The OG Common Sage

Salvia officinalis has been used since ancient times for warding off evil, snakebites, increasing women's fertility, and more. The Romans referred to sage as the "holy herb," and employed it in their religious rituals. Theophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Pliny the Elder said the latter plant was called salvia by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. Charlemagne recommended the plant for cultivation in the early Middle Ages, and during the Carolingian Empire, it was cultivated in monastery gardens. Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailments—he went back to the Greek root for the name and called it lelifagus.

The plant had a high reputation throughout the Middle Ages, with many sayings referring to its healing properties and value. It was sometimes called S. salvatrix (sage the savior). Dioscorides, Pliny, and Galen all recommended sage as a diuretic, hemostatic, emmenagogue, and tonic. Le Menagier de Paris, in addition to recommending cold sage soup and sage sauce for poultry, recommends infusion of sage for washing hands at table. John Gerard's Herball (1597) states that sage "is singularly good for the head and brain, it quickeneth the senses and memory, strengtheneth the sinews, restoreth health to those that have the palsy, and taketh away shakey trembling of the members." Gervase Markham's The English Huswife (1615) gives a recipe for a tooth-powder of sage and salt. It appears in recipes for Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. In past centuries, it was also used for hair care, insect bites and wasp stings, nervous conditions, mental conditions, oral preparations for inflammation of the mouth, tongue and throat, and also to reduce fevers.

USES

Sage should be used sparingly as its flavor can overpower other flavors. Sage can be used fresh though it is often used in cooked applications. Chop fresh leaves for herbed rubs, marinades and dressings. Add fresh leaves to clarified butter for tossing with pastas or blanched vegetables. The aromatic herb pairs well with pork, sausage, and lamb as well as poultry and strong cheeses. Sage can be dried and can be used for tea or ground and used as a spice. Add fresh or dried to stocks, soups, and stews. Store fresh Sage wrapped in a damp towel in the refrigerator for up to 3 days.

PRESERVATION

Dried Sage will keep for up to six months in an airtight container.

GROWING

SEASON & PLANTING
Sage is a perennial plant that can be planted any time of year, and is typically available in local nurseries. Planting from seed is for people experienced with growing such plants from seed. Plants that are cultivars may not come true to seed.

SOIL & NUTRITION
Sage isn’t terribly picky about soil, but is best in well-drained, amended garden soil. Feeding plants occasionally will keep them happy.

TEMPERATURE & SUN EXPOSURE
Sage is best in full to part sun, avoiding reflective heat from surfaces such as walls, sidewalks, or gravel-mulched yards. Afternoon shade in summer isn’t a bad idea, but be careful not to over-shade sage plants.

WATER
Regular garden watering is acceptable in amended garden beds, so long as the soil drains well.

HARVESTING
Pick leaves as you need, or pinch the tips of the branches to also encourage bushier plants.

WILDLIFE
Over-shaded plants tend to get buggy with noctuid moths, but sage can experience this larval feeding even if its in the perfect sun exposure. Plants will come back from such feedings if their needs are met.

INVASIVENESS
Sage does not appear to be escaping cultivation in our region.

POPULAR SELECTIONS

The are the most common varieties of sage available in our region, though there are many others. These are all sports of the official species, Salvia officinalis.