be frozen whole for use later as well. A fresh leaf or two of sage is wonderful in apple dishes, in green beans, with pork and poultry plus stews and soups. One plant is plenty for a family!