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May 15th, 2013 
Peter Nolan Sage is a popular herb grown in most gardens across the country. Its origins go back thousands of years with the ancient Greeks and Romans using it as a meat preservative. A native plant to the Mediterranean region, today it used for a variety of medicinal purposes from memory improvement to an aid with digestion. Most cooks, however, love to use it in their culinary masterpieces.
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A member of the Lamiaceae family, sage or salvia officinalis as it is scientifically known, will typically be referred to as garden or common sage. Considered a perennial, it grows into a small shrub with grayish green, wooly leaves and blue to purplish flowers that appear in early to midsummer. These flowers typically appear the second year after the the sage has a chance to grow and mature. There are several cultivars for this great smelling herb, including ‘Tricolor’ with white and purple marbled leaves, ‘Icterina’ and its beautiful gold and green leaves, and the ‘Purpurascens’ with its deep purple foliage.
Sage can be grown from seed or even stem cuttings. When growing by seed they will germinate under temperature conditions of 60-70 degrees Fahrenheit in about 20 days. Fully developed plants prefer to be in a sunny location and enjoy living in soil that drains well. Be careful to not over water as root rot is a problem. Fertilizing is not necessary.
When planting, place the sage in the ground about 12 inches apart in rows that are spaced approximately 18-24 inches from each other. Using a a pot or window planter also works well. When sage is planted in the ground, be sure to cut back the plant when the weather turns cold. Consider moving potted sage, along with those other precious herbs, to an indoor sun room, kitchen windowsill or other sunny location in the house to use year round.
Harvest the leaves before the plant begins to bloom. Cut the stems approximately 6-8 inches long. Hang upside down in a cool, dry place so the leaves will dry. Remove the leaves from the stems and place in a glass container with a pretty label to use for all those great sage-inspired dishes.
Remember, keep using that sage because it is an ideal flavoring for meat and poultry dishes, soups and salads, and everyone’s favorite, homemade sage and onion stuffing for that turkey at Thanksgiving!
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