by Francis Jock

Created on: May 16, 2008   Last Updated: May 03, 2012

Growing  sage as part of your herb garden is a great way to keep your recipes fresh. Sage is probably best known for its use as a seasoning for stuffing recipes and as a flavoring  ingredient in sausage. Additionally, sage has long been recognized for its medicinal properties and its ornamental use around the home. Sage plants are well-known as a gardener's companion plant, enhancing and protecting other plants, such as carrots, strawberries, and tomatoes from troublesome insects.

A native of southern Europe, sage has been naturalized over the years as a garden plant. The plant will grow to a height of 12 to 30 inches, making it ideal for planting in the center of a herb garden. In late spring and early summer, sage will produce purple colored flowers on the upper end of the stalk. It is easily distinguished from other plants by its coating of short, silver-gray hairs on the leaves which produce a distinct camphor-like odor. Sage leaves have a sharp, warm and slightly bitter taste, which is a property of its volatile oil. New leaves are distinguishable from older leaves by their powdery purple color. Mature leaves will turn to an attractive powdery green color.

One rule of thumb to remember when growing sage or any herbs for that matter, is that fresh herbs have the most powerful flavor when harvested before reaching the flowering stage, the months of June and July for sage and most other plants.

Growing sage can be grown from seeds beginning March. Rows are spaced at least a foot apart in a sunny location that is protected from the wind. It grows best in a moist soil that has been treated with calcium. Sage needs a bit of attention early in the growing season, so be sure to groom the soil for plenty of aeration and moisture by hoeing or cultivating with your favorite garden tools.

The best time to harvest sage is during its flowering season, June or July. Pick only the leaves and the plant stem near the top. Dry sage leaves in a warm, shady location by placing them on cloth or a paper towel.  Once dried, the leaves should be stored in a resealable container for up to one year.

Sage is used to create a delightful flavor in cheese, sausage, pork and poultry dishes. In order to release the flavor, you should crumble sage leaves by rolling them around in the palm of your hand before adding them to your dish. Fresh sage has a different flavor from dried sage, so be careful to use more or less for the flavor you want. Fresh sage requires approximately one-third more than dried sage.

Sage has been in use around the home and kitchen since ancient times. If you're planning on growing a kitchen herb garden, be sure to include sage along with thyme, marjoram, basil, chives, dill, parsley and rosemary. Sage has many uses beyond the kitchen, so be sure to take advantage of its medicinal and decorative properties and enjoy growing sage at home.

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