Plants in Your Herb Garden: Sage

Sage is a popular choice for herb gardens, for both its culinary and decorative attributes. Most gardeners plan Common Sage, or Salvia officinalis, known for its woody stems, green/gray leaves and purple flowers. This small evergreen is native to southern European countries and the Mediterranean area. Sage is of the mint family, and boasts over 700 varieties.

The Latin "Salvia" means "to heal", and over the ages, sage has been used as medicine for a wide variety of ailments, including anxiety, depression, indigestion, and menopausal symptoms. Medicinal benefits include a calming effect, soothing sore throats, and as a digestive aid. (Consult with your physician before using any kind of herb for its medicinal properties.)

Sage is often used in culinary dishes such as cheese, stuffing, turkey, and chicken. You can find an Italian chef sautéing sage leaves in a butter sauce for veal, and Germans including sage into their sausages. Sage has a strong flavor, so use the herb with caution, especially when dried. Dried herbs have a more intense flavor than their fresh counterparts.

Sage is easy to grow, especially transplanted from nursery plants. Common sage is generally tolerated well in Zones 3-10 during the summer months. For warmer areas, sage can be considered a perennial. In cooler climates, it's better to bring your sage indoors during the winter months. If you do leave your sage outdoors over winter, make sure that you've got a thick cover of mulch to protect the plant from the cold.

The plants grow from 2-3 feet, so space them about 2 feet apart when planting. Don't over-water sage plants, since they are prone to mildew. Place in a sunny, well-drained spot for best results. Sage grows well in containers, also making it easier to bring the plants indoors during the winter months.

Wait until mid-summer to pick the leaves, right before or during blooming time. Harvest on mid-morning, after the dew has evaporated from the plant. Cut back the stems after harvesting.

Other popular sage varieties are pineapple sage, which does well in warmer climates. (It can be grown in a colder area, but be careful to protect from frost.) This herb has a wonderful pineapple aroma, and its bright green leaves and red flowers add variety to your herb garden.

Mexican sage is also popular in warmer, frost-free climates. The branches of this shrub grow in spreading mounds with pointed leaves. The Mexican sage is strictly ornamental, not to be used for cooking or medicinal purposes.

Americans usually associate sage with stuffing at Thanksgiving time, but try experimenting with this long-standing herb. Place a few springs in a vase in your kitchen, or try some sage butter or bread.