Garden Patch Pointers:

Sages & Salvias

 

 

 

 

Send your garden question to rhschuler@verizon.net

Garden Patch Pointers
By Master Gardeners Robert H. and Hoberley Schuler

Culinary Sages
The holidays are almost upon us, and nothing says “holidays” as much as the traditional turkey dinner.  Would the turkey stuffing be as fragrant and delicious without the assistance of the humble sage?
Garden sage (Salvia officinalis) is an aromatic perennial herb, a member of the mint family and native to the Mediterranean area. It has been used for thousands of years as a medicinal herb and general tonic. Sage is perhaps one of the world’s most popular culinary herbs. In ancient Rome, sage was thought to impart wisdom and improved memory to those ingesting it. The strong-smelling herb was used in the middle Ages to mask the taste of rancid meats (how DID they keep meat fresh?) In other societies, it was believed to be associated with longevity and even immortality.  The name “sage” comes from the Latin ‘salvare’ or salvation, meaning “to cure or save, or to be in good health”.
Sage is a woody plant that grows quite easily in full sun and in almost any garden soil with good drainage to about 24 to 42 inches high. Most culinary sages are hardy to USDA zone 7.  Sage can become quite unruly and responds well to shearing after flowering. Pruning will help maintain its shape; but don’t prune any lower on the stem than where there are leaves. It can also be grown in containers when given the same requirements. Usually flowering in spring, the tubular blooms are the center of attention for hummingbirds and bees.
Salvia officinalis is the most common cooking sage and has wrinkled, downy, grayish-green oval leaves. Simply brushing your hands against the sage plant will release its lovely fragrant oil. While many garden plants have the word ‘sage’ in their name (there are over 800 varieties of salvia!), don’t confuse these with the culinary sages. Most ornamental sages are quite beautiful, but aren’t considered edible.
Use culinary sage in the kitchen, fresh from your garden year ‘round. It can be stored in a Ziploc bag in the refrigerator for about a week, or frozen for two months. Dried sage is more potent; as the essential oils thujone and borneol are concentrated in the process, so use a light hand. The rule of thumb for substitution is to use 3 times more of the fresh herb than dried.
Fresh leaves and flowers may be used in salads; chopped fresh in herb butters and cheese spreads; in omelets; and roasted meats, fish and (of course) poultry.  Use sage vinegar as a marinade for meats. 
Some of the culinary sage cultivars you may find at the local nurseries:

• Berggarten (Salvia officinalis) – large silver-leaved variety (my favorite for drying)
• Cleveland Sage (Salvia clevelandii) large-growing southwestern native, very strong aroma and flavor; flowers are blue-purple.
• Dwarf Sage (Salvia officinalis minum) – lovely grown in containers.
• Golden Sage (Salvia officinalis icterina) – milder-tasting, beautiful lime green and gold variegated leaves; prefers cooler growing temperatures.
• Grape-scented Sage (Salvia melissodora, use leaves for tea.  The flowers have the flavor of grape Kool-aid!
• Greek Sage (Salvia fruticosa and Saliva triloba) – this is the sage in the jar you buy at the grocer’s.
• Holt’s Mammoth Sage – fast growing, narrow-leaved, with insignificant flowers.
• Pineapple Sage (Salvia elegans), pineapple scented leaves, lovely red flowers suitable for edible garnish in fruit salads, teas, punches, jams and jellies.
• Purple Sage (Salvia purpurea) – beautiful dark purple-gray leaves.
• Tricolor Sage (Salvia officinalis tricolor) – variegated pink/cream/green leaves. Not winter hardy.

Most sages are scented, some more than others.  Scented garden sages include: Clary Sage- Salviasclerea, Cleveland Sage-S. Clevelandii, and Spanish Sage- S. lavandulifolia.
There are many botanical named Salvias from the sage family.  One of the many garden variety plants found in our garden is Mexican Sage, such as “Lady in Red”, “Limelight”, Rosy Sage, Strata, and Rosebud Sage.
Have a garden question?  Contact rhschuler@vwerizon.net
To view previous articles, visit www.californiagardenclub.org/features/garden_pointers
Robert H. Schuler, Master Gardener
GPP#-11 for week Nov. 22, 2008 – Sages/Salvias

Copyright 1998-2008 California Garden Clubs, Inc.
... the non-profit federation of garden clubs in California representing more than 22,000 California gardeners.
For problems with this website, please contact webmaster@cagardenclubs.org